Crispy Bursting Shrimp Balls

Name: Crispy Bursting Shrimp Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 500 g Shrimp meat (minced); 50 g Pork fat block (minced); Water chestnuts (minced, mentioned in steps but not listed in materials), to taste; 5 slices Toast bread (edges removed, cut into small cubes); 5 g Glass noodles; 300 g Breadcrumbs (mixed with toast cubes); 50 g Cornstarch; Starch, to taste; 60 g Cooking oil (actually used); 2 tsp Fine salt; 1 tsp White sugar; 2 tsp MSG

Finely mince shrimp and pork fat into a paste, coat in breadcrumbs, and fry until golden. The result is a tender, jade-white ball with a smooth, fresh, and savory bite.

45 min

Easy

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Ingredients

Shrimp meat (minced) 500 g

Pork fat block (minced) 50 g

Water chestnuts (minced, mentioned in steps but not listed in materials) to taste

Toast bread (edges removed, cut into small cubes) 5 slices

Glass noodles 5 g

Breadcrumbs (mixed with toast cubes) 300 g

Cornstarch 50 g

Starch to taste

Cooking oil (actually used) 60 g

Fine salt 2 tsp

White sugar 1 tsp

MSG 2 tsp

Instructions

Preparing the Filling

Finely mince the shrimp meat, water chestnuts, and pork fat block, then add sugar, salt, cornstarch, starch, and MSG. Mix thoroughly and shape into balls.

Coating with Breadcrumbs

Trim the edges off the toast bread and cut into small cubes. Combine with the breadcrumbs, then roll the shrimp balls in the mixture until evenly coated.

Deep-Frying

Heat oil in a wok, then add the shrimp balls. First fry over low heat for a few minutes, then switch to high heat and continue frying until the surface turns golden brown. Finally, lightly fry the glass noodles in the remaining oil and place them on top of the shrimp balls before serving.