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–+ servings
Auntie Emilys Kitchen-Shrimp Paste Bullions

Shrimp Paste Bullions 百花釀元寶

You can use tofu puffs instead of Chinese donuts. But the Chinese donuts make these bullions extra crispy! Chinese donuts can usually be found in the frozen section or the bakery in Chinese grocery stores.
You can also substitute the shrimp paste with fish paste. I found my shrimp paste in the fresh seafood section of a Chinese grocery store.
I used a Thai sweet chili sauce as a dipping sauce. You can also use plum sauce or Chinese red vinegar.
Approximate cost (CAD) $8
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine Chinese
Servings 4 Servings
Calories 1480 kcal

Ingredients
  

Instructions
 

  • Separate the two sides of the Chinese donut
  • Cut them into 5-6 cm pieces
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step2
  • Uses kitchen shears to cut an opening on one of the sides of each piece
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step3
  • Use your finger to rub some cornstarch inside and around the opening
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step4
  • Spoon some shrimp paste into the opening
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step5
  • Spoon some shrimp paste on top of the opening to resemble the yuanbao (Chinese gold bullion)
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step6
  • Repeat steps 5 and 6 for all the Chinese donut pieces
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step7
  • Beat an egg in a bowl
  • Prepare ½ cup panko in a bowl or plate
  • Heat 500 ml oil in a pot to 150˚C or 300˚F
  • Dip only the tops (the part with the shrimp paste) into the egg
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step11
  • Then dip it into the panko
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step12
  • Repeat for all the stuffed Chinese donut pieces
  • Once the oil reaches 150˚C or 300˚F, careful place the Chinese donuts into the oil
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step14
  • Since the tops are heavier than the bottoms, they will naturally float with tops down in the oil. Leave them in the oil for 2 minutes
  • After 2 minutes, the panko should have turned a golden colour
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step16
  • Use a spider strainer or mesh ladle to help fry the bottoms of the Chinese donuts for 1 minute
    Auntie Emilys Kitchen-Shrimp Paste Bullions-Step17
  • Remove from oil and put on a cooling rack
  • Serve after 5 minutes

Nutrition

Calories: 1480kcalCarbohydrates: 22gProtein: 60gFat: 132gSaturated Fat: 10gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 896mgSodium: 3000mgPotassium: 51mgFiber: 1gSugar: 11gVitamin A: 59IUCalcium: 320mgIron: 6mg
Keyword Chinese Donut, Chinese New Year, CNY, Deep Fried, Shrimp Paste
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