Chinese Shangtang Okra: Elegant Mashed Potato Dome
Savory Broth

Impress your guests with this stunning Shangtang Okra dome. Tender okra slices wrap around creamy mashed potatoes, served in a rich, golden seafood broth.

Ingredients

• 300 g fresh okra pods
• 2 medium potatoes
• 2 tbsp salt (for cleaning)
• 1 tbsp cooking oil
• to taste salt and black pepper
• 100 g raw shrimp, peeled
• 50 g Chinese preserved meat
• 1 whole century egg
• 2 cloves garlic
• 1 tbsp salted duck egg yolk sauce
• 1 tbsp Huadiao wine
• 1 tsp chicken bouillon
• 2 cups boiling water

Instructions

1. 1Salt the okra

   

   Place the fresh whole okra into a large glass bowl and add two spoonfuls of edible salt.

   Tip: Using salt helps remove the fuzzy exterior and cleans the okra thoroughly before cooking.
2. 2Rub and wash the okra

   

   Use your hands to gently rub the salt all over the okra. The abrasive texture of the salt will help clean the skin. After rubbing, rinse the okra thoroughly with water to remove the salt and any impurities.

   Tip: Be gentle when rubbing to avoid breaking the delicate pods.
3. 3Prepare boiling water

   

   Heat water in a wok or large pan until it comes to a rolling boil. Add a spoonful of salt to the water.

   Tip: Adding salt to the boiling water enhances the natural flavor of the okra and helps preserve its vibrant color.
4. 4Add oil to the water

   

   Pour a spoonful of cooking oil directly into the salted boiling water.

   Tip: A touch of oil in the blanching water gives the okra a glossy finish and prevents the pods from sticking together.
5. 5Blanch the okra

   

   Carefully drop the whole washed okra into the boiling water. Blanch them for about two minutes until they are bright green and slightly tender, then quickly remove them from the water.

   Tip: Do not overcook the okra, or it will become too mushy to slice and hold its shape for plating.
6. 6Slice the okra

   

   Transfer the blanched okra to a cutting board. Trim off the stems and slice the pods into even pieces, about half a centimeter thick.

   Tip: Ensure the slices are uniform in thickness so they look neat and even when arranged in the bowl.
7. 7Arrange the okra slices

   

   Take the blanched, star-shaped okra slices and carefully arrange them piece by piece along the inside wall of a small bowl. Make sure the flat sides are pressed against the surface, covering the entire inner wall to create a continuous, beautiful pattern for the outer layer of your dome.

   Tip: Pack the okra slices tightly together without leaving large gaps so the mashed potato filling will stay neatly contained.
8. 8Mash the potatoes

   

   Place the steamed potato slices into a glass mixing bowl and use a metal masher to crush them until a smooth paste forms. This potato mixture will be used to line the inside of the okra dome and hold its shape.

   Tip: Mash the potatoes while they are still hot; they will break down much easier and yield a smoother, lump-free texture.
9. 9Season the mashed potatoes

   

   With the potatoes thoroughly mashed, season them to taste with freshly ground black pepper and a pinch of salt. Mix the seasoning evenly throughout the smooth potato mixture so every bite is flavorful.

   Tip: Taste the mashed potatoes at this stage to adjust the seasoning if needed, as they will form the dense, flavorful core of the dish.
10. 10Fill the okra bowl

    

    Carefully scoop the seasoned mashed potatoes into the center of the small bowl, directly over the arranged okra slices. Use your fingers to gently press the potato mixture down, packing it tightly against the okra to hold everything securely in place.

    Tip: Press firmly to eliminate any air pockets. A densely packed center ensures the dome will hold its beautiful structural shape when inverted later.
11. 11Unmold the dome

    

    Place a large, deep serving bowl face down over the small white bowl containing your potato and okra build. Hold both bowls securely together and quickly flip them over, then gently lift the small bowl away to reveal the perfectly patterned okra dome sitting inside the serving dish.

    Tip: If the dome seems stuck, give the bottom of the small bowl a few gentle taps before lifting it to help it release cleanly.
12. 12Dice the shrimp

    

    Prepare the rich seafood broth base by taking raw, peeled shrimp and dicing them into small, even pieces on a cutting board. These bite-sized pieces will cook rapidly and integrate easily into the savory Shangtang broth.

    Tip: Keep the shrimp pieces relatively uniform in size so they cook evenly alongside the garlic and century egg.
13. 13Dice the preserved meat

    

    Place the red preserved meat on a cutting board and use a sharp knife or cleaver to chop it into small, uniform pieces. Dicing the meat finely ensures its savory, rich flavors will render out quickly and distribute evenly into the broth later.

    Tip: If the preserved meat is too soft to cut easily, place it in the freezer for about 10 minutes to firm it up before dicing.
14. 14Dice the century egg and garlic

    

    Transfer the dark century egg to a wooden cutting board and carefully dice it into small, uniform pieces. Thinly slice the garlic cloves alongside the prepared meat and shrimp. These aromatic and rich ingredients will form the flavorful base for the stir-fried broth.

    Tip: Wet your knife blade slightly with water before chopping the century egg to prevent the sticky, creamy yolk from adhering to it.
15. 15Stir-fry the ingredients

    

    Heat a splash of oil in a wok over medium-high heat. Add the diced preserved meat and sliced garlic first, stirring to release their rich aromas into the oil. Next, toss in the chopped shrimp and diced century egg, and continue to stir-fry until the ingredients are fragrant and slightly browned.

    Tip: Add the ingredients in stages. Cook the meat and garlic first to flavor the oil before adding the delicate shrimp to avoid overcooking them.
16. 16Finish the broth and serve

    

    Stir in the salted duck egg yolk sauce, Huadiao wine, chicken bouillon, and boiling water. Let the mixture simmer briefly to create a rich golden broth, then carefully pour it around the base of the unmolded okra dome.

    Tip: Lower the heat slightly when simmering the broth to prevent the delicate egg yolk sauce from separating or burning.

Storing Leftovers

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