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Deep Fried Vermicelli Shrimp Ball
Level
Step
- Take out rice vermicelli and crush to shreds.
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Mix the butter with minced garlic and salt, take out plastic wrap, place the butter in the middle, then slowly roll it, after that store in refrigerator at 4°C.
- Prepare shrimp balls. The ratio of shrimp meat paste to cuttlefish meat paste is 2:1. Add salt, white pepper and chicken powder, mix together.
- Chopped scallions, mix well with shrimp balls, then wrap the shrimp balls with plastic wrap to prevent overdry in refrigerator, then wrap a layer of plastic wrap around the pot and put in refrigerator.
- When the butter hardens, take out and cut it into small pieces, dip hands in a little water, roll the shrimp ball into ball shape, add a small piece of butter in the center, and finally dip balls in rice vermicelli crush.
- Heat oil to 200°C, fry the shrimp balls until cooked.
Material
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Ingredients |
Sauce |
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Chewy Dried Rice Stick 250 -280g Shrimp meat paste 380g Cuttlefish meat paste 200g Unsalted butter 100g Minced garlic 35g Green scallions 20g
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Salt 2g Chicken powder ½ teaspoons White pepper powder a pinch
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