Shrimp Balls Seaweed Tofu Soup 🍤 蝦滑紫菜豆腐湯 [My Lovely Recipes]

With a few cooking skills, you can easily make delicious and chewy shrimp balls. It is more saving time if we smash the shrimps and squeeze out the paste of shrimps at first. And we kept 3 whole shrimps for later, just to makes it more texture and increase the richness of the taste. Remember to use the back of the knife to mince the shrimps, because we actually don't want the shrimps to be cut, we just want it to be mashed. The knife will affect the taste of the shrimp and it will not be firm up during the subsequent mixing process and will lack elasticity.

After minced the shrimp, add egg whites, corn starch and pepper, remember to beat the shrimp paste in one direction only to help the shrimp paste firm up quickly. Add rice wine that soaked with ginger and scallions in portions during the beating process to allow the shrimp paste to fully absorb and makes it less fishy. After stirring until the shrimp paste is firm, you can scoop up a spoon and put it in the water. If it floats, which means you have successfully made the shrimp paste. Turn to low heat after the water boiling, because the boiling water will easily make the shrimp balls break.


🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/2YcO4im

🔪 Preparation Time: 20 Minutes
🍲 Cooking Time: 10 Minutes
🍽️ Serve: 2 people


🌱 INGREDIENTS
200g Shrimps
1 tbsp Corn Starch
1 tsp Salt
1 Egg
0.25 piece Seaweed
1 piece Tofu
3 slices Ginger
1 Spring Onion
3 cloves Garlic
1 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 tbsp Rice Wine
1 tbsp Vegetable Oil
1 liter Water

🥢 Dipping Sauce
1 Bird's Eye Chili
1 clove Garlic
1 Calamansi
1 tbsp Soy Sauce


👩‍🍳INSTRUCTIONS:
1. Put two slices of ginger and some spring onion in a bowl and soak them with 2 tablespoons of rice wine.
2. Dice tofu and set aside for later use.
3. Minced garlic, use a portion to fried into garlic oil and set aside.
4. Another portion used as a dipping sauce, mix the minced garlic, bird's eye chili, Calamansi juice and pour soy sauce.
5. Devein the shrimps after shelling and absorb the excess water on shrimps with kitchen towels.
6. Put the shrimps on the cutting board and use the knife to squash out the shrimp paste.
7. Add salt into shrimp paste and minced with the back of the knife.
8. After minced the shrimps, add half egg white, corn starch and some pepper, stir the mixture until it forms a sticky paste. Add the rice wine in portion during the stirring process.
9. Scoop a tablespoon of shrimp paste and put it into the water for a test, if it floating on the water means that the shrimp paste shown successful.
10. After the water has boiled, turn it into low heat. Scoop the shrimp paste into a ball shape with a spoon or with hand, cook the shrimp balls with low temperature.
11. Pour the tofu into the soup and add oyster sauce, soy sauce and then seaweed.
12. Beat the rest of the egg liquid then pour it into the soup. Bring to boil and turn off the heat, sprinkle some green onions and garlic oil, then enjoy it!

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掌握好幾個料理技巧就可以輕易做好Q彈可口的蝦滑啦。把去好殼和腸泥的蝦子拍或壓出蝦子的膠質也方便接下來的操作。我們保留3只蝦子沒壓扁，主要是為了增添口感的豐富性。在剁蝦子的時候記得必須用刀背，因為用切的會影響蝦滑口感和後續攪拌過程中不易上勁也會缺乏彈性。剁好蝦滑後，加入蛋白和玉米粉後記得只能往一個方向攪打蝦滑，這樣可以幫助蝦滑快速的起膠。在攪拌的過程中分次加入浸泡薑蔥的米酒讓蝦滑可以充分吸收和去腥味兒。攪打到蝦滑起膠後，你會發現它比原先的發了些許，而且攪打起來會比較吃力。這時候可以試試舀一勺放進水中，如果蝦滑能浮起來就代表成功了。煮蝦滑的開水可以煮滾後關上小火，因為大火會很容易把蝦滑煮散或裂開。


🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/2XH5c0E


🔪 準備時間 ：20分鐘
🍲 烹飪時間 ：10分鐘
🍽️ 份量 ：2人份


🌱 食材
200克 鮮蝦
15克 玉米粉
1茶匙 鹽
1粒 雞蛋
0.25片 紫菜
1片 豆腐
3片 薑
1根 蔥
3瓣 蒜頭
1湯匙 食油
1湯匙 醬油
1湯匙 蠔油
2湯匙 米酒
1公升 清水

🥢 沾醬
1根 小辣椒
1瓣 蒜頭
1粒 酸柑
1湯匙 醬油

👩‍🍳做法
1. 將兩片薑和少許蔥段放入碗中，舀兩湯匙米酒浸泡。
2. 豆腐切丁備用。
3. 蒜頭切末，一部分炸成蒜頭油備用。
4. 另一部分蒜末拿來做沾醬，將蒜末、辣椒、酸柑汁和醬油混合後就成沾醬了。
5. 蝦子拔殼去腸泥後用紙巾吸乾多餘的水份。
6. 蝦子放到砧板上用刀身壓扁或拍扁出蝦膠，留幾隻完整的蝦。
7. 壓成的蝦泥後加入鹽和幾隻完整的蝦再用刀背剁。加入完整的蝦主要是讓蝦滑的口感吃起來比較有層次。
8. 剁好後加入一半的蛋白、玉米粉和少許胡椒粉，順時攪拌到起膠，過程中分次加入姜蔥米酒。
9. 舀一湯匙蝦滑放入水中測試，浮在水面上代表蝦滑狀態成功。
10. 水煮開後關小火舀入蝦滑。
11. 蝦滑舀完後倒入切好的豆腐，加入蠔油，醬油再放入紫菜。
12. 把剩餘的雞蛋打散加入湯裡煮成蛋花，煮滾後熄火，淋上蒜頭油和青蔥即可享用。

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