Foodabc Home cooked food Chinese banquet

Cauliflower puree with shrimp and golden calyx

2024-05-28 02:58:58 3140

A creamy and soft cauliflower puree, paired with fresh shrimp, placed in a crispy golden vessel, is delicious and aesthetically pleasing, suitable for entertaining guests. It also adds a lot of color to the table at the Chinese New Year's Eve dinner.

Details of ingredients

shrimp8 pieces
Cauliflower250g
milk250g
Wonton skin16 sheets
butter15g

Technique

difficultybeginner
workmanshipburn
tasteMilk fragrance
timeTwenty minutes

Steps to make Cauliflower puree with shrimp and golden calyx

1. Ingredients: Shrimp (remove shrimp line, mix well with salt and cooking wine and marinate for 10 minutes), cauliflower, onion, butter, ginger and garlic, milk, dumpling skin.
2. Dice onions.
3. Cut cauliflower finely.
4. Put cauliflower and diced onions into a milk pot.
5. Pour in milk.
6. After boiling, turn to low heat and simmer for 15 minutes, filter out the milk.
7. Add salt, butter, and black pepper, mix well and melt.
8. Put cauliflower into a blender and stir until it becomes a paste.
9. If the cauliflower puree is too wet, put it back into the pot and heat it to remove moisture and keep it warm for later use.
10. Cut ginger, garlic, and onion into small cubes.
11. Add oil to the pot and stir fry ginger, garlic, and diced onions over low heat for 1 minute until fragrant.
12. Heat the shrimp until cooked, remove and keep warm for later use.
13. Two pieces of Wonton skin are staggered into the mold.
14. Put it in the oven and heat it at 160 degrees Celsius in the middle, top and bottom. Bake for about 10-15 minutes (this step can be done simultaneously with the above steps).
15. Baked Wonton skin turns into beautiful marigold.
16. Pour cauliflower puree into a golden vessel.
17. Add shrimp and garnish with rosemary.