Baked Shrimp Balls with Egg Yolk

Overview

Salted egg yolk is rich in nutrients, including lecithin, unsaturated fatty acids, amino acids and other important nutrients for human life. Use the leftover salted egg yolk from the Mid-Autumn Festival egg yolk crisps and combine it with shrimp meat. It tastes salty and fresh, crispy on the outside and tender on the inside. It has a rich texture and is delicious.

Tags

• hot dishes
• home cooking
• children
• afternoon tea
• summer recipes
• chopped green onion
• cooking wine
• cornstarch
• light soy sauce
• salted egg yolk
• sugar
• salt
• shrimp
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Wash and peel the shrimps

   

2. 2 Open the back and remove the yarn, mix it with a little salt, cooking wine, light soy sauce, sugar, and white pepper, and marinate for a while

   

3. 3 Pour off the excess water from the marinated shrimps and mix well with starch

   

4. 4 Heat the oil to 50% heat, about 150°. Pour in the shrimp and fry until medium done

   

5. 5 Remove and drain the remaining oil, set aside

   

6. 6 Crush the salted egg yolk with the back of a knife and chop the green onions. The salted egg yolk can be vacuum-packed raw or cooked

   

7. 7 Heat oil in a pan, sauté chopped green onion, add salted egg yolk and stir-fry briefly

   

8. 8 Pour in the shrimp, stir-fry quickly until coated with egg yolk, and serve