Stir-fried Shrimp Balls

Name: Stir-fried Shrimp Balls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Shrimp Ball; Some garlic; Some Pixian Doubanjiang; Some Cooking Wine; Some ginger; Some pepper; Some Dried red pepper; Some shallot; Some Vinegar; Some Very Fresh Soy Sauce

by Sue001_dsf

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Shrimp balls are a special snack in Wuhan, Hubei, and a special dish in food stalls. Crayfish remove the upper body with internal organs and use the remaining curled lower body to stir-fry ginger, garlic, pepper, pepper, green onion, etc. The shell is burnt red, the meat is white, tender and delicious, and it is absolutely full of color, fragrance and taste. "

Stir-fried Shrimp Balls

1. Decapitate the crayfish and soak in light salt water for 15 minutes.

2. Prepare accessories.

3. Rinse the soaked shrimp balls quickly and drain the water. If you are diligent, you can open the back of the shrimp balls for better taste.

4. Blow up the accessories under the oil pan.

5. When the shrimp balls are fried for a few times, when the shrimp turns red, you can add a spoonful of cooking wine, two spoons of soy sauce, one spoonful of Pixian bean paste, and half a spoonful of sugar and stir well!

6. Add the boiling water that is almost under the shrimp balls, and let it sit on medium heat for about 5 minutes. Then collect the juice over high heat. When there is a little soup left, add a spoonful of vinegar, stir fry a few times, and add the chives to serve!

7. The finished product! 😊

8. The live shrimp that you buy yourself, clean it yourself, it's safer and more secure than eating outside😜.

Tips:
The taste of Pixian Doubanjiang is relatively salty, so the whole process will not feel light without adding salt! If you like spicy food, add more dried chilies!