Crispy shrimp balls

Yield: 1 Servings

Measure Ingredient
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
¾ teaspoon Salt
1 large Egg white, lightly beaten
2 tablespoons Cornstarch
¼ pounds Thin rice stick noodles (vermicelli)
Safflower or corn oil for deep-frying
Plum or duck sauce and hot mustard for 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 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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