Hibiscus shrimp balls
By JaymeNienow
The egg custard steamed with egg white is as white as jade, like hibiscus out of water. It is then covered with a layer of glass sauce wrapped in shrimp meatballs. The combination of shrimp meatballs and egg custard is perfect, fresh! The shrimp meatballs exude the fragrance of egg custard, and the egg custard contains the delicious flavor of the shrimp meatballs.
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Hibiscus shrimp balls
1
Separate the egg white and yolk of the egg, pour the egg white into the plate, add appropriate amount of refined salt and white wine, beat up and put into a steamer.
2
Add boiling water at about 75 degrees to the egg white (ratio of water to egg white: 1:1)
3
Put on the drawer and steam for 7 minutes, and take out.
4
Remove the shrimp from the shrimp line, remove the shrimp heads and shells, and use a knife to grind it into shrimp paste on the chopping board. Add trace amounts of refined salt, ginger juice, and white wine to the shrimp paste, and then add water and stir hard. (Water should be added in small amounts and multiple times)
5
Pick up another pot and add appropriate amount of water. When the water is slightly boiling, squeeze in the shrimp meatballs. After the water is boiling, mix the fresh and salty taste, hook the glass to thicken, pour it on the hibiscus egg custard, and garnish with some coriander segments.
6
Pour the shrimp meatballs and sauce on the hibiscus egg custard and serve.Hibiscus shrimp balls Make Tips
Be sure to add a small amount of white wine to the egg whites and shrimp minced to remove the fishy smell and improve the freshness. The heat of steaming egg custard should not be too high to avoid it being overcooked. When boiling the shrimp meatballs, do not boil them for too long. Keep the shrimp meatballs fresh and tender.