Garlic Shrimp Balls

Name: Garlic Shrimp Balls
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g shrimp; 20ml olive oil; 2g salt; 10ml Ginger juice; 1 tbsp Corn flour; 15ml Cooking Wine; 3g Minced garlic; 1 Shallots

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

In addition to the same as ordinary shrimp, the astaxanthin content of tiger shrimp is about 20% higher than that of ordinary shrimp. The meat is very tender and juicy and has the unique chewiness of shrimp meat. It is very delicious. I used to paste the marinated shrimp with oil. This time I left the shrimp tails. I was afraid that it would become deformed when the oil was over. I chose to blanch it with boiling water.

Ingredients

250g Shrimp
20ml Olive Oil
2g Salt

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10ml Ginger Juice
1 tbsp Corn Flour
15ml Cooking Wine

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3g Minced Garlic
1 Shallots

Garlic Shrimp Balls

1. Shrimp wash

2. After removing the shrimp heads, peel off the shells and save the tail shells

3. Use a knife to open the shrimp and pick the shrimp thread

4. Tap the back of the knife a few more times

5. Prepare ginger juice

6. Prepare water starch

7. Put the processed shrimp into a bowl, add a little salt, cooking wine, cornstarch and ginger juice, mix well and marinate for one hour

8. Prepare the garlic paste, tear open the shallots and soak them in water to let them bend naturally

9. After the water in the pot is boiled, add the marinated shrimps and blanch them for half a minute to pick up

10. Pour olive oil in a hot pan, add garlic paste in cold oil and sauté

11. Return the shrimp to the pot and pour the cooking wine

12. Add the right amount of salt

13. Add some boiling water

14. Bring to a boil, add water, starch, thicken, turn off the heat, add shredded green onion, and serve

Tips:
1. Shrimp prawns are original and delicious, so it is better not to add MSG or something;
2. Shrimp meat can be blanched for half a minute, too long time will lose its original deliciousness.