Yangmei Shrimp Balls
Crispy shrimp balls coated with a sweet and tangy bayberry sauce, golden on the outside and tender inside. This creative dish perfectly combines the umami of shrimp with the fruity freshness of bayberries, making it a showstopper at banquets.
Ingredients
13 items- Fresh shrimp 500 g
- Fresh bayberries (yangmei) 200 g
- Egg white 1
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper a pinch
- Cornstarch 50 g
- All-purpose flour 50 g
- Ketchup 2 tbsp
- Sugar 1 tbsp
- Cooking oil as needed
- Water starch ½ tbsp
- Toasted white sesame seeds a pinch
Nutrition
Steps （7 steps）
Prepare the shrimp: Peel and devein 500 g fresh shrimp, pat dry with paper towels. Flatten each shrimp with the side of a knife, then repeatedly chop with the back of the knife until a fine paste forms. Add 1 egg white, 1 tbsp Shaoxing wine, ½ tsp salt, and a pinch of white pepper. Stir vigorously in one direction with chopsticks for about 3 minutes until the paste becomes sticky and elastic. Finally, mix in 1 tbsp cornstarch, cover with plastic wrap, and refrigerate for 10 minutes to firm up.
Shape the shrimp balls: Lightly grease your palms with a little oil. Take about 20 g of shrimp paste and roll it into a ball, then gently flatten into a patty about 4 cm in diameter and 1 cm thick. Place each patty on an oiled plate; keep them uniform in size for even cooking.
Process the bayberries: Soak 200 g fresh bayberries in lightly salted water for 10 minutes to remove impurities, then drain. Use kitchen scissors to cut off the flesh and remove the pits. Purée 100 g of the flesh in a blender until smooth, and halve the remaining 100 g for garnish.
Make the bayberry sauce: In a small bowl, combine the bayberry purée, 2 tbsp ketchup, 1 tbsp sugar, ½ tsp salt, and 150 ml water. Stir well with a spoon. Taste and adjust the balance of sweet and sour by adding a little vinegar or sugar if desired.
Prepare the coating and deep‑fry: Mix 50 g all‑purpose flour and 50 g cornstarch evenly. Pour enough oil (about 500 ml) into a wok and heat over high heat to 180°C (350°F). Dredge each shrimp ball in the dry mixture, shake off excess, and carefully slide into the oil. Fry for about 2 minutes until lightly golden, then reduce to medium‑low heat and continue frying for another 2 minutes until the shell is crispy and the inside is cooked through. Remove with a slotted spoon and drain on paper towels.
Cook the sauce: In a separate wok, heat 15 ml oil over low heat. Pour in the prepared bayberry sauce and cook over medium‑low heat, stirring constantly. After about 2 minutes the sauce will bubble and thicken. Stir in ½ tbsp water starch to further thicken until the sauce coats the back of a spatula. Remove from heat and set aside.
Combine and serve: Return the fried shrimp balls to the wok with the sauce. Turn the heat to high and toss quickly for about 30 seconds until every ball is evenly coated. Transfer to a serving plate, sprinkle with the reserved bayberry halves and toasted white sesame seeds, and garnish with mint or cilantro leaves. Serve immediately.
Tips
Fry the shrimp balls just before serving to keep them crispy. Adjust the sweetness and sourness of the bayberry sauce to your liking. Do not let the oil temperature get too high to avoid burning the coating before the inside is cooked.
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