Crispy Shrimp Balls
chinese, pasta, shellfish
2/3 lb medium shrimp -- peeled,
1 scored down
1 the back, deveined, rinsed,
1 and patted dry
1/2 cup water chestnuts -- blanched
1 in boiling
1 water for 10 seconds,
1 refreshed in cold water --
1 drained, and patted
1 dry
1 shrimp ball seasonings:
1 1/2 tablespoon minced fresh ginger
1 1/2 tablespoon minced scallions
1 1/2 tablespoon chinese rice wine or sake
1 teaspoon toasted sesame oil
3/4 teaspoon salt
1 large egg white -- lightly beaten
2 tablespoon cornstarch
1/4 lb thin rice stick noodles
1 (vermicelli)
1 safflower or corn oil for
1 deep-frying
1 plum or duck sauce and hot
1 mustard for
1 dipping
In a food processor fitted with a steel blade, process the shrimp to a paste. Transfer to a large bowl; add the water chestnuts, seasonings, egg white, and cornstarch. Stir vigorously until a stiff paste forms. Chill thoroughly.
With a towel draped over the hand that holds a sharp knife, cut the noodles into 1/2-inch lengths. The towel prevents the noodles from flying around. Spread evenly on a cookie sheet.
Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat. Set on a cookie sheet.
Heat a wok or a deep skillet or saucepan until very hot. Add the oil and heat to 375 degrees. Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes. Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels. Between batches, skim the oil with a fine strainer, and reheat until hot. Serve the shrimp balls warm with sauce and mustard. To reheat, warm on a cookie sheet in a 375 degree oven about 10 minutes.
Yield: 30 to 32 balls
Recipe By : Cooking Live Show #CL8812
From: Angele - Freeman Date: 05 Feb 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings