Shimizu Prawn Balls
1.
Use Hulunbuir's unique Dalai Lake shrimp, remove the head and clean it
2.
Put the washed shrimps into a food processor and beat them into a puree
3.
Add salt and white pepper to the prawn paste, mix well, add starch
4.
Beaten eggs
5.
Put half of the egg liquid (one egg is not used up)
6.
Mix well
7.
The fungus and baby vegetables are cleaned and prepared
8.
Use a small spoon, dipped in water, and scoop a piece of shrimp paste, slide the shrimp paste a few times on the edge of the basin, and the shrimp paste will roll into a small ball shape. If you squeeze it with your hands, it will be rounder. The pill will expand when heated
9.
Boil water in the wok in advance, and when you see fish-eye bubbles in the water, you can put the shrimp balls one by one, make one and put one
10.
Bring to a boil, the shrimp balls have floated to the surface. Season them according to the taste you like. I put oyster sauce, light soy sauce, and salt.
11.
When putting the fungus and baby cabbage, the baby cabbage can be torn into small pieces and put
12.
After boiling, cook for about 5 minutes, then add some chopped green onion and sesame oil.
Tips:
You can make shrimp balls whatever you want. Use a small spoon, dip in water, scoop a piece of shrimp paste, slide the shrimp paste a few times on the side of the basin, it will roll the shrimp paste into a small ball, if you squeeze it by hand, it will be rounder and more standard. Whatever you want, just remember not to be too big, the shrimp balls will expand after being cooked. This method can be used for hot pot. It is very suitable. The egg is not used up, and half of it is used. If you put more starch, you can also put an egg.
The quantity and variety of vegetables can be mastered by yourself.
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