“Salad pork chops” and “salad shrimp balls” are popular dishes at Hong Kong-style dai pai dongs.
Originally, the first person to introduce salad dressing into dishes was a Hong Kong chef who served at the Presidential Palace in the Philippines. Both the President and the First Lady praised the deliciousness after tasting it. Later, this chef brought the recipe back to Hong Kong and opened a restaurant. Gradually, this dish with salad dressing became well-known, and today, it has become a famous salad dish widely recognized on the streets.
In making salad dressing, condensed milk is crucial alongside salad sauce/mayonnaise. Condensed milk not only balances the acidity of the salad sauce but also enhances its richness and smoothness, making it easier to achieve a thickened sauce effect. This time, Big Boy has also added Sunkist Navel Orange juice to the dish, making this salad shrimp ball dish fresher and sweeter, perfect for appetizing in spring and summer!
The cooking video is already prepared for everyone, and further down, you’ll find a detailed written recipe and instructions!
Ingredients (serve 2)
Basic Ingredients:
Orange | 1 bulb |
|---|---|
Prawns | 8-10 pcs |
Mayonnaise | 80 g |
Condensed Milk | 2 tbsp |
Marinade:
Salt | ½ tsp |
|---|---|
Ground White Pepper | ½ tsp |
Sesame Oil | 2 tsp |
Corn Starch | 50g |
Steps
1.
Peel and devein the large shrimp, leaving the tails intact.
2.
Marinate the shrimp with salt, pepper, and sesame oil for 15 minutes.
3.
Juice half of the Orange and cut the other half into wedges for garnish.
4.
Mix the orange juice with salad dressing and condensed milk, stirring until well combined.
5.
Coat the shrimp with cornstarch, shaking off any excess.
6.
Heat a pan over medium heat, add enough oil, and fry the shrimp until golden brown on the surface. Set aside.
7.
In the same pan, discard excess oil and add the prepared orange salad dressing. Heat until hot.
8.
Return the shrimp and orange wedges to the pan, stir well, and cook until the sauce thickens. Serve immediately.
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