Shrimp balls with jadeite hibiscus
By JazmynPurdy
PS: I modified this dish based on Shanghai cuisine's stir-fried shrimp balls. The taste is salty, fresh and sweet. It's a very refreshing and delicious dish. Pay attention to put the vegetables at the bottom when loading the plate, and the shrimp balls look better when placed in piles... Jade is the green of the vegetables, and hibiscus is the egg white...
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Steps for Shrimp balls with jadeite hibiscus
1
First open the sides of the prawns to remove the sand lines, and open the back deeper for easy formation.2
Put ginger slices, cooking wine, and starch into the shrimp and marinate for later use.3
Put a little salt and blanch broccoli in water for later use.4
Remove the knife from the middle of the peas for later use.5
Separate two egg whites for use.6
To heat the oil, first remove the marinated shrimp from the ginger slices, coat it with oil, stir-fry until half-cooked and remove it for later use (pay attention to the heat, because you need to return to the pan, don't stir-fry too hard).7
Stir fry broccoli and peas with remaining oil, then add a little salt to add flavor to the vegetables.8
Add shrimp balls and vegetables and stir fry, then add egg white and stir fry until egg white flowers.9
Add salt, chicken powder, sugar, and pepper to taste and place on a plate.