Cucumber Shrimp Balls

Name: Cucumber Shrimp Balls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cucumber; 50g Red pepper; 80g shrimp; 3 tablespoons oil; a little salt; a little shallot; 1 piece ginger; a little Lemon pepper; a little garlic; 2 tablespoons Sugar; 1 tablespoon Soy sauce

by Norwegian Red Food

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cucumber, also called cucumber. It is people's favorite vegetable in summer. It clears heat and diures water, detoxifies and reduces swelling, and promotes body fluid to quench thirst.
It is said that eating cucumbers after heating is more beneficial to health. Therefore, they are fried with shrimps today. The shrimps have a clearer mouth than meat and are most suitable for this hot summer.

Cucumber Shrimp Balls

1. Prepare ingredients: 200 grams of cucumber, 80 grams of prawns, 50 grams of red pepper, appropriate amount of green onion, ginger and garlic.

2. Shell the prawns, cut a knife from the back, but do not cut, pick out the black line; diced cucumber and red pepper; mince the green onion, ginger, and garlic.

3. Put green onion, ginger and garlic in a hot oil pan.

4. Throw the prawns immediately.

5. Stir fry to change color, season with salt, sugar and lemon pepper, stir fry well.

6. Then add cucumber and red pepper.

7. Stir fry quickly, as soon as the vegetables change color, pour some light soy sauce to taste fresh.

8. Stir-fry all can be out of the pot and plated.

Tips:
1. Cucumbers and red peppers should not be heated too much, and should be fried quickly. Don't put the shrimp out, and then add the shrimp. Use the hot pot of the fried shrimp to stir the cucumber and red pepper to keep the cucumber and red pepper refreshing.
2. After the prawns are shelled, cut a knife from the back, but do not cut, pick out the black line, and shrink into the pot to become a prawn ball.