Bhrimp meatball recipes
Material:
4 sheets leaf lettuce, cut width
1 tbsp finely sliced spring onion
150 g fresh seaweed
Meatball:
500 g shrimp, peeled the skin and head (set aside for the broth)
4 tablespoons cornflour
1 clove garlic, thinly sliced, fried
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 teaspoon finely sliced scallions
Mayonnaise:
600 ml water
4 cloves sesame oil, for sauteing
1 1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 tablespoon soy sauce
Method:
Meatball: Set aside 12 shrimp tails. Puree remaining shrimp, starch, fried onions, salt and pepper in blender. Combine green onion, round it off, plug a shrimp. Steam until cooked (10 minutes).
Sauce: Boil the skins and heads of shrimp 10 minutes, remove from heat. Filter, to obtain 500 ml of broth. If less, add water to cook. Saute garlic until fragrant, pour the broth. Add salt, pepper and soy sauce. Bring to a boil, remove from heat.
Arrange lettuce and seaweed in a bowl of food, give udang.Tuangi meatball sauce, sprinkle with scallions. Serve hot.
Material:
4 sheets leaf lettuce, cut width
1 tbsp finely sliced spring onion
150 g fresh seaweed
Meatball:
500 g shrimp, peeled the skin and head (set aside for the broth)
4 tablespoons cornflour
1 clove garlic, thinly sliced, fried
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 teaspoon finely sliced scallions
Mayonnaise:
600 ml water
4 cloves sesame oil, for sauteing
1 1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 tablespoon soy sauce
Method:
Meatball: Set aside 12 shrimp tails. Puree remaining shrimp, starch, fried onions, salt and pepper in blender. Combine green onion, round it off, plug a shrimp. Steam until cooked (10 minutes).
Sauce: Boil the skins and heads of shrimp 10 minutes, remove from heat. Filter, to obtain 500 ml of broth. If less, add water to cook. Saute garlic until fragrant, pour the broth. Add salt, pepper and soy sauce. Bring to a boil, remove from heat.
Arrange lettuce and seaweed in a bowl of food, give udang.Tuangi meatball sauce, sprinkle with scallions. Serve hot.
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