Stir Fried Shrimp Balls And Tomatoes Recipe
An introduction to this Stir Fried Shrimp Balls And Tomatoes to your longing taste buds is going to keep them from asking for anything else for a long time to come. I am sure this super delicious Chinese Stir Fried Shrimp Balls And Tomatoes is gonna bowl you over with its addictive flavor and texture! The goodness of Shrimp makes Stir Fried Shrimp Balls And Tomatoes a great treat. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Stir Fried Shrimp Balls And Tomatoes.
Ingredients
2 dried black mushrooms
1 pound shrimp
1/2 garlic clove
2 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon soy sauce
1/2 teaspoon salt
1 egg
4 to 6 cups water
2 large tomatoes
1 green pepper
2 celery stalks
4 scallion stalks
1 garlic clove
1 tablespoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon sugar
1/4 cup mushroom liquid
3 tablespoons oil
1/2 teaspoon salt
Directions
1. Soak dried mushrooms; reserve soaking liquid.
2. Shell and devein shrimp. Mince shrimp and garlic; then combine with cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form into walnut-size balls.
3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time, and cook gently until they float (3 to 4 minutes). Drain, discarding liquid.
4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in i-inch squares. Cut celery stalks and scallions in i-inch sections. Crush remaining garlic. Slice soaked mushrooms.
5. Blend remaining cornstarch, soy sauce and sugar to a paste with the mushroom-soaking liquid.
6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add green pepper, celery and mushrooms, and stir-fry a few times. Then cook, covered, 2 minutes over medium heat.
7. Add scallions and stir-fry until translucent (1 to 2 minutes more).
8. Add shrimp balls and tomato pulp; stir in to heat through.
9. Then stir in cornstarch mixture to thicken and serve at once.
2. Shell and devein shrimp. Mince shrimp and garlic; then combine with cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form into walnut-size balls.
3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time, and cook gently until they float (3 to 4 minutes). Drain, discarding liquid.
4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in i-inch squares. Cut celery stalks and scallions in i-inch sections. Crush remaining garlic. Slice soaked mushrooms.
5. Blend remaining cornstarch, soy sauce and sugar to a paste with the mushroom-soaking liquid.
6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add green pepper, celery and mushrooms, and stir-fry a few times. Then cook, covered, 2 minutes over medium heat.
7. Add scallions and stir-fry until translucent (1 to 2 minutes more).
8. Add shrimp balls and tomato pulp; stir in to heat through.
9. Then stir in cornstarch mixture to thicken and serve at once.
