Almond Covered Shrimp Pasta
Ingredients: Peeled and deveined shrimp, Boneless and skinless chicken leg meat, Garlic, Ginger, White part of scallion · 60 min cook time · 300kcal · ~₩24,850
Ingredients
500g Peeled and deveined shrimp, 200g Boneless and skinless chicken leg meat, 1clove Garlic, 2slices Ginger, 1piece White part of scallion, 2tbsp Fish sauce, 1tbsp Chinese cooking wine (Shaoxing wine), 1개 Egg white, 3tbsp Starch (sweet potato starch), 1꼬집 White pepper, 1꼬집 Onion powder, 1tsp Sugar, 0.5tsp Salt, 1drizzle Sesame oil, 2tbsp Minced carrot, 1.5cup Sliced almond, 500ml Peanut oil
Instructions
1. Peel and devein shrimp. Use paper towels to absorb excess moisture.
2. Smash shrimp one by one with a heavy-duty cleaver or meat tenderizer, then finely chop the shrimp meat.
3. Place chopped shrimp into a big mixing bowl.
4. Finely chop boneless and skinless chicken leg meat and add to the mixing bowl with shrimp.
5. Roughly chop 1 clove of garlic, 2 slices of ginger, and the white part of a scallion. Use scissors to cut them smaller.
6. Add 2 tablespoons of fish sauce and 1 tablespoon of Chinese cooking wine (Shaoxing wine) to the aromatics.
7. Blend the aromatics, fish sauce, and cooking wine into a puree. Use a sieve to remove solid parts.
8. Crack in 1 egg white.
9. Add 3 tablespoons of starch (sweet potato starch), a few twists of white pepper (fine setting), a few shakes of onion powder, 1 teaspoon of sugar, 1/2 teaspoon of salt, and a big drizzle of sesame oil.
10. Mix everything well with your hands. Stir in one direction for 5 minutes. Then, grab the paste and throw it back to the bowl with force, repeating for another 5 minutes.
11. Add minced carrot to the mixture and combine.
12. Prepare a bowl of water for dipping a spoon and a tray to collect the finished shrimp balls.
13. Grab a handful of shrimp chicken mixture, gently squeeze to form a ball, and use a wet spoon to scoop it out.
14. Place the shrimp ball into a bowl of sliced almonds. Use your right hand to pick up almond slices and coat the ball's surface, lightly pressing the almonds to stick better.
15. Continue forming and coating shrimp balls until all the mixture is used. This amount makes 20-25 balls. Let them sit for 15 minutes.
16. While waiting, heat peanut oil to 350 degrees Fahrenheit (175°C).
17. Turn the heat to medium-low. Carefully place shrimp balls into the oil. Do not touch them immediately; wait for at least 15 seconds.
18. Gently stir the shrimp balls around to ensure even coloring. Fry for about 7-8 minutes until the almonds are golden.
19. Remove the fried shrimp balls and place them on paper towels or in a basket to drain excess grease.
20. Serve in small baking cups. Optionally, serve with hoisin sauce or chili oil.
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