Creative vegetable purse ingots shrimp balls

Wrapping baby shrimp in a small purse (wonton skin), isn't it chubby and cute? This dish is very suitable for banquets, show-offs, and Chinese New Year's Eve dinners! If you have any questions about gastronomy, you can 18838096591 the food experts around you, with solid theoretical and practical skills, and answer your questions free of charge and purposelessly. If you think this recipe is still helpful and has highlights, please help hand in an assignment, after uploading the work, stay for a second, give a review "Great", keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

Shrimp 500 g

Salt 5 g

Egg 1

Bran 40 g

Cornstarch 20 g

Blackpepper 2 g

Wontonwrapper 20 sheets

Fryingoil 500 g

Honeymustard 50 g

Cookedblacksesame 10 g

Cooking Instructions

500 grams of fresh Jiwei shrimp
Cut off the head and tail
Peel off the shell
The machine is broken
Add 5 g salt, 1 egg, 40 g breadcrumbs, 20 g cornstarch, 2 g ground black pepper
According to the water content of your own shrimp, if you feel that it is too thin to form a ball, you can add 10-20 grams of breadcrumbs appropriately
Stir in one direction (more elastic taste)
Take 20 wonton wrappers
The oil temperature is 6 degrees hot, 170 degrees, the surface is rippling, put the wonton skin into the colander used to eat hot pot, and press it with an egg on it to avoid floating, put it in the oil pan and fry, after setting, you can gently poke it with chopsticks to make it fall off, so as to continue to fry the next one
Fry until golden brown and crispy, remove the oil, and fry the wonton wrappers in turn
Fry shrimp balls below. Use your right hand or a colander to squeeze the shrimp paste into a round ball of equal size
Put it into the oil pan with a temperature of 6 percent in turn
Fry for about 5 minutes, the shrimp balls are golden and floating, remove the oil
Place the shrimp balls in a large, wide-mouthed, dry basin
Squeeze 50g of honey mustard, or salad dressing
Shake the pot vigorously so that the sauce evenly coats the shrimp balls
The shrimp balls are placed one by one into the fried wonton wrappers
Garnish with some cooked black sesame seeds on top
Completed
Pretty and good