Shredded Egg Balls Recipe
This is a brilliant Shredded Egg Balls recipe!. These tasty Shredded Egg Balls can be used for any occasion. They are simply yummy!
Ingredients
| Fresh shrimp | 2 Ounce | |
| 2 dried black mushrooms | ||
| Hot water | 1 Cup(16 tbs) | |
| Ground pork | 4 Ounce | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Water | 1 Tablespoon | |
| 1/2 teaspoon rice wine or dry sherry | ||
| Eggs | 3 | |
| Vegetable oil | 3 Tablespoon | |
| Boiling water | 6 Cup(16 tbs) | |
| Chicken broth | 1/4 Cup(16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Water | 1/4 Cup(16 tbs) | |
| Fresh spinach | 1/3 Pound | |
| Salt | 1/2 Teaspoon | |
Directions
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Mince with a cleaver.
Soak dried black mushrooms in 1 cup hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Mince softened mushrooms with a cleaver.
Combine marinade ingredients in a small bowl.
Add chopped shrimp, chopped mushrooms and ground pork; mix well.
Divide pork mixture into 12 pieces and roll each piece into a ball; set aside.
Beat eggs well.
Brush an 8-inch skillet with 1 teaspoon oil.
Heat over medium heat 30 seconds to 1 minute.
Pour half the beaten eggs into oiled skillet.
Rotate skillet to spread eggs thinly over bottom.
When egg is almost set, turn carefully with a spatula and lightly cook other side.
Place on a cutting board and shred with cleaver.
Repeat with 1 teaspoon oil and remaining beaten eggs.
Roll pork balls in shredded egg to coat.
Place in a deep baking dish.
Cover baking dish.
Pour 4 cups boiling water into a wok or large pot.
Place baking dish in steamer or on a rack over boiling water.
Steam over high heat 12 minutes, adding more boiling water as needed.
Remove wok from heat.
Let cool slightly.
Heat 1 tablespoon oil in a small saucepan.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Add to oil in saucepan.
Cook until sauce thickens slightly.
Remove cooked egg balls from baking dish and place on a small platter.
Pour seasoning sauce over egg balls.
Chop spinach into 2-inch lengths.
Heat 4 teaspoons oil in a large skillet over medium heat 30 seconds to 1 minute.
Add salt and spinach.
Stir-fry until spinach is limp.
Arrange spinach in a ring around egg balls.
Rinse and pat dry with a paper towel.
Mince with a cleaver.
Soak dried black mushrooms in 1 cup hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Mince softened mushrooms with a cleaver.
Combine marinade ingredients in a small bowl.
Add chopped shrimp, chopped mushrooms and ground pork; mix well.
Divide pork mixture into 12 pieces and roll each piece into a ball; set aside.
Beat eggs well.
Brush an 8-inch skillet with 1 teaspoon oil.
Heat over medium heat 30 seconds to 1 minute.
Pour half the beaten eggs into oiled skillet.
Rotate skillet to spread eggs thinly over bottom.
When egg is almost set, turn carefully with a spatula and lightly cook other side.
Place on a cutting board and shred with cleaver.
Repeat with 1 teaspoon oil and remaining beaten eggs.
Roll pork balls in shredded egg to coat.
Place in a deep baking dish.
Cover baking dish.
Pour 4 cups boiling water into a wok or large pot.
Place baking dish in steamer or on a rack over boiling water.
Steam over high heat 12 minutes, adding more boiling water as needed.
Remove wok from heat.
Let cool slightly.
Heat 1 tablespoon oil in a small saucepan.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Add to oil in saucepan.
Cook until sauce thickens slightly.
Remove cooked egg balls from baking dish and place on a small platter.
Pour seasoning sauce over egg balls.
Chop spinach into 2-inch lengths.
Heat 4 teaspoons oil in a large skillet over medium heat 30 seconds to 1 minute.
Add salt and spinach.
Stir-fry until spinach is limp.
Arrange spinach in a ring around egg balls.
Chef
