Shrimp Nuts

"These whimsical appetizers are made with a mousseline of shrimp, studded with crunchy water chestnuts, and rolled in bits of rice noodles. Once fried, the noodles puff up appealingly, creating a delightfully crisp coating."
 
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Ready In:
45mins
Ingredients:
13
Yields:
32 balls
Serves:
12-16
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ingredients

  • 23 lb male medium shrimp, peeled,deveined,rinsed,drained,and dried
  • 12 cup water chestnut, chopped
  • 1 12 tablespoons gingerroot, minced
  • 1 12 tablespoons scallions, minced
  • 1 12 tablespoons rice wine or 1 1/2 tablespoons sake
  • 1 teaspoon sesame oil
  • 34 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons cornstarch
  • 4 ounces rice noodles or 4 ounces vermicelli
  • 4 cups safflower oil or 4 cups corn oil
  • plum sauce or Chinese duck sauce
  • hot mustard, for dipping
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directions

  • Blanch the water chestnuts in boiling water for 10 seconds, refresh them in cold water, drain thoroughly, and dry with paper towels.
  • Place the shrimp in a food processor fitted with a steel blade and chop to a paste.
  • Transfer to a large bowl and add the water chestnuts, ginger root, scallions, rice wine or sake, sesame oil, salt, egg white and cornstarch.
  • Stir vigorously in one direction until the mixture forms a stiff paste.
  • Chill thoroughly for easier handling before shaping into balls.
  • Holding a towel or a plastic bag over the rice stick noodles to contain them, use a sharp knife to cut them to ½-inch lengths.
  • Spread them evenly on a cookie sheet.
  • Shape scant teaspoonfuls of the shrimp mixture into balls, then coat them in the rice noodle pieces, pressing lightly.
  • Set on a cookie sheet.
  • Heat a wok or a skillet, add the safflower or corn oil, and heat to 375°F.
  • Deep-fry the shrimp balls in batches, turning constantly, until golden brown, about 3½ minutes.
  • Remove with a strainer or a slotted spoon and drain briefly in a colander, then transfer to absorbent paper.
  • Strain the oil with a fine-meshed strainer and reheat between batches.
  • Arrange the deep-fried balls on a platter and serve warm with plum sauce and hot mustard.
  • They may be reheated in a preheated 375°F oven, about 10 minutes until crisp and piping hot.

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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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