Mung bean shrimp meatballs
By LynnSawayn
A must-make food in my hometown during the New Year, symbolizing reunion and fulfillment!
Recipe Recommendations
Steps for Mung bean shrimp meatballs
1
Soak green beans until soft (soak until you can squeeze them with your hands, not until the skin cracks).
2
If you have a soybean milk maker, you can use a soybean milk maker. If you use a soybean milk maker, don't beat it too much, just turn it into small particles. If you don't have a soymilk maker, follow me and crush it with a knife.
3
Wash the shrimps clean.
4
Crush the large shrimps and the shredded ginger and onion together.
5
Mix mung bean residue, shrimp meat, flour, salt, five-spice powder, and monosodium glutamate well.
6
Squeeze into meatballs and fry them in an oil pan until golden brown.
7
You can eat it steamed and make breakfast. It goes well with porridge.
8
You can also eat it braised like braised lion's head.
9
It's also good to put a few in the soup, mainly to cook it thoroughly. The best food is still freshly fried and eaten while it is hot!Mung bean shrimp meatballs Make Tips
1. When adding the meatballs to the pot, use hot oil and high heat. However, once all the meatballs are in, switch to medium-low heat. The hot oil and high heat allow the surface of the meatballs to set quickly so they don't stick together, while the medium-low heat allows for slow frying, ensuring they are cooked thoroughly—crispy on the outside and tender on the inside!
2. I didn't specify exact amounts for the seasoning because tastes vary. Just use the same amount as you would for stir-frying.