Fried Shrimp Balls With Lily and Asparagus
Lily and asparagus offer vegetable fresh smell, while shrimp offer tender and seafood taste. A wonderful combination of seafood and vegetables. In this recipe, we blanch each ingredient separately. Then mix them together through stir-frying. This process enables all ingredients are fresh and have an original taste.
1. In step 7, cook until 1/3 soup left. It makes food juicy and enhances the favor. Use high heat to simmer to prevent overcooking.
2. Do not add too much salt
. This dish should be light and fresh. You can season with chicken powder to prevent salty.
Peel, wash asparagus and cut into small strips. Remove pedicle of the lily, wash, and cut into pieces.
Add water to a pot and bring to the boil. Blanch asparagus and lily until slightly cooked. Remove from heat and drain.
Remove pedicle and seed of the green and red peppers. Wash and cut into pieces. Stir-fry with a little until slightly cooked. Remove and drain oil.
Wash the shrimps, remove the sand vein. Make a cut at the middle of the tail. Add cooking wine, salt, and starch and mix well. Blanch until slightly cooked. Drain.
Preheat the pot and add oil. Fry chopped green onion until fragrant.
Add the chopped green pepper, red pepper and shrimp to stir-fry until cooked.
Season with salt, chicken powder, and sugar. Mix starch and water in another bowl. Pour into the starch mixture. Cook until soup noticeably reduced.
Sprinkle with sesame oil and mix well. Serve.