Usuba
Shrimp Meatballs with Tomato Sauce
Tender shrimp meatballs made from finely chopped shrimp meat with egg and starch. Deep-fried at low temperature to preserve juiciness. Served with tomato sauce and spicy seasonings for dipping.
- Total
- 30 min
- Standard serving
- 521.7 g
Ingredients
Total 8
Instructions
- 1
Step 1
Salt the shrimp meat, place it on a cutting board and chop it into small pieces the size of a grain of rice.
- 2
Step 2
Transfer the chopped shrimp to a plate, add the beaten egg, starch and monosodium glutamate. Mix well until you get a uniform mass.
- 3
Step 3
Heat vegetable oil in a deep skillet to 140 degrees. Do not overheat the oil — at high temperatures, moisture will evaporate from the shrimp mixture and the meatballs will become tough.
- 4
Step 4
Form the mixture into meatballs weighing approximately 25 grams each (you will get about 20 pieces). Drop them into hot oil and fry for 2–3 minutes, stirring, until golden yellow. Transfer the cooked meatballs to a plate.
- 5
Step 5
Serve the meatballs with tomato sauce, ground cayenne pepper and salt. Dip each meatball in the sauce before eating.
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