Season shrimp paste (used to make meatballs, shrimp dumplings and dim sum, a variety of fillings).
Shrimp paste sauce to make meatballs, shrimp or prawn filling was made with a beautiful orange shrimp. I can eat shrimp and a full frame. Salty, sweet, mellow. Chinese wine and sesame oil, aromatic scent. To cook a dish, like incandescent filaments Epaaepi๊ia fried dumplings, fried dumpling filling or over filling seasoned water. Or make meatballs, fried, then stir in brown sauce. Sometimes made with chicken or shrimp, etc. The Thiet.
To make meatballs, shrimp or prawn filling. The shrimp or shrimp. Because when I hit the sweet shrimp or shrimp themselves are very sticky. The small white shrimp (shrimp Sheehan) or large shrimp (prawns), the key is to choose fresh. Meat is not hard to play a tight, clear skin.
Clem is the taste of the fresh shrimp.
How do
- Wash shrimp with flour and water to wash clear. The water is drained dry.
- The freezer until cool.
- The pork is fresh, frozen and chilled white as well.
- When the meat is still cold in the attack. The mixture is sticky.
- When cooked shrimp to the extra bounce.
I made meatballs, shrimp or prawn filling in volume. Use the mixer to soft peaks hit by a pitch. Beat at high speed. Shrimp are tough and fast.
credit horapa.com
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