Sharing A Popular Dish From A Chinese Restaurant: Yang Guifei Shrimp Balls
Guifei Shrimp is a classic Chinese dish based on shrimp, said to have originated in the Tang Dynasty imperial court and named after Yang Yuhuan, a favorite of the imperial concubine Yang Yuhuan. Fresh shrimp, such as prawns and nine-segmented shrimp, are shelled and tails are retained before being marinated, battered, and deep-fried. The core technique involves mincing the shrimp until firm, coating it with crispy batter or crispy flower granules, and deep-frying it to shape. Some innovative recipes incorporate ingredients like crab roe jelly and lychee to create a soupy effect. Common variations include soup-filled Guifei Shrimp and Chrysanthemum Guifei Shrimp. These dishes are crispy on the outside and tender on the inside, juicy, and rich in protein and trace elements.
Historical Origins
This dish is said to have originated in the Tang Dynasty imperial court and is named after Yang Guifei, a favorite of the imperial concubine Yang Yuhuan.
Ingredient Preparation
Main Ingredients: Use fresh shrimp (such as prawns, prawns with a 9-12 cm length) (e.g., shrimp with a scalloped tail).
Preparation: Leave the tail intact, remove the head and deveining. Some dishes require opening the back of the shrimp two-thirds of the way through the body.
Marinade: Marinate with a mixture of salt and sugar for 20 minutes.
Frying Method
- Wrap the shrimp paste with the crab roe jelly and knead into balls.
- Coat with crispy granules to form a granular shell (we offer a special red granular coating; contact our customer service for more information).
- Deep-fry at 170°C for 90 seconds to set.
Contact
Celia Wang
SHIPULLER ULTIMATE(DEZHOU)FOOD CO.,LTD
Email: info@cnbreading.com
WhatsApp: +86 18502911486