Shrimp jujube is made by beating shrimp until it is gummed, adding egg white, mixing chopped horseshoe and fat meat, extruding meatballs, frying in oil pan until it floats into shrimp jujube, draining oil, fresh, fragrant and refreshing.

The shapes of shrimp and jujube in Chaoshan are different, and Chaoyang is mostly spherical, which is the same size as ordinary beef balls. In some places, it is a jujube shape with thin ends and big middle; Then there is a square block, which is more common in restaurants, and it is wrapped in a layer of rotten skin, which gives it a "crisp" taste.

The key to shrimp jujube lies in shrimp, which is the same as the ribs in bitter gourd ribs soup. The shrimp is fresh, measured and naturally sweet, and with the right amount of ingredients, it is perfect. I remember eating inferior shrimp dates, fresh out of the pot, but full of lard horseshoe flavor, very disgusting.

The process of making shrimp and jujube is complicated and tedious. Nowadays, life is busy, and few people can make it by themselves. Most of them buy it at the market.