Anchovy Shrimp Balls

Name: Anchovy Shrimp Balls
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 12 Fresh shrimp; 2 pcs potato; Some Cooking oil; 30g Crispy Fried Powder; 2g pepper; 3g salt; a little Shallots

by Easy to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Make this shrimp ball with phoenix tail at home. It is crispy, delicious and affordable. With two tips, novices will dare to try it! It just takes a little bit of time to peel the shrimp shells and remove the shrimp threads. I learned a quick trick to peeling shrimp shells on the Internet, and I will share with you here: I bought fresh shrimps in a fresh-keeping bag, throw them into the refrigerator and freeze them for 30 minutes, take them out and peel them quickly. The shrimp meat peeled by this method is complete, fresh and transparent. In the future, anyone who wants to peel shrimp shells for cooking will use this method. This is a coup that many chefs strongly recommend.

Ingredients

12 Fresh Shrimp
2 pcs Potato
Some Cooking Oil
30g Crispy Fried Powder
2g Pepper
3g Salt
a little Shallots

Anchovy Shrimp Balls

1. Prepare the ingredients, wash the shrimps, put them in the refrigerator freezer for about 30 minutes, and then peel them off smoothly. A little coup recommended by the chef, this dish is all used, crispy and delicious, grab a large plate in two!

2. Cut off the shrimp head, peel off the shell, leave the last section of the tail, do not peel it, cut a vertical knife on the back of the shrimp, and use a toothpick to pick out the shrimp intestines.

3. Rinse the prepared shrimps, drain the water, add salt and pepper, stir evenly, and marinate for a while.

4. Peel the potatoes and wash them, cut them into thin slices and serve them on a plate. Place them in a steamer and steam for 15 minutes. They can be easily crushed with chopsticks to prove that the potatoes are soft.

5. Pour the potato slices into a tall bowl, add 2 grams of salt, and crush the potatoes with a masher. If there is no masher, use a fork or hand to crush them.

6. Rub the mashed potatoes into several balls, rub a hole in the middle, put the marinated shrimps in the mashed potatoes, wrap them up and arrange them.

7. After wrapping everything up, put it aside and prepare for the next step. Let’s heat up the pan first.

8. The portion is not large, so let's use a smaller pot for frying, so that you can save oil and time. Pour cooking oil into the pot and bring to a boil on high heat.

9. Take two eggs and beat them into fine egg mixture. Roll the shrimp wrapped in mashed potatoes in the egg mixture.

10. Then coat it with a layer of crispy fried powder.

11. When the oil temperature rises, take a dry chopstick and insert it into the oil. There will be a lot of small bubbles around it. Put the potato and shrimp balls into the oil pan, deep fry them until the shrimp balls are in shape, and then adjust it to a low fire. Flip the shrimp balls with chopsticks only then, so that the mashed potatoes will be fried more evenly. Fry until the prawn balls are browned on both sides, pick up and let cool, then put in a frying pan on high heat and re-fry again to force out the moisture and remaining oil in the prawn balls.

12. Pick it up quickly and use kitchen absorbent paper to absorb the grease on the surface.

Tips:
For deep-fried food, if you want a crispy texture, you must re-fry it once. Re-fry the fire once again, which can force out the water vapor and grease in the food, making the food taste better and leaving less grease in the food. I have chatted with my friends several times, and when I talk about eating, I will discuss how to make it, only to realize that not many people know this trick. Therefore, it is necessary to be long-winded.