Shrimp Balls
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
30 balls
ingredients
- 1 lb fresh shrimp, shelled and deveined
- 1 slice bread, crusts removed,soaked in water and squeezed before using
- 1 teaspoon salt
- 1 egg, beaten
- 1 1⁄2 teaspoons cornstarch
- 1 teaspoon sherry wine
- 4 water chestnuts, finely chopped
- 1 cup cold water
- vegetable oil, for frying
-
Peppercorn Salt
- 2 tablespoons chinese peppercorns
- 1⁄4 cup salt
directions
- Wash shrimp and dry well with a paper towel.
- Chop or grind shrimp very fine (I used my food processor); put into a bowl; add bread, salt, egg, cornstarch, sherry and water chestnuts; stir vigorously 1 minute until well mixed.
- Dip a teaspoon into the cold water, then dip spoon into shrimp paste and scoop out enough to form a ball the size of a walnut; repeat this dipping process with each ball, it will prevent sticking.
- Heat the oil to 375° (I used an electric frying pan and it was perfect for keeping the oil at the right temperature), and as you're dipping, drop in the balls and fry for about 2-3 minutes, turning halfway through.
- I do about 4-5 at a time, if you try to do more the oil temperature will drop too much and your balls will be greasy!
- Drain on paper towels.
- Serve hot with peppercorn salt, if desired, or with any sauce of your choice.
-
Peppercorn Salt:
- brown peppercorns and salt in a dry frying pan over low heat until fragrance comes out.
- Place a piece of foil on a flat surface; pour mixture onto foil and fold foil over; crush with a rolling pin.
- You can make this and store indefinitely in a jar in your pantry.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin