Crispy Shrimp Balls Recipe
Servings: 12
Ingredients
- 2/3 lb Medium shrimp peeled, scored down back, deveined, rinsed, patted dry
- 1/2 c. Water chestnuts blanched 10 seconds, refreshed, liquid removed, patted dry
- 1 1/2 Tbsp. Chopped fresh ginger
- 1 1/2 Tbsp. Chopped scallions
- 1 1/2 Tbsp. Chinese rice wine or possibly sake
- 1 tsp Toasted sesame oil
- 3/4 tsp Salt
- 1 lrg Egg white lightly beaten
- 2 Tbsp. Cornstarch
- 1/4 lb Thin rice stick noodles (vermicelli) Safflower or possibly corn oil for deep-frying Plum or possibly duck sauce for dipping Warm mustard for dipping
Directions
- In a food processor fitted with a steel blade, process the shrimp to a paste. Transfer to a large bowl; add in the water chestnuts, seasonings, egg white, and cornstarch. Stir vigorously till a stiff paste forms. Refrigeratethoroughly.
- With a towel draped over the hand which holds a sharp knife, cut the noodles into 1/2-inch lengths. The towel prevents the noodles from flying around. Spread proportionately on a cookie sheet.
- Shape scant teaspoonfuls of the shrimp mix into balls, then roll in the noodle pcs, pressing lightly to coat. Set on a cookie sheet.
- Heat a wok or possibly a deep skillet or possibly saucepan till very warm. Add in the oil and heat to 375 degrees. Deep-fry the shrimp balls in batches, turning them constantly, till golden, 3 to 4 min. Remove with a handled strainer or possibly a slotted spoon, drain briefly in a colander, then transfer to paper towels. Between batches, skim the oil with a fine strainer, and reheat till warm.
- Serve the shrimp balls hot with sauce and mustard. To reheat, hot on a cookie sheet in a 375 degree oven about 10 min.
- This recipe yields 30 to 32 balls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 97 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 189mg | 8% |
| Potassium 105mg | 3% |
| Total Carbs 13.36g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.07g | 0% |
| Protein 6.69g | 11% |
