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Lychee Shrimp Balls
These delightful shrimp balls bring together the sweet juicy flavor of lychee with the delicate taste of wild-caught blue-tail shrimp creating a truly wonderful harmony. The tender celery adds a refreshing crunch while garlic slices provide a subtle aromatic note that complements the whole dish perfectly. It is a fun and tasty recipe to try […]
- Prep
- 5m
- Cook
- 2m
- Total
- 7m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Lychee Shrimp Balls
| Ingredient | Amount |
|---|---|
| wild-caught blue-tail shrimp | 500g (19 pieces) |
| lychee (Baitangying variety) | 18 as needed |
| tender celery | 1 stalk |
| garlic slices | 3 cloves, sliced |
| Hua Diao cooking wine | 1 tsp |
| cornstarch or potato starch | 1 tsp |
| salt | to taste |
| MSG | a pinch |
| cornstarch slurry | 1 tbsp |
| cooking oil | 1 ladle |
- wild-caught blue-tail shrimp500g (19 pieces)
- lychee (Baitangying variety)18 as needed
- tender celery1 stalk
- garlic slices3 cloves, sliced
- Hua Diao cooking wine1 tsp
- cornstarch or potato starch1 tsp
- saltto taste
- MSGa pinch
- cornstarch slurry1 tbsp
- cooking oil1 ladle
Cooking StepsHow to cook Lychee Shrimp Balls step by step
-
Step 1Remove the heads from the blue-tail shrimp.
-
Step 2Peel the shells off, leaving the tail segments intact.
-
Step 3Butterfly the shrimp and remove the vein. The yellow part is shrimp roe — it’s edible, so don’t discard it. Fresh shrimp meat should look slightly translucent.
-
Step 4Here are the cleaned tail-on shrimp, ready to use.
-
Step 5Add 1 tsp of Hua Diao cooking wine to the shrimp.
-
Step 6Add 1 tsp of cornstarch (or potato starch) and toss to coat evenly.
-
Step 7Heat a shallow pool of oil in a wok over medium-high heat until 80–90% hot (small bubbles appear on the surface). Add the shrimp tails and keep stirring with a spatula to ensure even cooking. Fry for about 2 minutes, then drain and remove.
-
Step 8The shrimp balls are now blanched and just cooked through.
-
Step 9Cut the tender celery into diagonal segments.
-
Step 10Peel the lychees.
-
Step 11Remove the pits from the lychees.
-
Step 12Prepare a cornstarch slurry: mix 1 tsp cornstarch (or potato starch), a pinch of salt, a pinch of MSG, and 1 tbsp of water. Stir until smooth.
-
Step 13In the wok with the reserved oil, sauté the garlic slices until fragrant.
-
Step 14Add the celery and stir-fry over high heat until just tender.
-
Step 15Add the shrimp balls and lychees to the wok. Stir-fry over high heat for 1 minute.
-
Step 16Pour in the cornstarch slurry (from step 12) and toss everything together until evenly coated.
-
Step 17Transfer to a serving plate and enjoy.
-
Step 18The sweet fragrance of lychee…
-
Step 19Tender and bouncy shrimp balls, crisp refreshing celery — absolute perfection.
Lychee Shrimp Balls
These delightful shrimp balls bring together the sweet juicy flavor of lychee with the delicate taste of wild-caught blue-tail shrimp creating a truly wonderful harmony. The tender celery adds a refreshing crunch while garlic slices provide a subtle aromatic note that complements the whole dish perfectly. It is a fun and tasty recipe to try […]
Ingredients
- 500g (19 pieces) wild-caught blue-tail shrimp
- 18 as needed lychee (Baitangying variety)
- 1 stalk tender celery
- 3 cloves, sliced garlic slices
- 1 tsp Hua Diao cooking wine
- 1 tsp cornstarch or potato starch
- to taste salt
- a pinch MSG
- 1 tbsp cornstarch slurry
- 1 ladle cooking oil
Instructions
-
Remove the heads from the blue-tail shrimp.
-
Peel the shells off, leaving the tail segments intact.
-
Butterfly the shrimp and remove the vein. The yellow part is shrimp roe — it’s edible, so don’t discard it. Fresh shrimp meat should look slightly translucent.
-
Here are the cleaned tail-on shrimp, ready to use.
-
Add 1 tsp of Hua Diao cooking wine to the shrimp.
-
Add 1 tsp of cornstarch (or potato starch) and toss to coat evenly.
-
Heat a shallow pool of oil in a wok over medium-high heat until 80–90% hot (small bubbles appear on the surface). Add the shrimp tails and keep stirring with a spatula to ensure even cooking. Fry for about 2 minutes, then drain and remove.
-
The shrimp balls are now blanched and just cooked through.
-
Cut the tender celery into diagonal segments.
-
Peel the lychees.
-
Remove the pits from the lychees.
-
Prepare a cornstarch slurry: mix 1 tsp cornstarch (or potato starch), a pinch of salt, a pinch of MSG, and 1 tbsp of water. Stir until smooth.
-
In the wok with the reserved oil, sauté the garlic slices until fragrant.
-
Add the celery and stir-fry over high heat until just tender.
-
Add the shrimp balls and lychees to the wok. Stir-fry over high heat for 1 minute.
-
Pour in the cornstarch slurry (from step 12) and toss everything together until evenly coated.
-
Transfer to a serving plate and enjoy.
-
The sweet fragrance of lychee…
-
Tender and bouncy shrimp balls, crisp refreshing celery — absolute perfection.
