【cantonese Cuisine】litchi Shrimp Balls

Name: 【cantonese Cuisine】litchi Shrimp Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Sand Shrimp; 10 White Lychee; 1 teaspoon salt; 1/2 teaspoon Chicken Essence; 1 teaspoon Cooking Wine; 5ml Egg white; 60ml Serve the soup; 20ml Water starch

by Powder gummy candy

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Using fruits to serve dishes is a major feature of Cantonese cuisine. According to the seasonal fruits, we have prepared a delicious fruit delicacy, which not only retains the sweet and sour and refreshing characteristics of the fruit, but also has the tender and smooth flavor of the seafood, and the dishes are clear but not light, fresh and not vulgar. , Has the effect of appetizing and satisfying. Using fruits for cooking, the taste is more refreshing than ordinary dishes, which is very suitable for modern people's dietary requirements.

Now, it is the time when lychees are on the market in large numbers. The lychees are quite delicious, but how can "one lychee with three fires" be delicious and not easy to get angry?

Today’s "Litchi Shrimp Ball" satisfies this requirement. The fried lychee not only maintains the original sweetness of the lychee, but also is not so easy to get angry. The shrimp absorbs the fragrance of the lychee and tastes more tender. Shrimp meat and lychee meat, two things that seem to be irrelevant, have produced novel chemical changes that are endlessly memorable. The fresh and elegant platting, color, fragrance, and appetite are appetizing.

When I first came out of the pot, my husband ran over to try it out and said loudly that it was delicious. I originally planned to put ten on the plate, but two were missing. "

Ingredients

10 Sand Shrimp
10 White Lychee
1 teaspoon Salt
1/2 teaspoon Chicken Essence
1 teaspoon Cooking Wine
5ml Egg White
60ml Serve The Soup
20ml Water Starch

【cantonese Cuisine】litchi Shrimp Balls

1. Materials are ready.

【cantonese Cuisine】litchi Shrimp Balls recipe

2. Peel the lychees, soak them in light salt water for a while and remove them. Remove the shrimp heads and tails to remove the shrimp intestines. Use 1/3 teaspoon salt, 1/2 teaspoon chicken essence, 1 teaspoon cooking wine, 5ml egg white, and marinate for 10 minutes.

3. Curl the shrimp body into the lychee to make a lychee shrimp ball for later use.

4. Cut the ginger into small pieces, serve the soup, and prepare the water starch.

5. Heat oil in a pot and add ginger grains to sauté.

6. Then put the lychee prawn balls into the pot with the body facing down, pour the soup and simmer for a while.

7. Boil the shrimps until they change color. Sprinkle in 2/3 teaspoon of salt, pour in water and starch to get out of the pan.

Tips:
1. It is not difficult to make lychee dishes. First choose fresh lychees. Generally speaking, lychees such as Feizixiao and glutinous rice cakes taste good, but they are not suitable for cooking. These varieties of lychee have too much juice and the meat tends to be rotten when peeling, and the appearance of the fried ones is not good. . I choose to use white wax lychee, which is easier to get the core and not easy to peel the lychee.

2. The raw materials for the fruit and vegetables can be cooked, and the seasoning should be slightly light. Do not use a lot of salt and oil to destroy the freshness of the fruit.

3. This dish can also be steamed.