Autumn｜Chinese｜Seafood｜Vegetables｜Winter｜ピータンと海老の菊花あん
Century Egg and Shrimp in Chrysanthemum Sauce
Culinary Workshop - Culinary Art - Nov. 2025
Ingredients
| Century Egg | 1 piece ... Peel and air out for 1-2 hours to reduce odor. |
| Shrimp | 2 pieces ... Rub with potato starch and rinse, then devein. |
| Yellow Chrysanthemum | 1 flower ... Blanch petals briefly in boiling water with a splash of vinegar (not listed in ingredients), then cool in water and squeeze out excess moisture. |
| Dried Scallop | 1 piece ... Rehydrate in water. |
| Cilantro (Shan Tsai) | To taste ... Optional garnish. |
<Seasoning A>
| Sake | 1 tbsp |
| Sliced Ginger | 2-3 slices |
| Salt | A pinch |
| Water | 100ml |
<Seasoning B>
| Water | 100ml |
| Granulated Chicken Stock | 1 tsp |
| Salt | To taste |
| Potato Starch Slurry | As needed |
| Sesame Oil | 1/2 tsp |
Instructions
- Slice the century egg into thick rounds, place on a plate brushed with oil (not listed), and steam for about 5 minutes.
- Place shrimp in a pot and add Seasoning A. Heat over medium. After boiling, flip the shrimp. When it boils again, remove from heat and let cool in the liquid. Peel and halve lengthwise.
- In another pot, bring Seasoning B to a boil. Adjust flavor with salt, add chrysanthemum petals and rehydrated scallop, and thicken with potato starch slurry. Finish with a dash of sesame oil.
- Arrange century egg and shrimp on a plate, pour chrysanthemum sauce over them, and garnish with cilantro.