Ingredients
-
100g shrimp
-
200g crab stick
-
3 teaspoons starch
-
1 teaspoon salt
-
10g sweet chili sauce
Directions
Tips
1. You can make more shrimp and crab balls for a time, and store it into the fridge. Fry before eating. Make sure to serve within 48 hours to make sure the freshness.
2. If you make the meatballs big, fry them for a longer time. It is highly suggested that do not make it too big or too small. Medium size meatball can make the insider meat cooked and tender.
Steps
|
1
Done
5 minutes
|
Mince the shrimp and crab. Add salt and mix well. Add starch and continue to stir until fully mixed. |
|
2
Done
5 minutes
|
Use hands to roll into meatballs. And store into the fridge if not serve immediately. |
|
3
Done
10 minutes
|
Remove meatball from the fridge. Add breadcrumbs and roll the shrimp ball until fully coated with breadcrumbs. Add oil into a fry pot, preheat the oil until 180℃. Fry the shrimp and crab balls for 3 minutes. Remove from heat, and drain oil. |
|
4
Done
10 minutes
|
Put shrimp and crab ball on a plate or a bowl. Top with sweet chili sauce. Serve. |
