Step 1
Two and a half pounds of prawns, about 600g of shrimp, pinch the head to remove the shells and extract the shrimp threads
Step 2
Shrimp clean and standby
Step 3
Pat the shrimp with the back of the knife to flatten the shrimp, this step should not be omitted, do not start to chop
Step 4
With a meat hammer is more convenient
Step 5
Hammered shrimp
Step 6
Start chopping
Step 7
Three or four back and forth is about the same, don't be too crumbly, too crumbly no taste
Step 8
Finished product, put in a bowl for spare
Step 9
Select pork, shave off the lean meat and leave the fat portion
Step 10
Cut small and then lightly chopped, finished
Step 11
Leave only the white part of the green onion
Step 12
Grinded, the above chopping preparation work is completed
Step 13
Shrimp paste into a large pot, two teaspoons of salt, a little bit of chicken broth and pepper, three times as much as you like.
Shrimp paste into a large bowl, two teaspoons of salt, a little bit of chicken broth and pepper, three egg whites (I use a small size of the earth eggs, ordinary eggs with two)
Step 14
The above ingredients pinch well to do a simple mix, about 20 turns, fusion of one plus cornstarch
Step 15
Added to the cornstarch after the drying, white, continue to stir, stirring, stirring until sticky and sticky hands
Steps 16
Put in the pork fat, and shrimp paste to blend together
Step 17
Adding starch again according to the consistency
Step 18
After putting in the pork and starch, the resistance will increase, and you need to put out more strength to stir, about thirty rounds, until you can't stir it anymore, and then you can start to wrestle with the meat filling, and swing it up and wrestle with the stuffing, about repeatedly. Step 19
Mix the green onions in, pinch well, and again wrestle fifty times
Step 20
The oil temperature to 100 degrees, turn on the smallest fire, begin to pinch the shrimp balls, if the hands are sticky, you can smear oil on the hands, go down to the frying pan one by one
Step 21
After the heat, the shrimp balls will slowly float up, do not rush! continue to fry over low heat, do not fire, fire will be old, and the onion will be black, fried about five minutes, open half a minute of fire on a color, shrimp balls can be out of the pot