Fried Chinese Shrimp Balls Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Orange soy dipping sauce1 Cup (16 tbs)
 Shrimp1 Pound, deveined (Medium To Large)
 Canned water chestnuts8 Ounce, drained (1 Can)
 Egg1
 Green onion1 , finely chopped
 Cornstarch1 1⁄2 Tablespoon
 Shredded gingerroot/1/4 teaspoon ground ginger1 Teaspoon
 Salt1⁄2 Teaspoon
 White pepper1 Pinch
 Sesame oil1 Teaspoon
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)
 Chinese mustard1 Tablespoon
 Orange marmalade1⁄2 Cup (8 tbs)
 Soy sauce1 Tablespoon
 Prepared horseradish1 Teaspoon
 Lemon juice1 Teaspoon
 Red cayenne pepper1⁄8 Teaspoon
 Sesame oil1⁄4 Teaspoon (Orange-Soy Dipping Sauce:)

Nutrition Facts

Serving size: Complete recipe

Calories 1752 Calories from Fat 562

% Daily Value*

Total Fat 63 g97.4%

Saturated Fat 9.7 g48.5%

Trans Fat 0 g

Cholesterol 900.9 mg

Sodium 3899.4 mg162.5%

Total Carbohydrates 186 g61.9%

Dietary Fiber 10.7 g42.6%

Sugars 120.1 g

Protein 108 g216.5%

Vitamin A 69.3% Vitamin C 71%

Calcium 35.4% Iron 89.2%

*Based on a 2000 Calorie diet

Directions

Prepare Orange-Soy Dipping Sauce; set aside.
Finely chop shrimp and water chestnuts.
In a medium bowl, lightly beat egg.
Stir in chopped shrimp and water chestnuts, green onion, cornstarch, gingerroot or ground ginger, salt, white pepper and sesame oil, if desired.
Shape mixture into 1-inch balls.
Preheat oven to 165F (75C).
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Fry 6 to 8 shrimp balls at a time in hot oil.
Cook 40 to 60 seconds or until golden brown, turning 2 or 3 times.
Drain on paper towels; keep hot in oven.
Pour mustard and Orange-Soy Dipping Sauce into separate bowls.
Arrange cooked shrimp balls on a platter or in a serving bowl.
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