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–+ servings
5 from 6 votes

Spicy Prawn Balls in Sweet and Sour Sauce À La Hong Kong

Prep Time30 minutes
Cook Time15 minutes
Rest Time1 hour
Total Time1 hour 45 minutes
Servings: 2 people

Ingredients

For the shrimp balls:

  • 200 g Minced chicken, from the breast, fresh or frozen
  • 250 g Shrimp, peeled, head and tail, raw, frozen
  • 2 Eggs, size S
  • 4 g Chicken broth, Kraft bouillon
  • 30 g Carrot
  • 2 tbsp Celery leaves, fresh or frozen, finely chopped
  • 2 tsp Aji-No-Moto, (high-purity glutamate, optional)
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Tapioca flour
  • 1 tbsp Sago flour
  • 1 tbsp Baking powder

For the sauce:

  • 100 g Cooking water, (see preparation)
  • 1 tbsp Springroll Sauce, China
  • 1 tbsp Fish sauce, light
  • 1 tbsp White sugar
  • 1 tbsp Lemon juice
  • 1 tbsp Rice wine vinegar, clear, mild
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)
  • 1 tbsp Sesame oil, light

The deposits:

  • 0,25 little one Broccoli
  • 0,25 smaller Cauliflower
  • 40 g Carrot
  • 1 Hot peppers, red, long, mild
  • 10 g Orange peel cubes
  • 2 small Garlic cloves, fresh, (optional)

Also:

  • 7 tbsp Sunflower oil
  • 20 g Chicken broth or salt
  • 1 liter Water

Instructions

Note:

  • For this dish you need 8 shrimp balls, freeze the rest or use as a snack.
  • Work the prawns with a chopping knife or cleaver until a creamy paste is formed. Do not use a meat grinder for this! Put the paste and the minced chicken in a larger bowl. Beat an egg and separate the egg white and yolk. Whisk the egg yolks with the chicken stock and add to the shrimp paste. Open the 2nd egg and whisk with the egg white from the 1st egg. Fry the scrambled eggs in a pan with 2 tbsp sunflower oil and a pinch of salt. Let cool, chop the pieces into small pieces.
  • Wash and peel the carrots, cut off both ends and cut into short silk threads from below with a julienne slicer. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use two tablespoons of it immediately and freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
  • Add all remaining ingredients for the balls with 3 tbsp sunflower oil to the bowl and mix until homogeneous. Cover and let the mixture mature for 1 hour in the refrigerator.
  • For the garnish of a small broccoli and a small cauliflower, cut off approx. 8 small florets each, wash and cut the stems crosswise into thin slices. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Cut the orange peel into very small cubes. Cap the garlic cloves at both ends, peel and cut in half lengthways and crossways.
  • Bring 1 liters of water to a boil in a 2 liter saucepan. Dissolve 20 g chicken stock, concentrated bouillon or salt in it. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. Use a slotted spoon to remove the balls that have floated and risen for about 5 minutes. Halve 8 larger balls and use them for this dish. Freeze the rest or use it in a soup.
  • Mix the ingredients for the sauce and keep them ready.
  • Heat 2 tablespoons of the sunflower oil in a wok, add the deposits together with the halved balls and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Place in the serving bowls and serve warm with white, cooked rice.

Annotation:

  • Good Chinese restaurants have at least 5 - 6 Cap Cay sauces with the shrimp balls. I'll publish some of them in the next few recipes.