Tomato Shrimp Balls are sweet and sour and appetizing, especially the shrimp balls are so crunchy and crunchy in your mouth. Tomato Shrimp Balls is an authentic Lu-style dessert recipe. Tomato Shrimp Balls is a delightful side dish with great care and attention to matching flavors and textures.

Tomato salsa (30ml), salt (5g), sugar (10g), white pepper (5g), dry starch (30g), cooking wine (15ml), Knife Mark Pure Canola Oil (300ml)

Remove the shells and the head of the medium sea shrimp, but leave the tail to take out the sandy line.　　Slice the shrimp open with a knife from the back, don't cut it off, keep the abdomen connected, curl the tail forward and pass it through the middle of the abdomen to make a shrimp ball.

Place the shrimp balls in a bowl and marinate with salt, cooking wine and white pepper for 15 minutes.

Dip the marinated shrimp balls in cornstarch and deep-fry in a frying pan until golden brown, then drain off the oil.

Heat the oil in a frying pan over medium heat, add the green onion and ginger, then remove the green onion and ginger, pour in the tomato salsa, salt, sugar, and 2 tablespoons of water and stir-fry well.

Finally, put the fried shrimp balls into the sauce and stir-fry until the shrimp balls are all coated with the sauce.