
Servings |
Servings 人份
|
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:
|
![]() |
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。
Share this Recipe