Red bayberry shrimp balls(yang mei xia qiu )

Prawn balls with red bayberry

Raw materials for making red bayberry shrimp balls:

Fresh river shrimp 600g (200g shrimp), lean ham 50g, pig fat 50g, egg white 50g, cooking wine 15g, refined salt 2G, monosodium glutamate 1g, peanut oil 1000g (actual consumption 60g), scallion 50g, ginger 25g, chili oil 15g, chili sauce 25g.

Steps for making red bayberry shrimp balls:

1. Shell the fresh river shrimp, wash the shrimp, control the water; peel the pig fat, remove the fascia, wash, and cut into fine grains with a knife.

2. Peel the scallion and ginger, wash them, smash them with a knife, put them in a basin, add a little water, soak them into scallion and ginger water; cut the ham into small pieces, put them on a plate, spread them out and set them aside.

3. Select a piece of pig skin to remove the fat, with the skin facing the anvil, put the shrimp and pig fat on the skin, cut them into fine antler with double knives, put them into a bowl, add a little onion and ginger water, mix them well, then add egg white, cooking wine and refined salt, mix them well, stir them vigorously, then squeeze them into a round son the size of Myrica rubra by hand, put them into the ham plate, and roll them well.

4. Heat up the frying pan and add peanut oil. When it is 50% hot, put the shrimp balls with ham granules one by one into the frying pan and remove them with a spoon

The characteristics of red bayberry shrimp balls are as follows

It looks like red bayberry, with full, tender and fragrant hair.

Red bayberry shrimp balls

Red bayberry shrimp ball is a dish belonging to Shanghai cuisine. The main ingredient is prawn, the ingredient is red bayberry, and the seasoning is cooking wine, refined salt, monosodium glutamate, etc. it is made by frying.

Red bayberry shrimp balls

Cuisine: Shanghai style cuisine taste: Delicious

Food materials involved: seafood and river delicacies

Production method

raw material

Fresh river shrimp 600 grams (200 grams of shrimp), 50 grams of lean ham, 50 grams of pig fat, 50 grams of egg white

mixed ingredients

15g cooking wine, 2G refined salt, 1g monosodium glutamate, 1000g peanut oil (actual consumption 60g), 50g scallion, 25g ginger, 15g chili oil and 25g hot soy sauce

Production process

1. Shell the fresh river prawns, rinse them clean and control the water; peel the pig fat, remove the fascia, wash them and cut them into fine grains with a knife.

2. Peel the scallion and ginger, wash them, smash them with a knife, put them in the middle, add a little water, soak them into scallion and ginger water; cut the ham into small pieces, put them on a plate, spread them out and set them aside.

3. Select a piece of pig skin to remove the fat, put the skin to the anvil, chop the shrimp and pig fat on the skin, put them into a bowl, add a little onion and ginger water, stir well, then add egg white, cooking wine and refined salt, mix well, stir hard, then squeeze them into a round of Myrica rubra, put them into the ham plate, and roll well the ham.

4. Heat up the frying pan, add peanut oil, and when it is 50% hot, put the shrimp balls covered with hams into the frying pan one by one, and stir them with a hand spoon until the red bayberry shrimp balls expand and mature. Remove them with a leaky spoon, control the imbalance, and put them on the plate immediately.

5. When eating, bring a plate of spicy soy sauce and chili oil, dip them in and serve

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yang Mei Xia Qiu