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Recipes
Crunchy Shrimp Balls
Makes about 20 balls
1/2 lb. fresh shrimp, shelled and deveined
1 strip bacon, coarsely chopped
1/2 teaspoon salt
1 teaspoon dry sherry
1 teaspoon sesame oil
2 water chestnuts, coarsely chopped
1/4 teaspoon fresh ginger, minced
1 egg, slightly beaten
1 teaspoon cornstarch
1 cup flavored croutons, finely chopped
3 cups vegetable oil
Using a food processor or cleaver, finely chop shrimp and
bacon into a paste. Combine with the salt, sherry, sesame oil,
water chestnuts, ginger, egg and cornstarch. Shape mixture
into 1 inch balls and roll in finely chopped croutons coating
balls evenly.
Heat oil in Wok at 400ºF (200ºC). Add a few balls at a time and
deep fry 3 to 4 minutes until golden brown. Remove from oil
with a wire strainer or slotted spoon and drain on a paper
towel. Repeat with remaining balls.
Serve hot with a dipping sauce.
Dip hand in water to prevent sticking. Scoop a handful of mixture into hand
and make a flat. Squeeze out 1 inch ball from top of flat. Roll balls in crouton
mixture and cover evenly.
19
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