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Deep Fried Duck With Shrimp Paste Recipe

by Global Cookbook

Ingredients

400 gm duck meat (debone and marinate with salt, chicken bouillon and cornstarch for 40 min) 10 gm XO sauce 180 gm shrimp paste 10 gm garlic 10 gm shallot 40 gm Chinese wine

10 gm salt 10 gm chicken bouillon 100 gm lettuce (garnishing) 150 gm carrot (garnishing) 200 gm cornstarch

Directions

1. MethodBOIL water. Blanch duck meat to remove excess fat. Hang duck to dry for a couple of hrs. Spread shrimp paste over duck meat proportionately. Heat wok with oil and deep fry duck meat.
2. To prepare sauce:Heat wok with oil and fry shallot, garlic and XO sauce. Lastly add Chinese wine and season to taste. Pour sauce over dish and serve.
3. Taste and Tell:This dish is presented as diamond-shaped slices with shrimp paste for base and duck meat on top. Each slice is garnished with XO sauce. The slices remind me of steamed yam cake.
4. The shrimp paste is a winner as it is springy and flavoursome. The duck meat is fried to a crisp but there is less of the lean meat. XO sauce is not the liquid gravy but in dry form, distinguished by crispy shredded scallops and dry prawns.

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