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How to make delicious cashew shrimp balls? An easy-to-learn home-style recipe

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Ingredients: fresh greasyback shrimp (white shrimp also works), roasted cashews, one egg (egg white only), one cucumber. Steps: 1. Peel the greasyback shrimp, remove the sand vein, cut open 2/3 of the back (to make it easier to curl into shrimp balls), and coat with a thin layer of starch and egg white. 2. Heat the oil in a wok until it boils, then let it cool to 40-50% hot (boiling removes the raw oil taste; above 40-50% hot, the shrimp balls are easy to overcook). 3. Once all the shrimp balls have curled, take them out. 4. Start a new wok of oil, high heat, add minced ginger and scallion sections, stir-fry until fragrant

Ingredients:

Fresh greasyback shrimp (white shrimp also works), roasted cashews, one egg (egg white only), one cucumber.

Steps:

1. Peel the greasyback shrimp, remove the sand vein, cut open 2/3 of the back (to make it easier to curl into shrimp balls), and coat with a thin layer of starch and egg white.

2. Heat the oil in a wok until it boils, then let it cool to 40-50% hot (boiling removes the raw oil taste; above 40-50% hot, the shrimp balls are easy to overcook).

3. Once all the shrimp balls have curled, take them out.

4. Start a new wok of oil, high heat, add minced ginger and scallion sections, stir-fry until fragrant, add the roasted cashews and cucumber, and finally add the shrimp, sugar and salt, thicken with starch slurry and serve; these last steps must be done quickly.

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