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“This is another recipe from Madame S.T. Ting Wong, my favorite Chinese cookbook author. I'm slowly plowing my way through her recipes and we did this one last week and thoroughly enjoyed it, as did our guests! She recommends serving it with peppercorn salt so I'm adding that recipe as well. This is really nice to serve with cocktails, as we did.”
30 balls

Ingredients Nutrition


  1. Wash shrimp and dry well with a paper towel.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Drain on paper towels.
  7. Serve hot with peppercorn salt, if desired, or with any sauce of your choice.
  8. Peppercorn Salt:
  9. brown peppercorns and salt in a dry frying pan over low heat until fragrance comes out.
  10. Place a piece of foil on a flat surface; pour mixture onto foil and fold foil over; crush with a rolling pin.
  11. You can make this and store indefinitely in a jar in your pantry.

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