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Crispy Shrimp Balls Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. Shape scant teaspoonfuls of the shrimp mix into balls, then roll in the noodle pcs, pressing lightly to coat. Set on a cookie sheet.
4. 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.
5. Serve the shrimp balls hot with sauce and mustard. To reheat, hot on a cookie sheet in a 375 degree oven about 10 min.
6. This recipe yields 30 to 32 balls.

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