Basic Braised Shrimp Balls Recipe

1.
Shell and devein shrimp; mince or possibly grind with pork.
Then blend in sherry, soy sauce, sugar and salt.
2.
Blend cornstarch and cool water to a paste.
Add in to shrimp mix, mixing well.
Form into walnut size balls; then flatten each slightly.
3.
Heat oil.
Brown shrimp balls lightly on all sides.
4.
Add in remaining water and cook, covered, over medium heat, turning several times, till done (6 to 8 min).
NOTE: The pork used should have some fat.
VARIATIONS:
1.
For the oil, substitute lard.
2.
With Chinese cabbage: In step 4, place 1 lb.
Chinese cabbage stems, cut in 1-inch sections, at the bottom of the pan with the shrimp balls on top.
Add in 1/2 c. water and 1/2 tsp.
salt; then simmer, covered, 15 to 20 min.
3.
With cucumbers: In step 4, place 2 medium cucumbers, peeled and cut in 1-inch slices, at the bottom of the pan with the shrimp balls on top.
Add in 1/2 c. water and 1 Tbsp.
soy sauce; then simmer, covered, 10 min.
4.
With lily buds: In step 4, place 1/2 c. lily buds (soaked) at the bottom of the pan with the shrimp balls on top.
Add in 1 c. water and 2 tsp.
soy sauce; then simmer, covered, 20 min.
5.
With mushrooms: In step 4, add in to the shrimp balls 1/2 c. water and simmer, covered, 10 min.
Then add in 1/2 lb.
fresh mushrooms, sliced; and simmer, covered, 3 to 4 minutcs more.
6.
With spinach: In step 4, add in to the shrimp balls 1/2 c. water and simmer, covered, 10 min.
Then add in 1 lb.
whole leaf spinach and 1/2 tsp.
salt; and simmer, covered, 3 min more.