- May 20,2023
Shao Shrimp Balls
Shao Shrimp Balls, also known as Coconut Cloth Shrimp Balls, is a well-known traditional dish in Shaoxing with over 100 years of history. According to historical records, original name of this dish is Shrimp and Egg. Because of its unique flavor, it has been marketed for a long time. After further research and restructuring by chefs, it evolved into today's "Shao Shrimp Balls".
To cook this dish, you must cope with heat. After egg dough is deep fried, it will form a grated egg, similar to coconut cloak that shrimp are wrapped in. Fine.
【Material】
Main ingredients: 75 g shrimp pulp.
Ingredients: 15 g parsley leaves, 3 eggs.
Seasonings: 1 gram refined salt, 1.5 grams monosodium glutamate, 50 grams wet starch, 1 small bowl of white onion and sweet noodle sauce (about 15 grams each), 1500 grams boiled lard (about 150 grams) .
Shao Shrimp Balls
[Recipe]
1. Crack eggs into a bowl, add wet starch, refined salt and MSG, mix thoroughly with chopsticks, pour in shrimp paste and mix well.
2. Put frying pan on a strong fire and heat it up. Put bacon in butter dish. Pour it into butter dish until it starts to burst, quickly put it in a colander, drain oil, loosen it. chopsticks and put on a plate. Surround it with washed coriander leaves and serve with a bowl of white shallots and a sweet noodle sauce, just dip and eat.
Shao Shrimp Balls
【Take key】
1. Squeeze fresh river shrimp, mix them with a little salt, rinse with water until white, then calibrate with a little salt and wet starch, let them rise a little (500 grams of shrimp can be turned into a pulp for about 180 -240 grams).
2. When mixing shrimp custard, drain off added wet starch and then add egg liquid of a suitable thickness.
3.The temperature of frying oil should be about 70% hot, and speed of iron chopsticks should be matched with rate of pouring egg liquid into pan, so that egg shreds are formed evenly and beautifully.
