Crispy fried shrimp balls
When I first came here, I was amazed when I saw everyone's amazing recipes! Treasure land! Be taught! I have been obsessed with the kitchen since I was 6 years old, mainly because I was delicious and greedy. However, due to laziness, I have never learned to cook. I have been fried blindly, focusing on creativity and simulation, but I have also had some specialty dishes over the years. I hope to exchange and learn from all chefs!
Recipe Recommendations
- eggs of 1
- ginger a little
- salt appropriate amount
- white pepper a little
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Crispy fried shrimp balls
1
Remove the shell of the sea shrimps, crush them into a paste with a knife, chop the fat meat into pieces, enlarge the bowl, add an egg, and add a little ginger, garlic juice, and white pepper. Slowly add appropriate amount of salt during the stirring process, and stir until you are passionate (you can squeeze it into pills) The shredded bamboo shoots and lotus roots can increase the taste and make the layers rich. This time, I did not add it, but can choose ingredients
2
When I first came here, I realized that I needed detailed pictures. I didn't take so many pictures when making this dish. I'm sorry. When mixing, use your hands in one direction and use force to beat. Squeeze the meatballs with your hands, scrape them off with a metal spoon dipped in a little oil, and cover them with bread crumbs. Set aside.
3
Use a boiling pot, just a milk pot. It is required to be small and deep. Pour in half the pot of oil. The pot is small and saves fuel. You can also use a large pot, as long as the oil is completely soaked in the shrimp balls. At the oil temperature, add it with wooden chopsticks and make small blisters. Add the shrimp balls over low heat, fry until the color is satisfactory, remove from the pan, drain the oil, and serve on a plate! Can be eaten with ketchupCrispy fried shrimp balls Make Tips
Since salt can decompose meat protein, it will initially feel watery when stirring. After slowly adding salt, it will gradually become sticky, and there is no need to add starch and other ingredients as a viscous agent. Baking soda can be puffed and tender, but I never added it. Pretty lazy: ) Fat meat plays a role in improving the taste and umami flavor. When eating it, you can't feel its existence at all. Of course, it must be cut very small. If you don't like it, add less.