Braised Shrimp Balls with Rice White
by Bean Flavor Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Raw material diagram.
2. Remove the shrimp threads, peel them into shrimps, clean the shrimp heads, put them in a bowl, and set aside.
3. After washing the shrimps, use a small amount of salt, cooking wine, and a little white wine to remove the fishy. Grab the cornstarch and marinate for 20 minutes, so that the fried shrimps are firm and elastic.
4. Rice white, ham sausage, red pepper diced. Shred ginger.
5. The cut ingredients are boiled in water.
6. Remove and drain.
7. Pour the bottom oil into the pot to increase the amount of oil. Pour the marinated shrimps and fry them over medium heat.
8. After deep-fried into golden brown, remove the oil control. Stand aside.
9. There is no need to discard the fried shrimp oil. Put the cleaned shrimp heads in and boil them on a low fire.
10. When the boiled shrimp head becomes crispy and the color darkens, remove the shrimp head.
11. Use a colander to filter out impurities from the oil in the pot and pour it into the bottle.
12. The resulting prawn oil stewed vegetables and cold dishes can be used. Shrimp heads sprinkled with salt and pepper can be eaten as a snack.
13. Leave a small amount of bottom oil in the pot, pour the ingredients of step 6 after boiling water and stir fry.
14. Add a small amount of lemon juice. Top with a little light soy sauce.
15. Pour the fried prawns and stir fry, sprinkle with a small amount of salt to taste. (Since the shrimp balls are salted in advance, the seasoning does not need to be too heavy in the later stage)
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