Lychee and Phoenix Tail Shrimp Balls

Lychee and Phoenix Tail Shrimp Balls

Overview

The beautiful lychee season is here again. How could we, who love life and food, let down such beautiful ingredients? A sweet, fresh and delicious summer delicacy~

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Ingredients

Steps

  1. Prepare ingredients: lychee: appropriate amount, fresh shrimp: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, starch: appropriate amount, green onion and ginger: appropriate amount, sugar: appropriate amount

    Lychee and Phoenix Tail Shrimp Balls step 1

  2. Remove the heads from the fresh shrimps and peel off the skin except for the tail.

    Lychee and Phoenix Tail Shrimp Balls step 2

  3. Open the back of the shrimp, remove the sand lines, and clean them. The back should be opened deeper to allow the shrimp meat to spread out as much as possible, which will make it easier to shape later.

    Lychee and Phoenix Tail Shrimp Balls step 3

  4. Use scissors to cut a small opening near the shrimp head so that the shrimp tail can pass through.

    Lychee and Phoenix Tail Shrimp Balls step 4

  5. Put the shrimp tail through the small opening you just cut, and a shrimp ball with anchovies is ready.

    Lychee and Phoenix Tail Shrimp Balls step 5

  6. Peel the lychees and core them if you have time. The lychees after removing the core are more convenient to eat, but the shape is not as plump as those without core. You can choose the processing method according to your preference.

    Lychee and Phoenix Tail Shrimp Balls step 6

  7. Add a little salt to the bottom of the shrimp and marinate for about ten minutes. Pour oil into the pot and dip a little dry starch on the surface of the shrimp balls. After the oil is hot, put the shrimp balls into the pot and fry. Don't be in a hurry to turn the shrimp balls. Wait until they are set and cooked. When the shrimp balls are mature and pink, take them out and set aside.

    Lychee and Phoenix Tail Shrimp Balls step 7

  8. Return to the pot and add green onion and ginger slices to the pot. After sauteing, take out the onions and ginger.

    Lychee and Phoenix Tail Shrimp Balls step 8

  9. Pour in the lychees and shrimp balls, add cooking wine, add appropriate amount of salt and sugar, and stir-fry quickly.

    Lychee and Phoenix Tail Shrimp Balls step 9

  10. Pour in water starch to thicken the sauce, turn off the heat and remove from the pot.

    Lychee and Phoenix Tail Shrimp Balls step 10

  11. I chose "Feizixiao" lychee for this dish. This kind of lychee has great sweetness, small core and good taste. According to legend, Concubine Yang likes to eat lychees. When the season comes, she wants to eat fresh lychees every day. But lychees are produced in the south, mostly in Guangdong, Guangdong, Fujian, Sichuan, Taiwan and other places. But the capital of the Tang Dynasty was in Xi'an, thousands of miles away from the nearest lychee producing area. In addition, fresh lychees are difficult to preserve. “Once separated from the original branch, the color will change in one day, the fragrance will change in the second day, the taste will change in the third day, and the external color, fragrance and fragrance will disappear in four or five days.”

    Lychee and Phoenix Tail Shrimp Balls step 11

  12. Emperor Xuanzong of the Tang Dynasty used fast horses to transport Yang Guifei day and night, and the food often reached the capital without changing the taste. Du Mu, a poet in the late Tang Dynasty, has a quatrain titled "Passing the Huaqing Palace". There is a famous sentence in the middle specifically about this matter: "The concubine laughing on the red dust, no one knows it is lychee." Hence the name "Concubine Laughing".

    Lychee and Phoenix Tail Shrimp Balls step 12

  13. Lychee season, don’t let it down!

    Lychee and Phoenix Tail Shrimp Balls step 13