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Ingredientes
- 1/2 kilo fresh shrimps, shelled and-finely chopped
- 1/4 cup pork fat, finely chopped
- 1/4 cup all purpose flour
- 1 tsp. salt
- 1/8 tsp. white pepper
- 10 pcs water chestnuts, finely chopped
- 1 whole egg, lightly beaten
- 2 cup bihon or vermicelli noodles, cut into 1 inch length
- How to cook Crispy Shrimp Balls
- Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
- Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
- Soak bihon noodles in water for 1 minute. Drain. Spread on a platter.
- Roll shrimp mixture in bihon noodles until balls are formed and well coated.
- Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
- Serve hot with sauce.
- Sauce:
- 1/2 cup banana catsup
- 1/2 cup pineapple juice
- 2 tbsp. cornstarch dissolved in
- 1 cup water
- 1 tsp. sugar
- 1 small onion, chopped
- 1/2 tsp. fine salt
- 1 small can pineapple chunks
View Full Recipe at Panlasang Pinoy
