Esta es una exhibición prevé de cómo se va ver la receta de 'Crispy Shrimp Balls' imprimido.

Receta Crispy Shrimp Balls
by Global Cookbook

Crispy Shrimp Balls
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 2/3 lb Medium shrimp peeled, scored down back, deveined, rinsed, patted dry
  • 1/2 c. Water chestnuts blanched 10 seconds, refreshed, liquid removed, patted dry
  • 1 1/2 Tbsp. Chopped fresh ginger
  • 1 1/2 Tbsp. Chopped scallions
  • 1 1/2 Tbsp. Chinese rice wine or possibly sake
  • 1 tsp Toasted sesame oil
  • 3/4 tsp Salt
  • 1 lrg Egg white lightly beaten
  • 2 Tbsp. Cornstarch
  • 1/4 lb Thin rice stick noodles (vermicelli) Safflower or possibly corn oil for deep-frying Plum or possibly duck sauce for dipping Warm mustard for dipping

Direcciones

  1. In a food processor fitted with a steel blade, process the shrimp to a paste. Transfer to a large bowl; add in the water chestnuts, seasonings, egg white, and cornstarch. Stir vigorously till a stiff paste forms. Refrigeratethoroughly.
  2. With a towel draped over the hand which holds a sharp knife, cut the noodles into 1/2-inch lengths. The towel prevents the noodles from flying around. Spread proportionately on a cookie sheet.
  3. Shape scant teaspoonfuls of the shrimp mix into balls, then roll in the noodle pcs, pressing lightly to coat. Set on a cookie sheet.
  4. Heat a wok or possibly a deep skillet or possibly saucepan till very warm. Add in the oil and heat to 375 degrees. Deep-fry the shrimp balls in batches, turning them constantly, till golden, 3 to 4 min. Remove with a handled strainer or possibly a slotted spoon, drain briefly in a colander, then transfer to paper towels. Between batches, skim the oil with a fine strainer, and reheat till warm.
  5. Serve the shrimp balls hot with sauce and mustard. To reheat, hot on a cookie sheet in a 375 degree oven about 10 min.
  6. This recipe yields 30 to 32 balls.