Name: Spicy Shrimp Balls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: bowl Prawns; 3s vegetables; 1 small piece fatty pork; 1 tablespoon Bean Spicy Sauce; 1 piece Egg white; a little oil; 1 stage Green onions; 1 piece Fresh ginger; 2 tablespoons starch; a little Soy sauce; a little White pepper; a little salt

Spicy Shrimp Balls

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Shrimp is rich in high-quality protein, and its fat content is also low. No matter how you eat it, you won't see any excess meat on your body. Whether it is sea prawns or freshwater prawns, the meat is tender and fragrant, even if the white water is boiled casually, it is a delicious dish. My son likes to eat boiled shrimp, dipped in ginger vinegar sauce. The little guy is sometimes anxious, doesn't like peeling shells, and feels that his hands are full of soup. So today I changed the method to make it. It can be easily eaten with a spoon or a pair of chopsticks.
My husband doesn't have a "cold" with shrimps, and feels that the taste is weak and not moisturizing. Maybe the reason is that he likes spicy food. But he didn't eat less of this pot of shrimp today. He kept boasting that I had an idea, and he would do this in the future, not too many once a week. "

Spicy Shrimp Balls

1. Clean the prawns; a bowl of prawns, 3 greens, 1 small piece of fat pork, a little oil, 1 tbsp hot bean sauce, 1 green onion, 1 fresh ginger, light soy sauce, 2 tbsp starch, 1 egg white, white Pepper, salt.

2. Peel the shell and leave the shrimp, clean;

3. Remove the upper and lower shrimp threads from the shrimp;

4. Chop into shrimp paste;

5. A small piece of pork fat, cut into thin strips and chopped into puree;

6. Cut green onion and fresh ginger into thin strips, soak in a little cold water, and pinch out the juice. This is green onion and ginger water;

7. Put shrimp paste, fatty meat paste, a little white pepper, a little salt, and 1 egg white into a bowl;

8. Add two teaspoons of starch, and pour appropriate amount of green onion and ginger water into a bowl;

9. Stir in one direction, it can be picked up with chopsticks, but it drips down quickly;

10. Pour a little oil in the wok, put 1 tablespoon of bean curd sauce into the wok, stir-fry on low heat to get the fragrance and red oil;

11. Pour in an appropriate amount of water and bring to a boil;

12. Cut the greens into inch sections and put them in the soup. When the color changes, take them into a large bowl; turn the heat to a low heat and keep the soup slightly boiling;

13. Dip your left hand with water, scoop a spoonful of shrimp paste with your right hand, make a few rounds on your hand to make the surface smooth into a ball, and use a spoon to put the shrimp balls into the soup;

14. After all the shrimp balls are in the soup, turn to high heat and cook for 2 minutes;

15. Add a small amount of salt and light soy sauce to taste;

16. Pour the shrimp balls and soup into a vegetable bowl and start eating!

Tips:
1. The self-peeled shrimp is thick and tender, so you must remove the shrimp thread to eat it more comfortably;
2. The spicy sauce has a salty taste, and there is also salt in the shrimp paste, so you should put less or no salt in the soup;
3. Green vegetables can be replaced with Chinese cabbage, baby cabbage, etc.