Lucky Shrimp Ball

Lucky Shrimp Ball

by Mingyue Dance Tsing Yi

4.8 (1)
Favorite
3

Difficulty

Easy

Time

15m

Serving

3

The mediocre shrimp can be transformed into a gorgeous and beautiful body. You can fry it with a little shell on the tail, take a bite, and make it crispy and fragrant. The Sichuan flavor of the bean paste adds more flavor of the thick oil red sauce to the deliciousness of the shrimp.

Ingredients

Lucky Shrimp Ball

1. Wash the shrimp, remove the head and shell, and remove the shrimp thread (you can leave the shell and tail, or leave it without, just use the shrimp). Cut the back 2/3 with a knife, and cut a mouth 0.5cm from the head of the shrimp with scissors

Lucky Shrimp Ball recipe

2. Pass the prawn tail through the middle to form a prawn ball

Lucky Shrimp Ball recipe

3. Prepare materials. Chop green onions, mince ginger and garlic, cut coriander into sections, and mince Pixian bean paste. Dried red pepper cut into sections

Lucky Shrimp Ball recipe

4. Prepare the shrimp balls, mix well with cooking wine, white pepper, and starch, and marinate for 15 minutes until tasty

Lucky Shrimp Ball recipe

5. Pour the oil that can immerse the shrimp in the pot, heat it to 60% hot, add the shrimp balls, fry until the color changes and remove

Lucky Shrimp Ball recipe

6. Separate the wok, pour oil, add Pixian bean paste and green onion, ginger and garlic, stir-fry on low heat until it tastes out

Lucky Shrimp Ball recipe

7. Add star anise and dried red pepper. Stir fry for red oil

Lucky Shrimp Ball recipe

8. Pour the fried shrimp balls

Lucky Shrimp Ball recipe

9. Pour in the light soy sauce and sugar, and stir-fry evenly. Thicken starch with water

Lucky Shrimp Ball recipe

10. Put the coriander section before serving

Lucky Shrimp Ball recipe

Tips:

1. Pixian Doubanjiang is very salty, so you don't need to add salt. If you like a strong taste, you can add salt in an appropriate amount.

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