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!

Summary

CuisineCourse
Method

Ingredients

 Fresh shrimp2 Ounce
 Dried black mushrooms2
 Hot water1 Cup (16 tbs)
 Ground pork4 Ounce
 Salt1⁄2 Teaspoon
 Sugar1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Sesame oil1 Teaspoon
 Cornstarch1 Teaspoon
 Water1 Tablespoon
 Dry sherry1⁄2 Teaspoon (or rice wine)
 Eggs3
 Vegetable oil3 Tablespoon
 Boiling water6 Cup (96 tbs)
 Chicken broth1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Sesame oil1⁄2 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Fresh spinach1⁄3 Pound

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.
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