Chinese
Chinese - Jiangsu Su Cuisine
Crystal Prawn Ball
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g fresh river prawns, peeled
- • 80g pork fat
- • 1 egg white
- • 1 tbsp Shaoxing wine
- • 1 tsp salt
- • 1 tsp sugar
- • 2 tsp cornflour
- • 400ml clear chicken stock
Preparation Steps
1
Phase 1
Pound the prawns and pork fat into a smooth paste.
2
Phase 2
Beat in the egg white, wine, salt, sugar, and cornflour until springy.
3
Phase 3
Roll the paste into translucent white balls.
4
Phase 4
Slide the balls into gently simmering stock and cook for 3 minutes.
5
Phase 5
Ladle the balls with clear stock into a bowl and serve steaming.