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Shrimp balls with Phoenix Tail

Shrimp balls with Phoenix Tail


Main material

Material Quantity
Shrimp 300g
Potato 2


Material Quantity
White pepper powder Few
salt Appropriate amount
Chicken essence Few
Egg 2
breadcrumbs Appropriate amount
Raw meal Appropriate amount
Salad oil Appropriate amount
Salad dressing Few
Ketchup Appropriate amount


Flavor Sour and sweet
Technology Deep fried
time consuming Semih.
difficulty simple


step 1:

The potatoes are sliced and steamed in a steamer for about ten minutes.

step 1

step 2:

If you poke with chopsticks, you can easily poke a hole.

step 2

step 3:

Put the potatoes in a plastic bag and roll them into mashed potatoes with a rolling pin.

step 3

step 4:

Shell the shrimp, remove the shrimp line and leave the last part of the tail.

step 4

step 5:

Leave about 15 shrimps with the last section and the tail shell.

step 5

step 6:

Cut shrimps into shrimp paste and set aside.

step 6

step 7:

Mix mashed potatoes and shrimp with a little salt, pepper and chicken essence.

step 7

step 8:

Put the mashed potatoes into a ball about the size, poke a small piece, put the shrimp tail in, knead well, and rub round.

step 8

step 9:

Each shrimp ball is coated with flour.

step 9

step 10:

Eggs are scattered and shrimp balls are wrapped in a layer of egg liquid.

step 10

step 11:

Finally, wrap a layer of bran.

step 11

step 12:

Pour oil into the pan and heat it up to 70%.

step 12

step 13:

Deep-fry in low heat until golden brown on the surface. Remove and control oil.

step 13

step 14:

Squeeze a little salad sauce, prepare a little tomato sauce, plate.

step 14


Works from Gourmet blood-eating GG