Yangmei Shrimp Balls

Name: Yangmei Shrimp Balls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 600 g (yields 200 g shrimp meat) fresh large river shrimp (peeled to extract shrimp meat, rinsed clean, drained); 50 g lean ham (cut into small dice); 50 g pork fat (skin and fascia removed, washed clean, cut into fine dice); 50 g egg white (used for mixing to achieve elasticity); 15 g Shaoxing cooking wine (for seasoning); 2 g refined salt (for seasoning); 1 g MSG (for seasoning); 1000 g (actual consumption 60 g) peanut oil (for deep frying); 50 g green onion (peeled, washed, smashed, soaked to make scallion-ginger water); 25 g ginger (peeled, washed, smashed, soaked to make scallion-ginger water); 15 g chili oil (for dipping); 25 g Worcestershire sauce (for dipping)

Korean-style fried dish: shrimp and pork fat are minced into balls, coated with diced ham, and shaped like bayberries (yangmei). The balls puff up plumply, with a tender, fragrant flavor.

35 min

Easy

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Ingredients

fresh large river shrimp (peeled to extract shrimp meat, rinsed clean, drained) 600 g (yields 200 g shrimp meat)

lean ham (cut into small dice) 50 g

pork fat (skin and fascia removed, washed clean, cut into fine dice) 50 g

egg white (used for mixing to achieve elasticity) 50 g

Shaoxing cooking wine (for seasoning) 15 g

refined salt (for seasoning) 2 g

MSG (for seasoning) 1 g

peanut oil (for deep frying) 1000 g (actual consumption 60 g)

green onion (peeled, washed, smashed, soaked to make scallion-ginger water) 50 g

ginger (peeled, washed, smashed, soaked to make scallion-ginger water) 25 g

chili oil (for dipping) 15 g

Worcestershire sauce (for dipping) 25 g

Instructions

Prep Ingredients

Peel fresh large river shrimp to remove shrimp meat, rinse clean, drain; remove skin and fascia from pork fat, wash clean, cut into fine dice with a knife.

Make Scallion-Ginger Water

Peel and wash green onion and ginger, smash with a knife, put in a bowl, add a small amount of water, soak to make scallion-ginger water; cut ham into small dice, put on a plate, spread out, set aside.

Make Shrimp Balls

Select a piece of hind leg pork skin with all fat removed, place skin side up on the cutting board, put shrimp meat and pork fat on the skin, chop into fine paste with two knives, put in a bowl, add a small amount of scallion-ginger water and mix well, then add egg white, cooking wine, and refined salt, mix well to achieve elasticity, then squeeze into balls the size of bayberries by hand, put in the plate with ham dice, roll to coat evenly with ham dice.

Deep Fry

Heat a wok over high heat, add peanut oil, heat to medium-low, put the ham-coated shrimp balls one by one into the oil, stir constantly with a spatula, fry until the bayberry-sized shrimp balls expand and are cooked through, remove with a slotted spoon, drain oil, and serve immediately on a plate.