Fu Yong Shrimp Ball (Fu Rong Xia Qiu)

There are many ways to cook the “Fu Rong” of the Shrimp Ball Fu Rong dish in different places. People generally use the traditional cooking methods of Beijing and Jiangsu cuisines, which are well known for being exacting in making this dish look white and tender. The dish resembles a hibiscus coming out of water (Fu Rong out of water) after it is freshly cooked. The colorful ornament is gorgeous, and the taste is delicious.

Ingredients:

a) For step 1-2:

• 600 g (21 oz) shrimp
• 1 tablespoon of cooking wine
• 1 tablespoon of salt
• 100 g (3.5 oz) pork fat
• 1 tablespoon cornstarch
• 1 egg white

b) For step 3-8:

• 1 slice of ham (optional)
• parsley (optional)
• 50 g (1.8 oz) chicken fillet
• 1 tablespoon cornstarch
• 1 cup (200 cc) broth soup
• 2 egg whites
• 1 teaspoon salt
• 1 tablespoon of cooking wine
• pinch of monosodium glutamate
• 2 cups of soup broth (for step 6)

Method:

1. Clean and shelled prawns. Eliminate black veins. Slim. Fine pork fat.
2. Mix and season. Add cornstarch and egg white. Mix well. Set aside.
3. Remove the tendon from the chicken fillet and grind.
4. Add cornstarch diluted with water and soup broth gradually to the chicken.
5. Beat the egg whites. mix with chicken
6. Shape shrimp into balls and drops into boiling soup broth. Cook over medium heat. Remove the dross.
7. Add seasons. Add chicken mixture.
8. Stir gently with a wire whisk. Remove from heat when color turns white.

Time to cook: 50 minutes

Nutritional information:

Each serving provides:
Calories: 119
Protein: 18.5g

That’s all. If you prefer a crispy dish, you can simply fry the shrimp (coated in cornstarch) until golden brown on the outside (and tender on the inside).