【shanghai】asparagus Fried Shrimp Balls
1.
Prepare the ingredients, 12 white shrimps, half a bundle of asparagus and rinse well
2.
Peel off the shell and head of the white shrimp, use a knife to cut open the back, remove the tendons and rinse well
3.
Add 3ml of cooking wine to the washed prawns, a teaspoon of salt, and a spoon of starch, mix well and marinate for 10 minutes. While marinating the prawns, peel off the old skin of the asparagus and cut the old roots, blanch the whole root in cold water. Cut into sections for later use
4.
Pick up the frying pan, put a little oil on it and heat it up, then marinate the white prawns and use chopsticks to scatter them.
5.
White shrimp with open back will become spherical when heated
6.
Fry the asparagus evenly, add a little salt and sugar to taste, and sprinkle with chopped green onion.
Tips:
1. Turn the shrimp into a shrimp ball. The open back needs to be cut deeper, so that it will roll up when heated, the effect is better, and the back is easier to remove the tendons.
2. How to better keep the asparagus green? When blanching, add a little salt to the water, and then add the asparagus to blanch it to better keep the asparagus green and not yellowing.
3. Before frying the shrimps, wash the pot and heat it up, then put the oil in and then heat it again. After the shrimps are placed, the pan will not be too sticky.
4. Shrimp balls need to be marinated in advance to taste, but it can’t be marinated for too long, just 8-10 minutes, otherwise the prawns will taste old
