“From C. Wong At Madison Middle School.”
READY IN:
1hr
SERVES:
12-24
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash, shell, devein and finely chop shrimp. Combine with waterchestnuts, egg, cornstarch, sherry extract and salt. Form into 1" balls. Pour enough oil into wok to fill it 1/3 full. Heat oil to 375*. Fry shrimp balls, approximately 6 at a time, until golden brown. Drain on paper towels. Keep shrimp balls warm in oven. Combine ingredients for sauce in a small fondue pot. Cook over low heat until thickened, stirring constantly. Keep sauce warm; serve with hot shrimp balls.

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