Shrimp balls

Shrimp balls have a history of more than 100 years. The original name is "Shrimp with Eggs", which is one of the housekeeping dishes of Yatang Hotel in Shaoxing. After being improved by the chef, it was renamed "Shao Shrimp Ball". The key to making this dish lies in mastering the cooking temperature. After the egg paste is fried, it forms shredded eggs as thin as hemp fiber, which is wrapped in shrimp. The color is golden and oily, and the texture is fragrant and crisp. It is delicious when dipped in chopped green onion and sweet noodle sauce. Shrimp balls are cooked by the method of "beating eggs with shrimp meat". When frying, while paddling the oil, the eggs and shrimp paste are slowly poured from a height. At this time, it is crucial to master the heat.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)