Recipe - Crispy Shrimp Balls

2/3 pound Medium shrimp, peeled,
scored down the back,
deveined, rinsed, and
patted dry
One half cup Water chestnuts, blanched in
boiling water for 10
seconds, refreshed in cold
water, drained, and patted
dry

SHRIMP BALL SEASONINGS
1 One half tablespoon Minced fresh ginger
1 One half tablespoon Minced scallions
1 One half tablespoon Chinese rice wine or sake
1 teaspoon Toasted sesame oil
Three fourths teaspoon Salt
1 lg Egg white, lightly beaten
2 tablespoon Cornstarch
One fourth pound Thin rice stick noodles
(vermicelli)
Safflower or corn oil for
deepfrying
Plum or duck sauce and hot
mustard for dipping

In a food processor fitted with a steel blade, process the shrimp to a
paste. Transfer to a large bowl; add the water chestnuts, seasonings, egg
white, and cornstarch. Stir vigorously until a stiff paste forms. Chill
thoroughly.

With a towel draped over the hand that holds a sharp knife, cut the noodles
into 1/2inch lengths. The towel prevents the noodles from flying around.
Spread evenly on a cookie sheet.

Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the
noodle pieces, pressing lightly to coat. Set on a cookie sheet.

Heat a wok or a deep skillet or saucepan until very hot. Add the oil and
heat to 375 degrees. Deepfry the shrimp balls in batches, turning them
constantly, until golden brown, 3 to 4 minutes. Remove with a handled
strainer or a slotted spoon, drain briefly in a colander, then transfer to
paper towels. Between batches, skim the oil with a fine strainer, and
reheat until hot. Serve the shrimp balls warm with sauce and mustard. To
reheat, warm on a cookie sheet in a 375 degree oven about 10 minutes.

Yield: 30 to 32 balls

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812

Posted to MCRecipe Digest V1 #474 by Angele Freeman jfreeman@netusa1.net
on Feb 5, 1997.