Crystal shrimp balls

How to make crystal shrimp balls:

Raw materials for making crystal shrimp balls:

10 prawns, 12.5g monosodium glutamate, a little salt, a little chestnut powder, a little sesame oil, a little pepper.

Steps for making crystal shrimp balls:

1. Remove the head and tail of prawns, then remove the black skin on the surface with a blade. Each prawn is sliced into 3 pieces. Marinate them in alkaline water (50g alkaline water for every 500g prawns). Take them out after two hours and rinse them with cold water for one hour.

2. In a hot oil pan, put the prawns in, fry them a little and then take them out. Then bring them to a boil with clean water and put them in Yichuan to take them out. Add the prawns to the oil pan and pour them out as soon as you push them.

3. Stir the shredded ginger and scallion in a crude oil pan, then pour in the prawns, quickly divide them, add sesame oil, monosodium glutamate, pepper, refined salt and oil to thicken them, then pour in the colander immediately, filter out the chestnut powder and put them on the plate. Serve with oyster sauce and shrimp sauce.

Characteristics of crystal shrimp balls:

The color is snow-white and transparent. It's Crispy to eat. It's the best in summer.

Crystal shrimp balls

Crystal shrimp ball is a famous traditional dish in Guangdong Province, which belongs to Guangdong cuisine. This dish is delicious, seafood River fresh, white transparent color, crisp to eat, the most suitable in summer. Remove the head and tail of prawns, and then remove the black skin with a blade. Each prawn slices into 3 pieces, marinate in alkaline water (50g for every 500g prawn), take out after two hours, then rinse with cold water for one hour. In a hot oil pan, put the prawns in, fry them a little, and then take them out. Then bring them to a boil with clean water, and take them out in Yichuan. Add the prawns to the oil pan and pour them out as soon as you push them. In a crude oil pan, stir fry shredded ginger and scallion, then pour in the prawns, quickly divide them, add sesame oil, monosodium glutamate, pepper, refined salt and oil to thicken them, then pour in the colander immediately, filter out the chestnut powder and put them on the plate. Serve with oyster sauce and shrimp sauce. The color is snow-white and transparent. It's Crispy to eat. It's the best in summer.

Raw materials

Prawns (10), monosodium glutamate (12.5g), refined salt (a little), chestnut powder (a little), sesame oil (a little), pepper (a little).

Production process

1、 Remove the head and tail of prawns, and then remove the black skin with a blade. Each prawn slices into 3 pieces, marinate in alkaline water (50g for every 500g prawn), take out after two hours, then rinse with cold water for one hour.

2、 In a hot oil pan, put the prawns in, fry them a little, and then take them out. Then bring them to a boil with clean water, and take them out in Yichuan. Add the prawns to the oil pan and pour them out as soon as you push them.

3、 In a crude oil pan, stir fry shredded ginger and scallion, then pour in the prawns, quickly divide them, add sesame oil, monosodium glutamate, pepper, refined salt and oil to thicken them, then pour in the colander immediately, filter out the chestnut powder and put them on the plate. Serve with oyster sauce and shrimp sauce. The color is snow-white and transparent. It's Crispy to eat. It's the best in summer.

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