Crystal Prawn Balls Recipe and Cooking Techniques

Cooking category: Stir-fry | Cuisine: Cantonese

Ingredient category: Shrimp and crab | Taste: Salty and fresh

Appearance, aroma and flavor: Snow-white and translucent, crisp to the bite, best in summer

Main ingredient: Prawns (10)

Secondary ingredients: MSG (12.5 g), refined salt (a pinch), water chestnut flour (a pinch), sesame oil (a pinch), pepper (a pinch)

Preparation:

1) Shell the prawns and remove the heads and tails, then use a knife to shave off the dark membrane on the surface. Slice each prawn into 3 pieces and soak in alkaline water (for every 500 g of prawns, use 50 g of alkaline water). After two hours, take them out and rinse under cold water for one hour;

2) Separately, heat a wok of raw oil over high heat, add the prawns, give them a quick flash-fry and remove. Then bring clean water to a boil, blanch the prawns briefly and remove. Heat another wok of oil over high heat, add the prawns, give one stir and pour them out;

3) Using the original oil wok, add shredded ginger and shredded scallion and stir-fry briefly, then immediately pour in the prawns and quickly separate them. At the same time, add sesame oil, MSG, pepper, refined salt and oil to thicken the sauce. Immediately pour into a slotted ladle, strain off the water chestnut flour and plate. Serve with one small dish each of oyster sauce and shrimp paste.