Crystal Shrimp Balls
Snow-white and translucent with a crisp, refreshing bite, this classic Cantonese dish is ideal for summer.
Ingredients
Shrimp (peeled, head and tail removed, surface dark skin sliced off, each cut into 3 slices)
10
MSG
12.5 g
Refined salt
a pinch
Water chestnut starch
a pinch
Sesame oil
a pinch
Ground white pepper
a pinch
Instructions
1
Step 1
Peel the shrimp, remove the heads and tails, then slice off the dark skin on the surface with a knife. Cut each shrimp into 3 slices, marinate in alkaline water (use 50 g of alkaline water per 500 g of shrimp), take out after 2 hours, then rinse with cold water for 1 hour.
2
Step 2
Heat a wok over high heat with fresh oil, add the shrimp, blanch briefly then remove. Bring clean water to a boil, add the shrimp, blanch briefly then remove. Heat another wok over high heat with oil, add the shrimp, stir-fry briefly then transfer out.
3
Step 3
Use the same wok, add shredded ginger and shredded scallion, stir-fry briefly, then immediately add the shrimp, stir to separate the pieces. Add sesame oil, MSG, ground white pepper, refined salt, and oil-thickened starch slurry, then immediately pour into a colander, drain off excess water chestnut starch, and plate. Serve with a small separate dish of oyster sauce and shrimp paste each.
