Crab Roe and Shrimp Balls with Juicy Broth

Crab Roe and Shrimp Balls with Juicy Broth

　　Crab Roe and Shrimp Balls with Juicy Broth

　　Ingredients: shrimp, crab roe, stale bread.

　　Seasonings: refined oil, salt, chicken essence, cornstarch, pork skin jelly.

　　Preparation: Wash the shrimp, drain well, and wrap in a dry cloth. Mash the shrimp into a paste, then mix in salt, chicken essence, and cornstarch, stirring until elastic. Stir-fry the crab roe in hot oil, add salt, chicken essence, and pork skin jelly, simmer for 2 minutes, then remove from heat and place in a flat container. Let cool and refrigerate until solid. Once frozen, cut into 1 cm cubes.

　　Set aside. Cut the stale bread into 2 mm cubes and set aside. Take 50 grams of shrimp paste, wrap the crab roe cubes inside, roll in the bread cubes, and deep-fry in warm oil until golden brown. Remove and arrange on a plate.

　　Features: Building on traditional techniques, this dish uses premium ingredients for a richer flavor and fresher taste. It bursts with juicy broth, features a crispy crust, bouncy texture, and is refreshingly delicious.