Shrimp balls with sesame seeds

Method of sesame shrimp balls:

Raw materials for making sesame shrimp balls:

200g shrimp, 10g sesame (baked), 25g starch, 5g cooking wine, 1 egg, 2G refined salt, 3G chili sauce, 2G monosodium glutamate, 500g peanut oil (50g consumption).

Processing steps of sesame shrimp balls:

1. Soak the shrimps, rinse them, chop them into mud, put them into a porcelain bowl, add cooking wine, monosodium glutamate, sesame, starch, egg white, salt, stir them into shrimp paste, and squeeze them into shrimp balls by hand.

2. Heat the wok and add peanut oil. When it's 40% hot, cut off the fire. Put the shrimp balls one by one. When all the shrimp balls are in the pot, light the fire. Stir the shrimp balls with a colander. When the shrimp balls are deep fried until golden, remove them with a colander to control the oil.

3. When eating, put the sesame shrimp ball into the plate and dip it with a small saucer of pickles.

The characteristics of sesame shrimp balls are as follows

Oil run fragrance, pine outside and tender inside, taste fresh and refreshing.

Shrimp balls with sesame seeds

1. Soak the shrimps, rinse them, chop them into mud, put them into a porcelain bowl, add cooking wine, monosodium glutamate, sesame, starch, egg white, salt, stir them into shrimp paste, squeeze them into shrimp balls by hand. 2. Heat them in a frying pan and add peanut oil. When it's 40% hot, cut off the fire and put the shrimp balls one by one. When all the shrimp balls are put into the pot, light the fire and stir the shrimp balls with a colander. When the shrimp balls are deep fried until they are golden, use the colander to take them out and control the oil. 3. When eating, put the sesame shrimp balls into the plate and bring the saucer with you.

Introduction to menu

Sesame shrimp balls

[cuisine] South Korea [Characteristics] oil and fragrance, pine outside and tender inside, fresh and refreshing

[raw materials]

200g shrimp, 10g sesame (baked), 25g starch, 5g cooking wine, 1 egg, 2G refined salt, 3G chili sauce, 2G monosodium glutamate, 500g peanut oil (50g actual consumption)

remarks

1. Lettuce on the bottom of the plate can make the shrimp look good in color, fragrance and taste.

2. Prawns can also be used for the main course.

3. The oil content of this dish is high, so it is not suitable for people who want to lose weight.

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