Dragon Whisker Swallow Balls
Balls made with shrimp and pork are wrapped in shredded swallow-skin and steamed until tender, light, and translucent white.
Ingredients
Swallow skin (sprinkled with water to soften, then rolled soft and cut into thin strips)
175 g
Shrimp meat (chopped into fine mince)
175 g
Pork leg meat (chopped into fine mince)
175 g
Dried shrimp (chopped into fine mince)
20 g
Water chestnuts (chopped into fine mince, water squeezed out)
275 g
Finely chopped celery
a pinch
Salt
7 g
Clear broth (used in portions)
750 g
Instructions
1
Make the meatballs
Combine the shrimp, pork leg meat, and dried shrimp and chop together into a fine mince. Chop the water chestnuts into a fine mince as well, squeeze out the moisture, and add them to the shrimp, pork, and dried shrimp mixture. Season with salt and a small amount of clear broth, mix well, and shape into 40 meatballs.
2
Wrap with swallow skin
Sprinkle a little water over the swallow skin, then use your hands to roll it soft and cut it into thin strips. Attach the strips to the outside of each meatball.
3
Steam
Take a plate and brush a thin layer of oil on the bottom to prevent sticking. Arrange the prepared meatballs on the plate and steam over high heat until cooked through (about 5 minutes). Remove and rinse briefly with a little hot broth so the meatballs stay moist.
4
Finish the soup
Fill a large bowl with hot clear broth, slide the meatballs in, and sprinkle with the finely chopped celery. Serve immediately.
