Lemon fragranceApricotkernelsare crispyshrimp ballsingredients: 40 American almonds, 500g shrimp,Cucumber1 stalk, 1 teaspoon of cheese powder (5g), 50ml water, 1 teaspoon of salt (5g), 1 teaspoon of cooking wine (5ml),Cornstarch2 tablespoons (30g),Lemon juice2 tablespoons (30ml), 100ml water,Sugar1 tablespoon (15g)),Fried lemon fragrant almond shrimp balls:

1) Remove the head and skin from the shrimp, keep the tail.

Mix the cheese powder with 50ml water in a bowl, stir evenly and set aside.Cut the cucumber into 2cm cubes for later use.2) Cut two-thirds of the shrimp's back with a knife, remove the sand vein, place the shrimp in the bowl, season with half a teaspoon of salt, cooking wine, stir well until starch is evenly coated on each shrimp.

3) Heat oil in a wok over high heat until 80% hot. Use chopsticks to hold the shrimp and drop them one by one into the oil, fry for about 1 minute, then use a strainer to remove and drain off excess oil.

Allow the shrimp to cool down before frying again for 10 seconds, then drain off the extra oil.4)

Frythe lemon juiceand 100ml water in a flat pan over medium heat. Stir in the remaining half teaspoon of salt and sugar, stir until dissolved. Continue stirring along one direction until the sauce thickens, then add shrimp balls, almonds, and cucumber pieces, mix thoroughly until the sauce coats all ingredients.Remove from heat when done., 100ml water, mixed with the remaining 1/2 teaspoon salt and sugar, stirred evenly. Then switch to medium heat, pour in the dissolved cheese sauce, stir in the same direction. When the sauce thickens, add shrimp balls, almonds, and cucumber cubes, stir until the sauce coats all of them before serving.