Sea shrimp is the best delicacy with low fat and high protein. If prepared properly, it will be very delicious. Today, I make a "fried shrimp balls" that are very popular among my family. The method is simple and the materials are simple. You can easily understand it at a glance. This is also an indispensable method in family banquets.
There are two ways to make fried and cooked shrimp. One is to cut the whole shrimp with skin. Cut it from the back to remove the shrimp intestines, trim the head neatly to remove the sandbag, then marinate it with salt and rice wine, onions and ginger, then dip it with dry starch, fry the skin to scorch, and finally use a bowl to thicken the sauce. Another method is to marinate the peeled shrimp meat, wrap it with a thin paste, fry it in an oil pan, and then use a blended bowl to thicken and cook. Today, the second method is used, and the specific method is as follows;
fried shrimp balls
By RowanShields
Recipe Recommendations
- red pepper 10 grams
- green onions 10 grams
- garlic 10 grams
- Jiang 8 grams
- salt 2 grams
- MSG 1 grams
- pepper a little
- yellow wine 15 grams
- balsamic vinegar 3 grams
- starch appropriate amount
- cooking oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for fried shrimp balls
1
Main raw materials.
2
First shred the onions, ginger, and red peppers, and slice the garlic.
3
Then put the chopped ingredients into a bowl, sprinkle with a little pepper, and season with salt and MSG.
4
Moderate salt.
5
Appropriate amount of MSG.
6
Pour in a few drops of rice wine.
7
Add a few drops of balsamic vinegar.
8
Add a little water, starch and water and mix well.
9
Sprinkle a little salt into the shrimp meat and mix well.
10
Add a little pepper to the shrimp meat.
11
Add a little rice wine and mix well.
12
Spoon about 20 grams of dry starch into the delicious shrimp.
13
Grasp evenly with your hands.
14
Heat the stir-fried spoon on fire, add appropriate amount of cooking oil, and add starch-wrapped shrimp meat when the oil temperature is 60% hot.
15
Fry until color changes and fish out, increase the oil temperature to 70% heat, and then fry the bottom again and fish out.
16
Leave the oil in the pan and pour it into a bowl to thicken. Add the fried shrimp to the sauce slightly gelatinize. Stir well over high heat and serve the pan.
17
Characteristics of this dish: beautiful color, attractive aroma, moderately salty and delicious.fried shrimp balls Make Tips
1. Do not add too much vinegar to the starch slurry; a few drops will suffice, as it is mainly for flavor enhancement.
2. The oil temperature should not be too low when frying the shrimp; after the initial frying, fry them a second time.
3. This dish is a quick stir-fry over high heat and requires only 10 seconds. As soon as the starch slurry thickens, toss the wok and serve; do not continue stir-frying in the pan.