绍式虾球/蓑衣虾球。Shaoxing - Style Shrimp Balls / Cockscomb - shaped Shrimp Balls

[Ho Kwok Leung]

绍式虾球/蓑衣虾球
“绍虾球”又名蓑衣虾球，是绍兴的传统名菜，已有100多年的历史。据史料记载此菜原名“虾肉打蛋”，是绍兴丁家弄福禄桥堍，一爿专营绍兴正宗菜点的雅堂酒店的看家菜肴。因其风味独特而久销不衰，后经厨师进一步的研究改制发展而成现今的“绍虾球”。
制作此菜必须掌握好火候，蛋糊经油炸后而形成蓑衣状的蛋丝，包裹住虾仁，色泽金黄油润，质地香松酥脆，配以葱白段与甜面酱蘸食，味道颇佳。

食材
浆虾仁75克。

配料：
香菜叶15克，
鸡蛋3个。

调料：
精盐1克，
味精1.5克，
湿淀粉50克，
葱白段和甜面酱各1小碟（各约15克），
熟猪油1500克（约耗150克）。

烹飪制法
1.
将鸡蛋磕入碗内，放入湿淀粉、精盐、味精，用筷子搅透，倒入浆虾仁拌匀。
2.
炒锅置旺火上烤热，用油滑锅下入猪油，烧至七成热时，一边用长铁筷在油锅中顺一个方向划动，一边将虾仁蛋糊徐徐淋入油锅，至起丝后，迅速用漏勺捞起，沥去油，用筷拔松装盘。围上洗净的香菜叶，上桌随带葱白段、甜面酱各一碟，蘸食即可。
【掌握关键】
1.
鲜河虾挤取虾仁，先加少许盐一拌，用清水冲洗至洁白，再用少许盐和湿淀粉上浆，涨发片刻(500克毛虾可制浆虾仁约180—240克）。
2
拌虾仁蛋糊时，加入的湿淀粉要沥干水分，再调入蛋液，厚薄适宜。
3
炸的油温必须掌握在七成热左右，铁筷划动的速度必须与蛋液淋入锅速度相协调，使蛋丝成形均匀美观。

Shaoxing - Style Shrimp Balls / Cockscomb - shaped Shrimp Balls

"Shaoxing - Style Shrimp Balls", also known as Cockscomb - shaped Shrimp Balls, is a traditional famous dish in Shaoxing with a history of over 100 years. According to historical records, this dish was originally named "Shrimp with Beaten Eggs". It was the signature dish of Yatang Restaurant, which was located at the foot of Fulu Bridge in Dingjialong, Shaoxing and specialized in authentic Shaoxing cuisine. Due to its unique flavor, it has been selling well for a long time. Later, after further research, improvement and development by chefs, it became the current "Shaoxing - Style Shrimp Balls".

To make this dish, the heat must be well - controlled. After being fried, the egg batter forms cockscomb - like egg threads that wrap around the shrimps. The dish is golden - yellow and shiny, with a fragrant, crispy texture. It is served with scallion white sections and sweet bean paste for dipping, and tastes quite good.

Ingredients

- 75 grams of shelled and seasoned shrimps

Side Ingredients

- 15 grams of coriander leaves
- 3 eggs

Seasonings

- 1 gram of refined salt
- 1.5 grams of monosodium glutamate
- 50 grams of wet starch
- 1 small dish each (about 15 grams each) of scallion white sections and sweet bean paste
- 1500 grams of cooked lard (about 150 grams consumed)

Cooking Method

Crack the eggs into a bowl, add wet starch, refined salt, and monosodium glutamate. Stir thoroughly with chopsticks, then pour in the shelled and seasoned shrimps and mix well.
Place a wok over high heat and heat it up. Grease the wok with oil, then add lard. When the oil is 70% hot, stir in one direction in the oil pan with long iron chopsticks while slowly pouring the shrimp and egg batter into the oil pan. After it forms threads, quickly scoop it up with a slotted spoon, drain the oil, fluff it up with chopsticks, and place it on a plate. Surround it with washed coriander leaves. Serve with one small dish each of scallion white sections and sweet bean paste for dipping.

Key Points to Master

For fresh river shrimps, first squeeze out the shrimps. Mix them with a little salt, rinse them with clean water until they are white. Then season them with a little salt and wet starch, and let them swell for a while. (About 500 grams of raw shrimps can make about 180 - 240 grams of shelled and seasoned shrimps).
When mixing the shrimp and egg batter, the wet starch should be drained of water before being added to the egg liquid, and the thickness should be appropriate.
The frying oil temperature should be around 70% hot. The speed of stirring with the iron chopsticks must be coordinated with the speed of pouring the egg liquid into the pan to make the egg threads form evenly and beautifully.