Chinese Shrimp Balls

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Contributed by Catsrecipes Y-Group

  • Makes 30 – 32


Shrimp ball seasoning[edit]


  1. In a food processor fitted with a steel blade, process the shrimp to a paste.
  2. Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch.
  3. Stir vigorously until a stiff paste forms.
  4. Chill thoroughly.
  5. With a towel draped over the hand that holds a sharp knife, cut the noodles into ½-inch lengths.
  6. The towel prevents the noodles from flying around.
  7. Spread evenly on a cookie sheet.
  8. Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.
  9. Set on a cookie sheet.
  10. Heat a wok or a deep skillet or saucepan over high.
  11. Add the oil and heat to 375°F.
  12. Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.
  13. Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.
  14. Between batches, skim the oil with a fine strainer, and reheat until hot.
  15. Serve the shrimp balls warm with sauce and mustard.
  16. To reheat, warm on a cookie sheet in a 375°F oven, about 10 minutes.