Lychee Shrimp Balls – A Family Favorite

Steps

1. 1

   Step 1

   

   Remove the heads from the shrimp.

   ✅ Done when: All shrimp heads are removed.

2. 2

   Step 2

   

   Peel the shrimp, keeping the tail fins on.

   ✅ Done when: Shells are off and every tail is intact.

3. 3

   Step 3

   

   Butterfly the backs and remove the vein. The yellow roe is edible — don't throw it away. Fresh shrimp meat looks slightly translucent.

   ✅ Done when: Veins are removed and the flesh looks slightly translucent.

4. 4

   Step 4

   

   The cleaned shrimp tails are now ready.

   ✅ Done when: All tails are deveined and cleaned.

5. 5

   Step 5

   Starch-coating chicken ↗
   

   Add the Huadiao rice wine to the shrimp.

   ✅ Done when: The wine is drizzled over all the shrimp.

6. 6

   Step 6

   Starch-coating chicken ↗
   

   Add the cornstarch (or potato starch) and mix well by hand.

   ✅ Done when: The shrimp are evenly coated with no dry starch left.

7. 7

   Step 72 min

   High heatStarch-coating chicken ↗
   

   Heat a generous layer of oil in a wok until very hot (80–90% heat, small bubbles on the surface). Add the shrimp tails, pushing them constantly with a spatula so they cook evenly. Slip-fry for 2 minutes, then drain and remove.

   ✅ Done when: After 2 minutes the shrimp are just cooked and curled; drain them well.

8. 8

   Step 8

   

   These are the slip-fried shrimp balls, just cooked through.

   ✅ Done when: The shrimp balls are opaque and just cooked through.

9. 9

   Step 9

   

   Cut the tender celery into short diagonal slices.

   ✅ Done when: All celery is sliced into even diagonal pieces.

10. 10

    Step 10

    

    Peel the lychees.

    ✅ Done when: All lychee shells are removed.

11. 11

    Step 11

    

    Remove the pits from the lychees.

    ✅ Done when: Every lychee is pitted and intact.

12. 12

    Step 12

    

    Mix a water-starch slurry: 1 teaspoon cornstarch (or potato starch), salt to taste, a pinch of MSG, and 1 small ladle of water. Stir until smooth.

    ✅ Done when: The slurry is smooth with no starch settled at the bottom.

13. 13

    Step 13

    Medium heatAromatic blooming (bao xiang) ↗
    

    In the oil remaining in the wok, sauté the garlic slices until fragrant.

    ✅ Done when: The garlic slices are fragrant and lightly golden, not browned.

14. 14

    Step 14

    High heatStir-frying ↗
    

    Add the celery and stir-fry quickly over high heat until just cooked.

    ✅ Done when: The celery is bright green and crisp-tender.

15. 15

    Step 151 min

    High heatStir-frying ↗
    

    Add the shrimp balls and lychees and stir-fry over high heat for 1 minute.

    ✅ Done when: After 1 minute everything is heated through and well combined.

16. 16

    Step 16

    High heatStarch thickening (gou qian) ↗
    

    Just before taking the dish off the heat, stir in the water-starch slurry (from step 12) and toss until evenly coated.

    ✅ Done when: The sauce has thickened and evenly glazes the shrimp and lychees.

17. 17

    Step 17

    

    Plate and serve.

    ✅ Done when: The dish is plated and ready to serve.

18. 18

    Step 18

    

    Enjoy the sweet fragrance of the lychees.

    ✅ Done when: The lychee sweetness comes through on tasting.

19. 19

    Step 19

    

    Tender, bouncy shrimp balls with crisp, refreshing celery — simply wonderful.

    ✅ Done when: The shrimp are springy and the celery crisp when tasted.