Shrimp Balls In Lemon Sauce
By: Angie's Recipes
Published: Wednesday, December 2, 2009 - 12:25am

Ingredients




Shrimp Mixture:

200 grams Shrimp, shelled and devined
 teaspoon Salt
1/4 teaspoon 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

Sauce:

1 Lemon
50 ml Stock
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 Shape the shrimp paste into 8 balls and lightly coat with cornstarch. Squeeze half lemon into juice, and decorate the edge of a serving plate with the remaining half lemon slices. Mix all the ingredients for the sauce in a small bowl. 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.

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.