Miyagi shrimp balls
By VicentaLakin
The Miyagi series is one of the most classic dishes in Kawakawa, where Miyagi shrimp balls are my favorites and those of my family. Although this dish is the same as Miyagi chicken, there is a slight difference in taste. Shrimps become strong and flexible after they are made, and they feel very tender and smooth in their mouths, combined with the sweet and salty complexes, which enriches their taste. But. The dish is delicious, but it is time-consuming to clean and requires a patient one to strip, go to the shrimp line and make the process more cumbersome. But when you taste it, it's worth it
Recipe Recommendations
- shrimp 200g
- cooked peanuts appropriate amount
- green onions appropriate amount
- Dried Zanthoxylum bungeanum a small handful
- dried chili of 3
- green onion appropriate amount
- ginger appropriate amount
- garlic slices appropriate amount
- oil appropriate amount
- corn starch a small spoonful
- sesame oil a little
- salt appropriate amount
- June fresh soy sauce a spoonful
- soy sauce a little
- vinegar a spoonful
- cooking wine appropriate amount
- sugar 15g
- slightly spicy
- fried
- three-quarters of an hour
- ordinary
Steps for Miyagi shrimp balls
1
Peanut wash
2
Put oil in the pot and light fire
3
Put the peanuts in it and flip it
4
Put a proper amount of salt in a cooked peanut. even
5
Get the shrimp to your head
6
Draw a knife from the top down on the back of the prawn
7
Put corn starch in the bowl and pour in the right amount of clean water
8
Shrimp is washed and placed in salt, wine, pepper and starch for about 15 minutes
9
Juicy sauce: fresh sauce in June, a little old-age, vinegar, sugar, wine, corn starch, a little fresh water mixing
10
Onion slices, garlic chips, ginger paste, onions, peppers, dry peppers, groundnuts
11
When the oil heats up, when the paprika is blown out
12
Put it in the chili section
13
Put it in the pickled shrimp
14
Put in garlic chips, ginger paste, onion flowers for a moment
15
Put it in the onion section
16
After a while, a little fire into the sauce. even
17
Pumping peanuts
18
A little sesame oil
19
It'll be good for youMiyagi shrimp balls Make Tips
It is best to taste the peanuts when they start to change color during stir-frying. When slitting the back of the shrimp, it is best to cut about two-thirds of the way deep. You can stir-fry a larger batch of peanuts at once; they can be used in both cold dishes and stir-fries.