Given the weather (rainy) and the instruction to "stay at home" for last day of 2020, I thought hotpot (aka steamboat) would be a great way to celebrate. One of my new favourite things to make for hotpot at home is my own prawn balls - no artificial flavours or colours!
INGREDIENTS
1/2kg whole raw prawns (peeled weight approx 200g)
1 egg white
2T potato starch
1/4t ground white pepper
1/4t ginger powder
1t shao xing wine
salt to taste (1/2t)
METHOD:
Peel and devein prawns. I prefer medium-large prawns (smaller) as they are sweeter. Note: I keep the prawn shells and fish bones/head from filleting a snapper to make a tomato based broth
Hand chop prawns to create a fine mince (you want some texture, not mush) and place into a stainless steel bowl (do not use plastic)
Add egg white, potato starch, white pepper, ginger powder, shao xing wine and salt
Whisk/stir with a pair of chopsticks in one direction to combine until it forms a thick paste. The paste should make approx 1 cup
Place into your serving bowl and shape with either the back of a spoon or a spatula. Cover and refrigerate for an hour before serving
To eat, use a teaspoon to scoop a portion of prawn paste and drop directly into your hotpot broth!
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