Shrimp Balls In Lemon Sauce
Shrimp features prominently in Cantonese cuisine, which is famous for her seafood dishes. Minced shrimp (it's called Bai Hua/百花 in Cantonese cuisine) are often used to fill the mushrooms, bell peppers, tofu, crab shells and ect etc.
Total Steps
3
Ingredients
19
Tools Needed
10
Ingredients
- 200 grams Shrimp, shelled and devined
- 1/3 teaspoons Salt
- 1/4 teaspoons Ginger paste
- Salt and white pepper powder
- 1 teaspoon Sugar
- 1 Egg white
- 2 teaspoons Cornstarch
- 1 teaspoon Sesame oil
- Cornstarch for coating
- Frying oil
- 1 Lemon
- 50 milliliters Stock
- 5 grams White vinegar
- 10 grams Sugar
- 5 grams Sherry, medium-dry
- 1/4 teaspoons Salt
- 1/4 teaspoons Light soya sauce
- 1 teaspoon Cornstarch
- 1 teaspoon Water
Instructions
Step 1
Shell and devein the shrimp. Rub them briefly with salt, then rinse and pat dry with kitchen paper. Finely chop the shrimp and place in a bowl with ginger paste, salt, pepper, sugar, and egg white. Stir in one direction until the mixture is blended, smooth, and elastic.
Step 2
Shape the shrimp mixture into 8 balls and lightly coat them with cornstarch. Squeeze half a lemon for juice, and slice the remaining half lemon to decorate a serving plate. In a small bowl, mix all ingredients for the sauce.
Step 3
Heat frying oil in a pan on high heat until very hot. Carefully lower the shrimp balls into the pan and fry until lightly golden. Remove and drain on kitchen paper. Leave a small amount of oil in the pan, then add the prepared sauce. Cook until the sauce thickens. Return the shrimp balls to the pan and coat them evenly with the sauce. Transfer to a serving dish and garnish as desired.