1. The potatoes are steamed and crushed into puree.
2. The head of the Argentine red shrimp is removed, and the shrimp line is removed. Chop into puree. Don't lose your tail
3. Add white pepper and salt to the shrimp paste
4. Put the potatoes together with the mashed shrimp
5. Add cheese powder. The amount of cheese powder can be increased or decreased according to the brand you choose
6. Dip a little water on your hands, and ball the mixed potato and shrimp mash. Put it in the bread crumbs and roll the bread crumbs full
7. Place the shrimp balls with breadcrumbs in a dry place. Insert the tail of the shrimp that has not been discarded before into the upper end of the shrimp ball.
8. Put oil in the pot, medium heat, and the oil temperature is not too hot, put the shrimp balls in the pot one by one, and fry until the surface becomes hard.
9. In particular, the cheese powder I used is the one shown in the picture. The color is darker and the taste is heavier. If you choose other brands, you can increase or decrease the amount according to your own taste.
10. It's ready to start when it's served. It's delicious when it's hot.
Tips:1. Bread crumbs, I use yellow ones, if you choose white ones, pay attention to the coloring
2. The ratio of mashed potatoes to mashed shrimps can be adjusted according to your own preferences.
3. The oil temperature should not be too hot, it will not be golden if it is too hot. It's caramel color.
4. The size of the shrimp balls, according to your preference. If your shrimp balls are small, then the shrimp tails must be allocated and used. If your shrimp balls are large, the oil temperature must be lowered to deepen it.
5. When grouping shrimp balls, be sure to dip a small amount of water on your hands, otherwise your hands will be very sticky.
