Crispy Shrimp Balls
A recipe for tender, smooth shrimp cakes with a mild flavor.
Ingredients
shrimp (washed, drained, and finely chopped)
400 g
pork fat (washed, drained, and finely chopped)
100 g
water chestnuts (washed and finely chopped)
100 g
ham (washed and finely chopped)
50 g
red chili pepper (washed and finely chopped)
1
green chili pepper (washed and finely chopped)
1
scallion (washed and crushed to extract the juice)
1
ginger (washed and crushed to extract the juice)
1 small piece
coriander (washed, finely chopped, and reserved for decorating)
to taste
egg (use the white)
1
cornstarch
to taste
Chinese cooking wine
to taste
scallion-ginger juice
to taste
fine salt
to taste
MSG
to taste
cooking oil (for pan-frying the shrimp cakes)
to taste
Instructions
1
Prepare the filling
Wash the shrimp and pork fat, drain them well, and finely chop them. Wash the scallion and ginger, then crush them to extract the juice. Finely chop the ham, water chestnuts, and chili peppers.
2
Mix and shape the filling
Place the chopped shrimp, pork fat, and water chestnuts in a bowl. Add the cooking wine, scallion-ginger juice, salt, MSG, egg white, and cornstarch. Mix thoroughly, then squeeze the mixture into small, flat, round cakes. Press coriander leaves onto one side of each cake and adhere a little finely chopped ham to the other side.
3
Pan-fry
Heat the oil in a frying pan over medium heat. Add the shrimp cakes and pan-fry them until golden and cooked through on both sides. Finish with the chopped ham, chili peppers, and coriander.
