Golden Shrimp Balls Recipe
Golden Shrimp Balls are my favorite shrimp preparation. I have been making this delicious Golden Shrimp Balls for a few years now. This Golden Shrimp Balls recipe is simply fantastic.
Ingredients
| Shrimp | 1/2 Pound | |
| Pork fat | 2 Ounce | |
| Salt | 1/2 Teaspoon | |
| 1 teaspoon rice wine or dry sherry | ||
| Sesame oil | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Egg white | 1 | |
| 1 cup fine breadcrumbs | ||
| Oil | 6 Cup (16 tbs) (For frying) | |
Directions
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Flatten each shrimp with the broad side of a cleaver to make chopping easier.
Finely chop shrimp and pork fat with a cleaver.
Combine chopped pork fat and shrimp.
Chop mixture to a fine paste.
Using a spoon or your hands, thoroughly mix shrimp paste with salt, wine, sesame oil, cornstarch and egg white.
Roll mixture in the palms of your hands into 1-inch balls.
Put breadcrumbs in a shallow dish.
Roll shrimp balls in breadcrumbs to coat thoroughly.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower shrimp balls into hot oil with a slotted metal spoon.
Deep-fry 4 or 5 at a time until golden, about 3 minutes.
Remove from oil with slotted spoon.
Drain on paper towels.
Repeat with remaining shrimp balls.
Rinse and pat dry with a paper towel.
Flatten each shrimp with the broad side of a cleaver to make chopping easier.
Finely chop shrimp and pork fat with a cleaver.
Combine chopped pork fat and shrimp.
Chop mixture to a fine paste.
Using a spoon or your hands, thoroughly mix shrimp paste with salt, wine, sesame oil, cornstarch and egg white.
Roll mixture in the palms of your hands into 1-inch balls.
Put breadcrumbs in a shallow dish.
Roll shrimp balls in breadcrumbs to coat thoroughly.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower shrimp balls into hot oil with a slotted metal spoon.
Deep-fry 4 or 5 at a time until golden, about 3 minutes.
Remove from oil with slotted spoon.
Drain on paper towels.
Repeat with remaining shrimp balls.
Chef
