Basic Deep Fried Shrimp Balls Recipe

  1. 1.
  2. Shell and devein shrimp.
  3. Then mince or possibly grind with water chestnuts.
  4. 2.
  5. Beat egg lightly; mince scallion and ginger root; then add in to shrimp mix along with cornstarch, sherry and salt.
  6. Blend to a smooth paste.
  7. 3.
  8. Shape mix into walnut-size balls.
  9. (To prevent sticking, wet 2 tsp.
  10. in a bowl of cool water; then spoon up a tsp.
  11. of the mix and toss it between the 2 spoons to create a round, smooth ball.)
  12. 4.
  13. Meanwhile heat sufficient oil to float shrimp balls.
  14. Add in them a few at a time.
  15. (Do not crowd: allow room for stirring and for even browning.)
  16. Reduce heat to medium and deep-fry, turning shrimp balls occasionally, till golden brown.
  17. Remove with a slotted spoon and drain on paper toweling.
  18. 5.
  19. Repeat process till mix is used up, reheating oil each time.
  20. 6.
  21. Serve shrimp balls warm, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley; or possibly accompanied by a sweet-and-pungent sauce.
  22. VARIATIONS:1.
  23. For the shrimp, substitute fresh crabmeat.
  24. 2.
  25. For the water chestnuts, substitute either 1/2 c. bamboo shoots or possibly 1/4 c. celery, chopped.
  26. 3.
  27. Omit the whole egg.
  28. Substitute 1 egg white in step 2; or possibly else dip shrimp balls in the egg white to coat after step 3.
  29. 4.
  30. Omit the cornstarch in step 2.
  31. After step 3, dredge shrimp balls lightly in flour; then dip in whole egg, beaten.
  32. 5.
  33. In step 2, add in 2 bacon strips, chopped; or possibly 1 or possibly 2 Tbsp.
  34. unrendered leaf lard, chopped; or possibly 1/4 lb.
  35. pork, with some fat, chopped.
  36. 6.
  37. In step 2, add in any or possibly all of the following: 1/2 garlic clove, chopped; a few sprigs of Chinese parsley, minced; 1 Tbsp.
  38. soy sauce; 1/2 tsp.
  39. sugar; a few drops of sesame oil.
  40. 7.
  41. At the end of step 3, roll each shrimp ball in chopped smoked ham (about 2 ounces for 1 lb.
  42. of shrimp) to coat.
  43. 8.
  44. Omit step 3.
  45. Instead of shaping into balls, drop shrimp mix directly into the warm oil from a tsp.. (Dip tsp.
  46. in cool water each time to prevent sticking.)

shrimp, water, egg, scallion, ginger root, cornstarch, sherry, salt oil

Taken from cookeatshare.com/recipes/basic-deep-fried-shrimp-balls-79464 (may not work)

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