Shrimp Balls in Tomato Sauce

Shrimp Balls in Tomato Sauce

1. After peeling the Jiwei shrimp, use a toothpick to pick out the shrimp thread from the second and third sections of the back of the shrimp

2. Chop the cleaned shrimp into puree

3. Put the bamboo shoots in cold water and remove them after the water is boiled

4. Chop the bamboo shoots that have been blanched into diced pieces

5. Put the processed shrimps and bamboo shoots in a bowl, add ginger water, egg whites, salt, pepper and appropriate amount of cornstarch

6. Stir in the same direction

7. Add some oil to the bowl, put the spoon in the oil, and let it be coated with oil

8. Squeeze the muddy shrimp from the tiger’s mouth into a ball with your left hand, scoop it out with a spoon with your right hand

9. Put the shrimp balls in a pot of cold water

10. Bring it all in and bring to a boil on low heat, then cook for two or three minutes, remove and put in a bowl

11. Boil the green beans in boiling water with salt and a small amount of oil

12. After the water is boiled again, remove and drain

13. Add proper amount of oil, tomato sauce, salt and sugar to the pot

14. Stir fry a few times and add some water and white vinegar to simmer together

15. Pour the prepared shrimp balls into the boiled tomato juice

16. Shake the pan to coat the shrimp balls with tomato juice evenly

17. Place the blanched green beans in a circle on the plate

18. Put the shrimp balls wrapped in tomato sauce in the middle

19. The sweet and sour shrimps in tomato sauce are ready. Isn’t it very appetizing to eat such a bite this summer?

Tips:

1. The basic treatment of Jiwei prawns is to remove the shrimp thread from the second and third section of the back of the shrimp with a toothpick after peeling.



2. The bamboo shoots must be blanched in cold water, which can effectively remove the peculiar smell of the bamboo shoots; of course, water chestnuts can also be added to increase the taste.



3. Cut the ginger into small pieces and soak it with water, then put the ginger water into the shrimp paste. This way, the ginger water will not only remove the fishy smell, but also keep the shrimp paste delicate.



4. Put the mashed shrimp in a bowl, add egg white, salt, pepper and other seasonings, stir in the same direction.



5. Add some oil to the bowl to coat the surface of the spoon with oil, so that the treated shrimp pellets can be easily put into the water.



6. Squeeze the muddy shrimp out of the tiger's mouth with the left hand and scoop it out with a spoon with the right hand. If the surface of the shrimp is not smooth, slide it with the thumb of the left hand several times.



7. The shrimp balls must be in a pot under cold water, so that the shrimp balls can keep their shape and not scattered. Set the shape first; then boil them on low heat until they are cooked.



8. Add tomato paste, sugar, salt, white vinegar and appropriate amount of water to a small amount of oil to make a thick juice, so that not only the tomato paste tastes more mellow, but also is more conducive to the absorption of lycopene.



9. Green beans will keep vegetables green after being blanched in water with a proper amount of oil and salt. Other green vegetables can also be used: such as broccoli, cucumbers and so on.



10. It's hot. I use water to slip. The shape is not smooth. If I eat it myself and want to use less oil, I don't care. If it is a banquet, it is easier to shape and look more beautiful after the shrimp balls are oiled.