Try this Basic Braised Shrimp Balls recipe, or contribute your own.
Suggest a better description1. Shell and devein shrimp; mince or grind with pork. Then blend in sherry, soy sauce, sugar and salt. 2. Blend cornstarch and cold water to a paste. Add to shrimp mixture, mixing well. Form into walnut size balls; then flatten each slightly. 3. Heat oil. Brown shrimp balls lightly on all sides. 4. Add remaining water and cook, covered, over medium heat, turning several times, until done (6 to 8 minutes). NOTE: The pork used should have some fat. VARIATIONS: 1. For the oil, substitute lard. 2. With Chinese cabbage: In step 4, place 1 pound Chinese cabbage stems, cut in 1-inch sections, at the bottom of the pan with the shrimp balls on top. Add 1/2 cup water and 1/2 teaspoon salt; then simmer, covered, 15 to 20 minutes. 3. With cucumbers: In step 4, place 2 medium cucumbers, peeled and cut in 1-inch slices, at the bottom of the pan with the shrimp balls on top. Add 1/2 cup water and 1 tablespoon soy sauce; then simmer, covered, 10 minutes. 4. With lily buds: In step 4, place 1/2 cup lily buds (soaked) at the bottom of the pan with the shrimp balls on top. Add 1 cup water and 2 teaspoons soy sauce; then simmer, covered, 20 minutes. 5. With mushrooms: In step 4, add to the shrimp balls 1/2 cup water and simmer, covered, 10 minutes. Then add 1/2 pound fresh mushrooms, sliced; and simmer, covered, 3 to 4 minutcs more. 6. With spinach: In step 4, add to the shrimp balls 1/2 cup water and simmer, covered, 10 minutes. Then add 1 pound whole leaf spinach and 1/2 teaspoon salt; and simmer, covered, 3 minutes more. From
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 8 | ||
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Calories: 183 | ||
Calories from Fat: 117 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 94.6mg | 29 % | |
Sodium 185.5mg | 6 % | |
Potassium 126mg | 3 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.9g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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