Peony Shrimp Ball

Name: Peony Shrimp Ball
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Vietnamese tiger prawns; 10 pieces Snow peas; a little ginger; Some salt; Some Chicken Bouillon Powder; Some Corn flour; a little Flower carving

by Forgotten↘Layla●

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Based on the final look of this dish,
I originally gave it another name: Peony Diancui"

Ingredients

8 Vietnamese Tiger Prawns
10 pieces Snow Peas
a little Ginger

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Some Salt

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Some Chicken Bouillon Powder

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Some Corn Flour
a little Flower Carving

Peony Shrimp Ball

1. Materials are ready.

2. After washing the shrimps to remove the shrimp threads, separate them from the middle, and do not cut off the abdomen.

3. Then slice one slice on each side. If you find it troublesome, you can slice the shrimp meat with three slices evenly as much as possible, keeping the abdomen connected.

4. Wash and drain the sliced shrimp, add appropriate amount of ground ginger, salt, chicken essence, and starch for later use.

5. Snow peas are cut into leaves with kitchen scissors, blanched, drained, and placed on a plate.

6. Bring water to a boil in a pot, add two spoons of Huadiao wine, and boil the cooked shrimp.

7. Put a small amount of water in the pot, add ginger, a small amount of salt, chicken essence, and then add water and starch to thicken.

8. Put it on a plate and just drizzle the juice.

Tips:
It is recommended to use prawns, as small pieces of shrimp are very troublesome.

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