Shrimp Meatballs
Ingredients: frozen shrimp, leek, frozen ginger, soy sauce, cooking wine · 30 min cook time · 340kcal · ₩14,500
Ingredients
300g frozen shrimp, 30g leek, 10g frozen ginger, 1tbsp soy sauce, 1tbsp cooking wine, 1pinch pepper, 1tsp oyster sauce, 1piece egg white, 2tbsp potato starch, 2pieces bok choy, 5cloves garlic, 2tbsp cooking oil, 1tbsp vinegar, 1tbsp sugar, 1tbsp Shaoxing wine, 2tbsp water, 1tsp chili oil
Instructions
1. Hold the shrimp tail tightly and pull the meat to separate. Completely squash and mince the shrimp to create a nice fishcake-like texture.
2. Mince the leek and add it to the minced shrimp along with frozen ginger, soy sauce, cooking wine, a bit of pepper, oyster sauce, egg white, and potato starch. Mix everything thoroughly.
3. Bring water to a boil, shape the shrimp mixture into balls, and drop them into the boiling water to parboil.
4. Thinly slice the garlic. Once the meatballs are cooked, remove them from the water.
5. Poach bok choy in the same boiling water for 30 to 40 seconds, then remove.
6. Add garlic and cooking oil to a pan, stir-fry on low heat until golden brown to make garlic flakes and garlic-infused oil. Set the garlic flakes aside to crisp up.
7. Make the sweet and sour sauce by mixing soy sauce, cooking wine (or Shaoxing wine), vinegar, sugar, and a bit of water in a 1:1:1:1 ratio with water added to adjust salinity.
8. Arrange bok choy around the dish, place the shrimp meatballs inside, pour the sauce over, and finish by sprinkling chili oil and garlic flakes.
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