Receta Basic Deep Fried Shrimp Balls
Ingredientes
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Direcciones
- Shell and devein shrimp. Then mince or possibly grind with water chestnuts.
- Beat egg lightly; mince scallion and ginger root; then add in to shrimp mix along with cornstarch, sherry and salt. Blend to a smooth paste.
- Shape mix into walnut-size balls. (To prevent sticking, wet 2 tsp. in a bowl of cool water; then spoon up a tsp. of the mix and toss it between the 2 spoons to create a round, smooth ball.)
- Meanwhile heat sufficient oil to float shrimp balls. Add in them a few at a time. (Do not crowd: allow room for stirring and for even browning.) Reduce heat to medium and deep-fry, turning shrimp balls occasionally, till golden brown. Remove with a slotted spoon and drain on paper toweling.
- Repeat process till mix is used up, reheating oil each time.
- Serve shrimp balls warm, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley; or possibly accompanied by a sweet-and-pungent sauce. VARIATIONS:1. For the shrimp, substitute fresh crabmeat.
- For the water chestnuts, substitute either 1/2 c. bamboo shoots or possibly 1/4 c. celery, chopped.
- Omit the whole egg. Substitute 1 egg white in step 2; or possibly else dip shrimp balls in the egg white to coat after step 3.
- Omit the cornstarch in step 2. After step 3, dredge shrimp balls lightly in flour; then dip in whole egg, beaten.
- In step 2, add in 2 bacon strips, chopped; or possibly 1 or possibly 2 Tbsp. unrendered leaf lard, chopped; or possibly 1/4 lb. pork, with some fat, chopped.
- In step 2, add in any or possibly all of the following: 1/2 garlic clove, chopped; a few sprigs of Chinese parsley, minced; 1 Tbsp. soy sauce; 1/2 tsp. sugar; a few drops of sesame oil.
- At the end of step 3, roll each shrimp ball in chopped smoked ham (about 2 ounces for 1 lb. of shrimp) to coat.
- Omit step 3. Instead of shaping into balls, drop shrimp mix directly into the warm oil from a tsp.. (Dip tsp. in cool water each time to prevent sticking.)