Yangmei Shrimp Balls
Tender shrimp balls coated with a tangy-sweet Chinese bayberry sauce, bright red and appetizing. A perfect dish for summer gatherings.
Ingredients
11 items- Shrimp 300g
- Chinese Bayberry (Yangmei) 100g
- Egg white 1
- Ginger 1 small piece
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cornstarch 2 tbsp
- Sugar 2 tbsp
- Ketchup 1 tbsp
- Cooking oil as needed
Nutrition
Steps （5 steps）
Chop shrimp into paste; add ginger, wine, salt, pepper, egg white, 1 tbsp cornstarch; stir one way until sticky; rest 10 min.
Purée pitted bayberries; strain through sieve to get juice.
Heat oil to 180°C; with oiled hands, shape paste into 2cm balls; deep-fry over medium heat until golden, about 3 min; drain.
In a saucepan, combine bayberry juice, sugar, ketchup, water; simmer; add cornstarch slurry; cook until thickened and glossy; turn off heat.
Toss fried balls into warm sauce to coat evenly; serve on plate; garnish with fresh bayberries and mint.
Tips
Stir shrimp paste in one direction only; for extra tenderness, add a teaspoon of water. Adjust sweetness of sauce to your liking; a dash of lemon juice brightens the flavor.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.