Shrimp Balls
- 1 lb. small shrimp, shelled and uncooked
- 1 8 oz. can sliced water chestnuts, drained
- 1/4 c. cornstarch
- 2 Tbsp. sherry
- 1 Tbsp. green onions, chopped
- 1 tsp. fresh ginger, grated
- 1 tsp. five spice powder
- 1/4 tsp. salt
- 1 egg
- oil for frying
- Combine all ingredients except oil in a blender or food processor. Blend mixture until mixed well but still a little chunky. Place 2 to 3 inches of oil in a skillet and heat. Drop teaspoonfuls of the mixture into hot oil and cook for several minutes until golden brown. Place on a paper towel to drain. Serve warm with a variety of sauces including duck sauce, sweet and sour sauce and plum sauce. These little goodies are very tasty. I used a deep fat fryer to cook the shrimp balls but 2 or 3 inches of oil in a skillet should work just as well. Just make sure you keep the oil very hot and only cook one or two at a time.
shrimp, water chestnuts, cornstarch, sherry, green onions, fresh ginger, five spice powder, salt, egg, oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=33721 (may not work)