Ingredients
-
100g dumpling skin
-
250g shrimp
-
50g pork
-
3g salt
-
5g chicken powder
-
8g sugar
-
20g starch
-
50g lard
-
3g sesame oil
Directions
Tips
1. After adding salt, the shrimp meat will become sticky. The amount of salt should be about 1% of the weight of shrimp meat.
2. Make sure the oil is hot before frying the shrimp balls. It makes sure shrimp ball is tender and dumpling skin is crispy without overcooked or burnt.
Steps
|
1
Done
5 minutes
|
Mince shrimp meat into a paste. |
|
2
Done
5 minutes
|
Add salt and stir until the meat becomes tender and sticky. |
|
3
Done
5 minutes
|
Add chicken powder, sugar, and starch. Mix well. |
|
4
Done
5 minutes
|
Add minced pork and lard. Mix well to make a pork and shrimp paste mixture. |
|
5
Done
5 minutes
|
Roll the meat paste into small balls. |
|
6
Done
5 minutes
|
Cut dumpling skin into strips. |
|
7
Done
5 minutes
|
Coat shrimp ball with dumpling skin strips. |
|
8
Done
10 minutes
|
Add oil into a fry pot. Preheat the oil to 150℃. Fry shrimp dumpling until cooked. |
