Dongbi Longzhu (Dragon Pearls)
A traditional Fujian dish from Quanzhou, these crispy golden balls made of shrimp and pork symbolize auspiciousness and are a delicacy at banquets.
Ingredients
11 items- Shrimp 200g
- Pork fatback 50g
- Water chestnuts 50g
- Egg 1
- Breadcrumbs 100g
- Salt 3g
- White pepper 1g
- Shaoxing wine 15ml
- Ginger-scallion water 30ml
- Cornstarch 15g
- Cooking oil as needed
Nutrition
Steps （7 steps）
Rinse 200g shrimp, flatten with knife back and mince into paste. Finely mince 50g pork fat. Peel and mince 50g water chestnuts.
In a large bowl, combine shrimp paste, pork fat, and water chestnuts. Add 3g salt, 1g white pepper, 15ml Shaoxing wine, 30ml ginger-scallion water, and 15g cornstarch. Stir in one direction for about 3 minutes until sticky and firm.
Shape mixture into balls about 2.5cm in diameter and place on a plate. Beat 1 egg in a bowl and put 100g breadcrumbs in another.
Coat each ball with egg wash, then roll in breadcrumbs, pressing gently to adhere.
Heat enough oil in a pot to 160°C. Fry balls over medium heat for about 3 minutes, turning occasionally, until light golden. Remove.
Increase heat to high and heat oil to 190°C. Return all balls and fry for 30-40 seconds until golden and crispy. Drain on paper towels.
Serve hot with sweet chili sauce or salt and pepper dip.
Tips
Use fresh shrimp for best texture. Stirring until firm ensures springy balls. The second fry at higher temperature removes excess oil and adds crunch.
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