Fried Chinese Shrimp Balls Recipe


MethodMain Ingredient


 Orange soy dipping sauce1 Cup (16 tbs)
 Shrimp1 Pound, deveined (Medium To Large)
 Canned water chestnuts8 Ounce, drained (1 Can)
 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


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.