Sakura Shrimp Lu Rou Fan
The scent of shrimp explodes! Higashi Port Specialty Cherry Blossom Shrimp Wrapped in Superior Rourohan
Description
A supreme seafood collaboration packed with savory aroma, featuring crispy fried 'Sakura shrimp'—a specialty of Donggang in southern Taiwan—heaped atop piping hot Lu Rou Fan.
Restaurants serving Sakura Shrimp Lu Rou Fan
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Prepare high-quality dried Taiwanese Sakura shrimp. Heat a little oil in a pan, slowly dry-roast (or shallow-fry) the shrimp on low until fragrant and crispy, then drain the oil.
- Make regular Lu Rou Fan (simmer skin-on pork belly, fried shallots, soy sauce, rock sugar, five-spice). The key is using less star anise so as not to overpower the shrimp aroma.
- Pour Lu Rou and sauce over freshly cooked rice, and heap the crispy roasted Sakura shrimp on top like furikake. Scatter scallions for color.
Learn more Spice, substitutes, tips
Key spices
Intense crustacean aroma of Sakura shrimp
Substitutes at Japanese supermarkets
Japanese dried Sakura shrimp or dried small shrimp, Thinly sliced pork
Pairing
Clam Soup(Geli Tang)
Trivia
[Trend] Alongside Suruga Bay in Shizuoka, Taiwan's Donggang is one of the world's top Sakura shrimp producers. A violence of aroma and umami combining pork inosinate and shrimp glutamate.
Eating tips & etiquette
[Unique Eating] First taste the crispy shrimp and gooey pork separately, and finally soak the shrimp in the pork fat to soften it before shoveling it in!
Allergen
Wheat, Shrimp, Pork, Soy