There are many ways to cook Shrimp Ball Fu Rong Dish “Fu Rong” in different places. People generally use the traditional cooking methods of Beijing and Jiangsu cuisines, which are well known for being exacting in making this dish look white and tender. The dish resembles a hibiscus coming out of water (Fu Rong out of water) after it is freshly cooked. The colorful ornament is beautiful, and the taste is delicious.
Ingredients:
a) For step 1-2:
- 21 ounces (600 g) shrimp
- 1 tablespoon cooking wine
- 1 tablespoon of salt
- 100g (3.5oz) pork fat
- 1 tablespoon cornstarch
- 1 egg white
b) For step 3-8:
- 1 slice of ham (optional)
- parsley (optional)
- 50g (1.8oz) chicken fillet
- 1 tablespoon cornstarch
- 1 cup (200 cc) soup stock
- 2 egg whites
- 1 teaspoon salt
- 1 tablespoon cooking wine
- pinch of monosodium glutamate
- 2 cups of soup broth (for step 6)
Method:
- Shrimp clean and without shell. Eliminate black veins. Thin. Fine pork fat.
- Mix and season. Add cornstarch and egg white. Mix well. Set aside.
- Remove the tendon from the chicken fillet and grind.
- Add cornstarch diluted with water and soup broth gradually to chicken.
- Beat the egg whites. mix with chicken
- Form shrimp into balls and drop in boiling soup stock. Cook over medium heat. Remove the scum.
- Add seasons. Add the chicken mixture.
- Gently stir with wire whisk. Remove from heat when color turns white.
Time to cook: 50 minutes
Nutritional information:
Each serving provides:
Calories: 119
Protein: 18.5g
That’s it. If you prefer a crispy dish, you can simply fry the shrimp (coated with cornstarch) until golden brown on the outside (and tender on the inside).
