Lily Bulb and Ginkgo Shrimp Balls
Shrimp balls lightly stir-fried with fresh lily bulbs and ginkgo nuts.
Ingredients
fresh shrimp balls
250g
fresh lily bulbs
100g
hydrated ginkgo nuts
100g
egg white
half
scallion segments
as needed
ginger slices
as needed
garlic slices
as needed
fine salt
as needed
MSG
as needed
sesame oil
as needed
white pepper
as needed
oil
as needed
cooking wine
as needed
wet cornstarch
as needed
Instructions
1
Prepare the shrimp
Slice the fresh shrimp balls twice along the back, remove the vein, then marinate with salt, MSG, egg white, and wet cornstarch.
2
Blanch the main ingredients
Heat oil in a wok to about 50% hot, add the shrimp balls and slide-cook until done, then remove. Blanch the lily bulbs and ginkgo nuts in boiling water until cooked, then drain.
3
Stir-fry and thicken
Heat oil in another wok, sauté scallions, ginger, and garlic until fragrant, add cooking wine, then add the shrimp balls, lily bulbs, and ginkgo nuts. Add a little white pepper, thicken with wet cornstarch, drizzle with sesame oil, and stir-fry until evenly combined.
