|⅔ pounds||Medium shrimp, peeled, scored down the back, deveined, rinsed, and patted dry|
|½ cup||Water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry|
|1½ tablespoon||Minced fresh ginger|
|1½ tablespoon||Minced scallions|
|1½ tablespoon||Chinese rice wine or sake|
|1 teaspoon||Toasted sesame oil|
|1 large||Egg white, lightly beaten|
|¼ pounds||Thin rice stick noodles (vermicelli)|
|Safflower or corn oil for deep-frying|
|Plum or duck sauce and hot mustard for dipping|
SHRIMP BALL SEASONINGS
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 ½-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
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812 Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@...> on Feb 5, 1997.
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