Shrimp Balls In Vegetable Sauce Recipe
Ingredients
| Oil | 6 Tablespoon | |
| Onion | 1 , thinly sliced | |
| Cabbage- 1 cup, coarsely shredded | ||
| Celery | 1 Cup (16 tbs), diced | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Beef broth | 2 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Dried Ground Chili Peppers- 1/4 teaspoon | ||
| Shrimp- 1 pound, shelled, deveined and cooked | ||
| White bread slice | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| Beef | 1/4 pound | |
| Salt | 1 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Egg | 1 | |
Directions
GETTING READY
1) Chop the shrimps (reserving 6).
2) Cut the 6 shrimps into half.
3) Soak the bread and mash.
4) In a bowl, mix together the potatoes, beef, chopped shrimp, salt, pepper and egg.
5) Shape 1 tablespoon of mixture into walnut sized ball.
MAKING
6) In a skillet heat oil and brown the shrimp balls in it.
7) Drain on paper napkin and keep it warm.
8) In a saucepan, heat 3 tablespoon of oil and sauté the onions for 5 minutes.
9) Add the cabbage, celery and bean sprout, sauté for 3 minutes.
10) Stir in broth, soy sauce and chili peppers and simmer for 15 minutes.
FINALIZING
11) Add the shrimp balls to the vegetable along with the reserved shrimps.
12) Simmer for 5 minutes and remove from heat.
SERVING
13) Serve hot with steamed rice.
1) Chop the shrimps (reserving 6).
2) Cut the 6 shrimps into half.
3) Soak the bread and mash.
4) In a bowl, mix together the potatoes, beef, chopped shrimp, salt, pepper and egg.
5) Shape 1 tablespoon of mixture into walnut sized ball.
MAKING
6) In a skillet heat oil and brown the shrimp balls in it.
7) Drain on paper napkin and keep it warm.
8) In a saucepan, heat 3 tablespoon of oil and sauté the onions for 5 minutes.
9) Add the cabbage, celery and bean sprout, sauté for 3 minutes.
10) Stir in broth, soy sauce and chili peppers and simmer for 15 minutes.
FINALIZING
11) Add the shrimp balls to the vegetable along with the reserved shrimps.
12) Simmer for 5 minutes and remove from heat.
SERVING
13) Serve hot with steamed rice.
Chef
