Fried Chinese Shrimp Balls Recipe
Ingredients
| Orange-Soy Dipping Sauce | ||
| 1 lb. medium to large shrimp, shelled, deveined | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Egg | 1 | |
| Green onion | 1 , finely chopped | |
| Cornstarch | 1/2 Tablespoon | |
| 1 teaspoon finely shredded gingerroot or 1/4 teaspoon ground ginger | ||
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| 1 teaspoon sesame oil, if desired | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Chinese hot mustard | ||
| Orange marmalade | 1/2 Cup (16 tbs) (Orange-Soy Dipping Sauce:) | |
| Soy sauce | 1 Tablespoon (Orange-Soy Dipping Sauce:) | |
| Prepared horseradish | 1 Teaspoon (Orange-Soy Dipping Sauce:) | |
| Lemon juice | 1 Teaspoon (Orange-Soy Dipping Sauce:) | |
| Red cayenne pepper | 1/8 Teaspoon (Orange-Soy Dipping Sauce:) | |
| 1/4 teaspoon sesame oil, if desired | ||
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.
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.
Chef
