Deep-fried Shrimp Balls

Deep-fried Shrimp Balls

　　Cultural & Historical Background

　　　　1. This is a famous local dish from the Chaoshan region, made primarily with minced shrimp mixed with flour and other ingredients, then deep-fried into an oval shape resembling jujubes. It is similar to fried shrimp balls but uses eight different supplementary ingredients, surpassing ordinary shrimp balls;

　　2. The dish is named for its jujube-like shape. Suitable to eat all year round.

　　Deep-fried Shrimp Balls

　　Ingredients:

　　    400g fish and shrimp meat, 10g cooked lean ham, 50g fatty pork, 15g yellow chives, 75g shelled eggs, 75g peeled water chestnuts, 10g coriander leaves, 100g sweet and sour vegetable mix, 50g dry flour, 5g salt, 5g MSG, 0.5g Sichuan pepper (or Chinese prickly ash) powder, 0.5g pepper powder, 0.5g sesame oil, 1000g cooking oil (with 100g consumed).

　　Preparation Method:

　　    (1) Wash the shrimp meat, drain the moisture, and mince it into shrimp paste. Dice the ham, fatty pork, yellow chives, and water chestnuts into dices. Mix them with salt, MSG, Sichuan pepper powder, egg mixture, and ham. Add dry flour and stir evenly to form the filling.

　　    (2) Heat a wok over medium heat, pour in oil and heat to 40% hot. Remove from the heat, shape the filling into jujube-shaped balls (each about 20g), place them in the oil, then return the wok to the heat. Deep-fry for about 10 minutes until golden brown and cooked. Drain using a strainer. Put sesame oil and pepper powder in the wok, then add the shrimp balls and stir-fry until evenly coated. Plate the balls, and garnish the plate edges with sweet and sour vegetables and coriander leaves. Serve with Chaoshan sweet sauce or orange juice as condiments.

　　Features:

　　    The dish features a harmonious contrast of yellow and green colors, with a deliciously fragrant and refreshing taste.