Shrimp Balls
A tender everyday dish featuring fresh shrimp balls stir-fried with lily bulbs and ginkgo.
Ingredients
Shrimp balls (butterflied from the back, deveined)
250 g
Fresh lily bulbs (blanched in boiling water)
100 g
Hydrated ginkgo nuts (blanched in boiling water)
100 g
Egg white (for coating)
1/2
Scallion segments (for aroma)
to taste
Ginger segments (for aroma)
to taste
Garlic slices (for aroma)
to taste
Fine salt (for seasoning)
to taste
MSG (for seasoning)
to taste
Sesame oil (added at the end for fragrance)
to taste
White pepper powder (for seasoning)
to taste
Peanut oil (for stir-frying)
to taste
Shaoxing wine (for aroma)
to taste
Wet cornstarch (for coating and thickening)
to taste
Instructions
1
Prepare the shrimp
Butterfly the shrimp from the back, devein them, then coat with fine salt, MSG, egg white, and wet cornstarch.
2
Blanch the shrimp
Heat oil in a wok to 50% hot, add the shrimp and stir-fry until cooked through, then remove. Blanch the lily bulbs and ginkgo nuts in boiling water, then drain.
3
Stir-fry and finish
In another oiled wok, saute scallion, ginger, and garlic until fragrant. Add Shaoxing wine, then the shrimp, lily bulbs, and ginkgo nuts. Season with white pepper, thicken with wet cornstarch, drizzle with sesame oil, toss to combine, and serve.
