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Servings 人份
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Ingredients
Main Ingredients 主料:
- 8 oz / 225g shrimp 虾仁 shelled, deveined 去壳去肠
- 2 tbsp / 15g coarsely chopped California pistachios 加州开心果碎
- cooking oil 食用油 for deep-frying 用来煎炸
Shrimp seasonings 给虾入味的佐料:
- 1 egg white 蛋清
- 1 tsp / 1g grated ginger 姜末
- 3/4 tsp / 5g garlic or onion salt 大蒜或洋葱盐
- 2 tsp / 5g cornstarch 玉米淀粉
Coating Mix 裹粉:
- 1/2 cup / 40g Japanese-style breadcrumbs 日式面包糠 "Panko" 牌子
- 2/3 cup / 70g crushed California pistachios 加州开心果碎
- 2 tbsp / 20g white sesame seeds 白芝麻
Dipping Sauce 蘸酱:
- 3/4 cup / 200g Thai sweet chili sauce 泰式甜辣酱
- 1 tsp / 5g fish sauce 鱼露
- 1 tsp / 5g lime juice 酸橙汁
- Lime zest 青柠皮屑 from 1/2 lime 取自半个青柠
Ingredients
Main Ingredients 主料:
Shrimp seasonings 给虾入味的佐料:
Coating Mix 裹粉:
Dipping Sauce 蘸酱:
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Instructions
- In a medium bowl, combine all sauce ingredients. Set aside. 在一个中号碗中，将所有酱料混合。搁置备用。
- In a food processor, process shrimp and seasoning ingredients until just finely chopped. Place in a bowl and add chopped pistachios. 用食物料理机将虾和调味料加工成细腻的虾蓉。把虾蓉放在一个碗中，加入开心果碎。
- In a medium bowl, combine coating ingredients. 在一个中号碗中，混合裹粉材料。
- Form shrimp mousse into small balls (about 1-1/4-inch / 3 cm diameter). Evenly coat with coating mix. Deep-fry in hot oil over medium heat, turning occasionally. When shrimp balls begin to float, continue to cook for 1-1/2 minutes. Turn occasionally to brown evenly. Lift deep-frying basket out and drain shrimp balls on paper towels. 将虾蓉揉成小球（直径约1-1/4英寸/3厘米）。均匀地裹上裹粉，用中火加热的油中炸，时而翻转。当虾球开始浮起时，继续炸1-1/2分钟，不时翻动以均匀上色。取出炸篮，将虾球在纸巾上沥干多余油分。
- Serve shrimp balls with dipping sauce on the side. 在一侧配上蘸酱，即可享用虾球。
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.