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LOCATION: Recipes >> Asian >> Shrimp Balls 01

Print this Recipe    Shrimp Balls 01

PAI CHIAO HSIA CH'IU (SHRIMP BALLS)
Yield: 30 servings

20 slices white bread, crusts removed, cubed
1 1/4 lb shrimp, shelled, deveined, and rinsed
1/2 c water chestnuts, blanched and finely chopped
1 lg egg white, beaten lightly
2 tb lard, finely chopped
1 tb rice wine
1 1/2 ts gingerroot, minced
1 1/2 ts scallion, minced
1 1/2 ts salt
1 1/2 tb cornstarch
peanut or corn oil for frying

3 tb coarse salt
1 tb Szechwan peppercorns, crushed and lightly toasted

Arrange bread cubes in one layer on a baking sheet and let them
dry at room temperature overnight. In a food processor, puree the
shrimp, transfer to a bowl, and stir in water chestnuts, egg white,
lard, wine, ginger, scallion, salt, and cornstarch. Beat vigorously
with a wooden spoon and compact it. Form rounded teaspoons of the
mixture into balls with hands dipped in cold water. Roll the balls
in the bread crumbs, pressing the cubes in lightly.

Arrange them in one layer on the baking sheet. In a deep fryer,
heat 2-inches of oil to 375f. In it fry the shrimp balls in batches,
turning them, for 1-2 minutes or until they are golden. Transfer
them to paper towels to drain. Bring the oil up to 375f again and
add the shrimp balls. Fry again, turning, until they are a deep
golden. Transfer to paper towels to drain. In a small bowl, stir
together the coarse salt and peppercorns for dipping. Serve with
the shrimp.

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