Vegetarian Shrimp
Crispy outside, tender inside, with a sweet and sour flavor. Made from potato and wheat starch, these vegetarian shrimp are bouncy and delicious.
Ingredients
11 items- Potato 300 g
- Wheat starch 100 g
- Salt 1/2 tsp
- Breadcrumbs 50 g
- Ketchup 3 tbsp
- Sugar 2 tbsp
- Vinegar 1 tbsp
- Light soy sauce 1 tbsp
- Cornstarch 1 tsp
- Ginger 1 small piece
- Cooking oil as needed
Nutrition
Steps （8 steps）
Peel, cube and steam the potato over high heat for 15 minutes until very soft. Mash thoroughly.
While hot, add wheat starch and salt, knead into a smooth dough. Let rest for 5 minutes.
Roll dough into a log, cut into small pieces, shape each into a shrimp form (pointed at one end, round at the other). Set aside.
Boil water, add shaped dough and cook until they float, then 1 more minute. Drain and rinse with cold water for chewiness.
Drain well, coat each piece evenly with breadcrumbs, pressing gently. Prepare the oil.
Heat oil to 180°C (350°F), deep-fry over medium heat for 2 minutes until golden. Drain on paper towels.
In a bowl, mix ketchup, sugar, vinegar, soy sauce, cornstarch and 4 tbsp water to make sweet-sour sauce.
In a pan, sauté minced ginger in a little oil, pour in sauce and simmer until thickened. Add shrimp and toss quickly to coat.
Tips
The ratio of starch affects texture – too much makes it hard, too little makes it sticky. Boiling before frying ensures a chewier bite. Fry until golden only.
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