Crystal Prawn Balls
1.
Frozen shrimp will be thawed in the refrigerator one day in advance; if the shrimp has not been processed, cut the back of the shrimp and take out the black mashed sausage.
2.
After cleaning, put it in a container, add 3 spoons of cornstarch, and grab the shrimp by hand for about 3 to 5 minutes. This can remove the fishy smell of the shrimp and make the shrimp more elastic
3.
After washing the shrimps caught with cornstarch with water, use a dry kitchen cloth or kitchen paper to absorb the moisture of the shrimps and put them back into the container
4.
Add a little salt to the shrimps and grab them with your hands, and then absorb the moisture on the surface with a cloth
5.
Add 1 scoop of cornstarch to another bowl, mix well with an appropriate amount of egg white to form a paste
6.
Pour the mixed batter into the shrimps, stir evenly by hand, for 3 to 5 minutes, put it in the refrigerator for 1 hour
7.
Put about two spoons of cooking wine, a little salt and a little sugar in the bowl
8.
Add a little cornstarch and a spoonful of water and stir evenly.
9.
Boil the water in the pot and turn off the heat. After a minute, add the shrimps and take out after half a minute.
10.
Add cooking oil to the slightly heat of the pan, turn it to the lowest heat, immediately add the shrimps and stir-fry for a few times, then you can take it out (if you can’t control the heat, you can put in one first. If it makes a stir of cooking, it means the fire Too big), warm the oil and add the shrimp
11.
Put a little shredded ginger in the remaining oil, add the steamed or blanched corn and green beans, and stir-fry on low heat
12.
Continue to turn on the lowest heat, add the above seasonings, add the shrimps, turn on the high heat and stir fry a few times, the juice will thicken, immediately turn off the heat, and serve.
