Main Ingredients

Pork Stuffing

250g

Supplementary Ingredients

Prawns

Amount

Breadcrumbs

Amount

Soy Sauce

Amount

Powdered White Pepper

Amount

Maintaining Wine

Eggs

Amount

White Sugar

Moderate

Egg

Moderate

Sugar

Moderate

Scented oil

Moderate

Steps

1. Strip the heads and shells of the prawns ahead of time, leaving the tails and the last section of shells behind, and marinade them in cooking wine.

2. Mince the pork with a knife until it is sticky.

3. Add salt.

Add white pepper and sugar.

Add Hua Diao wine.

Add soy sauce, sesame oil and egg white.

4. Add green onion and ginger water, and whisk in one direction.

5. Take a piece of minced meat and wrap the prawns, leaving out the tails.

6. Form it into a spindle shape.

7. Coat the prawn balls in the egg wash first.

8. Place in breadcrumbs to coat the breadcrumbs. (If you like a crispy crust, you can wrap it twice in a row, which I did)

9. Heat the pan, pour oil, oil to 70% heat, change the heat to medium, put the shrimp balls in, and fry them until golden brown.

10. Fish out and control the oil.

Tips

1, pork mince is best hand chopped, more sticky.

2, shrimp processing, in advance with cooking wine marinade, can be deodorized.

3, breadcrumbs there, if you like crispy skin, you can wrap twice, the skin will be one more layer, thicker, more crispy.

4, the oil temperature should not be too high, medium-low heat frying, to prevent the oil temperature is too high, the skin will soon be fried paste, and the inside is not cooked.