Sesame Shrimp Balls
Shell and devein the prawns, marinate them, then coat in egg batter and white sesame seeds. Deep-fry until golden and crispy, with a bold, numbing Sichuan pepper flavor.
Ingredients
peeled and deveined shrimp meat (head and shell removed, scored on the back to remove the digestive tract, washed and patted dry)
400g
eggs (cracked into a bowl)
40g
white sesame seeds (for coating the surface)
50g
fine salt (for marinating)
2.5g
MSG (for marinating)
3.5g
dry starch (mixed with egg to form a batter)
40g
sesame oil (for marinating)
1.5g
cooking oil (actual consumption: 100g)
1250g
Instructions
1
Prep and Marinate
Remove the heads and shells from the prawns, make a shallow cut along the back, remove the digestive tract and wash, then pat dry. Marinate with sesame oil, fine salt and MSG until flavorful, then set aside.
2
Coat with Batter and Sesame
Crack the eggs into a bowl, add dry starch and stir to make an egg batter. Add the marinated shrimp balls and mix until evenly coated, then roll each one in white sesame seeds.
3
Deep Fry
Place a wok on the stove, heat up, add cooking oil and heat to 50% hot (approx. 125°C). Add the shrimp balls and deep fry over medium heat until golden brown and cooked through.
