Shaoxing Shrimp Balls
A celebrated Shaoxing specialty with a century of history. Crispy egg threads, light as a straw rain cape, envelop plump shrimp, served with scallion whites and sweet bean sauce.
Ingredients
peeled shrimp
75g
wet starch
50g
coriander leaves (washed and blanched)
15g
scallion white segments
15g
eggs
3
sweet bean sauce
15g
refined salt
1g
rendered lard
1500g (approx. 150g used)
MSG
15g
Instructions
1
Mix the Egg Batter
Crack the eggs into a bowl, add wet starch, refined salt, and MSG, beat until loosened, then add the peeled shrimp and stir until well combined.
2
Deep Fry into Balls
Place a wok over high heat, add rendered lard, and heat to approximately 70% of its smoking point. While using long metal chopsticks to stir the oil in a clockwise direction, slowly pour the egg and shrimp batter into the wok from a height. Fry until the egg strands are crispy, then quickly remove with a slotted spoon, drain off excess oil, fluff with chopsticks, and arrange on a plate. Surround with blanched washed coriander leaves, and serve with scallion white segments and sweet bean sauce on the side.
