Shrimp Balls In Lemon Sauce
Ingredients
Shrimp Mixture:
200 grams Shrimp, shelled and devined
teaspoon Salt
1/4 teaspoon Ginger paste
Salt and white pepper powder
1 teaspoon Sugar
2 teaspoons Cornstarch
1 teaspoon Sesame oil
Cornstarch for coating
Frying oil
Sauce:
1 Lemon
5 grams White vinegar
10 grams Sugar
5 grams Sherry, medium-dry
1/4 teaspoon Salt
1/4 teaspoon Light soya sauce
1 teaspoon Cornstarch
1 teaspoon Water
Preparation
1
Remove the shell of the shrimps. Devine and rub them briefly with salt. Rinse and pat the shrimps dry with the kitchen paper. Finely chop the shrimps. Place them in a bowl together with ginger paste, salt and pepper, sugar and egg white. Stir in one direction until the mixture is blended, smooth and elastic.
2
3
Heat some oil in a pan on high heat until very hot. Carefully lower the shrimp balls into the pan and fry until they are lightly golden. Remove and drain with kitchen paper. Leave a bit of oil in the pan and add in prepared sauce. Cook until the mixture thickens, return the shrimp balls to the pan. Once the shrimp balls are evenly coated with the sauce, transfer them to a serving dish. Garnish as desired.
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About
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.
Yield:
8.0 balls
Added:
Wednesday, December 2, 2009 - 12:25am
