Pineapple shrimp balls, a dish with good color and flavor, make people salivate. It combines the sweetness of sweet and sour with the tenderness of pineapple shrimp balls, making it unforgettable. The sauce is rich and the shrimp balls are smooth and sweet and sour, like a spring breeze gently blowing through the taste buds, making people appetize. With a bowl of hot rice, it is simply a delicious meal in the world.
A variety of vegetables are also cleverly added to this pineapple shrimp ball, making the whole dish not only delicious but also full of nutrients. The addition of these vegetables not only relieves the oiliness, but also adds a healthy flavor to the dish. They exude a fresh scent in the mouth, which complements the sweet and sour shrimp balls, making the whole dish more varied.
When the dish is presented in front of you, the first thing that catches your eye is the bright colors. The golden shrimp balls, the green vegetables, and the bright red sauce make for a beautiful picture. This is followed by an enticing aroma, where the sweetness of sweet and sour and the delicate aroma of pineapple are intertwined, making you intoxicated. Finally, there is the haunting taste, the shrimp balls are smooth and delicious in the mouth, and the fresh taste of the vegetables is complemented by the richness of the sauce.
Overall, this pineapple shrimp ball is not only a delicious dish, but also a feast for the senses. It perfectly blends color, aroma and taste, making people feel endless pleasure in the process of tasting. Whether it's a family dinner or a gathering of friends, this dish can be a highlight on the table and leave a lasting impression.
Ingredients: 15-18 shrimps, 100 grams of pineapple, 80 grams of green peppers, 80 grams of (sweet) red peppers, 50 grams of onions, 1/3 bowl of oil, appropriate amount of white sesame (optional).
Marinade: 30g pineapple juice, 20g egg mixture, 1/8 tsp salt, 1/3 tsp ground black pepper
炸粉：地瓜粉80克、芡粉20克
Sauce: 100g mayonnaise, 100g pineapple juice, 2 tsp lemon juice, 1 tsp black vinegar, 1/4 tsp sandal
Pineapple juice: 100 grams of pineapple, 50 grams of filtered water
1. Prepare materials. (In addition to the picture above, add lemon juice, starch, black pepper) I don't use canned pineapples, this one is just right, sweet and not very sour. Use about 1/3 of the green and red peppers and 1/4 of the onions.
2. Kill the pineapple first, take an appropriate amount of pineapple and add water to make pineapple juice. Remove the head, shell, and sausage of the shrimp, and add the marinade to grasp well. Mix the sauce and try the taste adjustment. I mix it directly with a juicer. If you are using canned pineapples, adjust the amount of lemon juice yourself.
3. Put the fried powder in the crisper box, cover the lid and shake to mix well. Dip the shrimp in flour, shake off any excess dry flour and set aside on a plate. The shrimp that look wet in the lower left of the picture on the right are "re-wetting".
4. Wash and peel the carrots, peel and remove the stems of the onions, and wash and remove the stems of the green/red peppers. The above vegetables and pineapples are cut into a thickness of about 3mm, and the size of a finger knuckle.
5. Heat the pan over medium-high heat. Sprinkle a little fried powder to measure the oil temperature, quickly bubble, the oil temperature is enough, turn to medium heat. Add the shrimp that have returned to the moisture and half-fry until golden brown on both sides. After frying the shrimp, pick it up and put it on a kitchen paper towel to absorb the oil. The shrimp has not returned to the pot, and it is easy to peel off!
6. After frying the shrimp, pour out the oil (filter). Turn the original pot to medium heat and fry the pineapples until slightly charred. Stir-fry the onion until you smell the onion. Add green/red peppers and carrots and sauté until the carrots are brightened. After straining the oil, it can be used for stir-frying.
7. Mix well with the sauce. Once the sauce is boiling, stir-fry the shrimp balls until the sauce is dry. You can sprinkle some white mushroom, and you're done!
Uncle's tip