Soup-filled Shrimp Balls
Shrimp paste enveloping chicken stock jelly cubes, rolled in breadcrumbs and deep-fried until golden — crisp outside, tender inside, with savory broth at the center.
Ingredients
shrimp paste
500 g
pork fat paste
50 g
breadcrumbs
250 g
chicken broth jelly
150 g
peanut oil
to taste
salt
a pinch
MSG
a pinch
egg white
a pinch
Instructions
1
Step 1
Mix the shrimp paste with the pork fat paste and seasonings; cut the chicken broth jelly into soybean-sized pieces.
2
Step 2
Wrap the jelly pieces inside the shrimp paste to form balls; roll in the breadcrumbs.
3
Step 3
Deep-fry the shrimp balls in oil until golden brown.
