极简纯手工虾丸 Simple shrimp balls
又Q弹又嫩滑，高蛋白低脂肪，虾丸真的很适合夏天或者想要吃得健康的时候做来吃。只需要五种材料，调味直接在砧板上完成，连碗都不需要。零难度食物也可以很美味！
These healthy shrimp balls are so easy to make and very delicious. Only five ingredients are required, and other than boiling the shrimp balls, everything can be done on a chopping board. They are juicy, bouncy, and go perfectly with a bowl of noodle / vermicelli soup!
1人份材料
Serves1
清理好的虾仁120克
木薯粉 1茶匙
泡打粉 1/8茶匙
盐、黑胡椒适量
120g peeled shrimps
1tsp tapioca flour
1/8tsp baking powder
salt, pepper to taste
新鲜虾仁（去壳、去肠线）切碎、剁成泥，直到虾肉肉糜产生一定粘度。高兴的话也可以稍微保留一点虾仁的颗粒感。Finely chop the peeled, deveined shrimp until it has a "puree" texture. You can retain small pieces of shrimp in the puree if desired.
虾肉肉糜加入盐、黑胡椒调味，和木薯粉、泡打粉混合，直接用刀在砧板上拌匀。Season shrimp puree with salt and pepper, using the knife, mix shrimp with tapioca flour and baking powder.
冷水下锅肉丸不容易散掉。用手或者两个勺子把虾肉肉糜整形成球，分4-5颗，轻放入盛有清水的锅里，开中火煮，丸子浮起后继续煮3-5分钟，全熟了就可以捞出。Shape shrimp puree into 4-5 balls with your hands or two spoons. Place shrimp balls into a pot filled with water. Cook over medium heat, continue cooking 3-5 minutes after shrimp balls float to the surface.
少许木薯粉给虾丸带来了弹牙的口感，又不会让人觉得吃起来都是淀粉的质感。新鲜的虾仁就只需要盐和黑胡椒调味也非常鲜美了。煮点蔬菜、面条或是米粉之类的，就是一顿非常健康和令人满足的快手餐。清淡口味，或是加入辣椒油、老干妈、腌菜之类的配菜一起吃，都很美味！
在家煮火锅的时候可以把这个当作虾滑用，绝对不输给火锅店的！
健康好吃可以共存
Ins uiq_qiu
微博 张-柴-秋
www.qiuqiufood.com
