Contributed by Catsrecipes Y-Group
- Makes 30 – 32
- ⅔ pound medium shrimp, peeled, scored down the back, deveined, rinsed, and patted dry
- ½ cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry
- 1 large egg, lightly beaten
- 2 tablespoons cornstarch
- ¼ pound thin rice stick noodles (vermicelli)
- safflower or corn oil for deep-frying
- plum or duck sauce and hot mustard for dipping
Shrimp ball seasoning Edit
- 1½ tablespoons minced fresh ginger
- 1½ tablespoons minced scallions
- 1½ tablespoons Chinese rice wine or sake
- 1 teaspoon toasted sesame oil
- ¾ teaspoon salt
- In a food processor fitted with a steel blade, process the shrimp to a paste.
- Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch.
- Stir vigorously until a stiff paste forms.
- Chill thoroughly.
- With a towel draped over the hand that holds a sharp knife, cut the noodles into ½-inch lengths.
- The towel prevents the noodles from flying around.
- Spread evenly on a cookie sheet.
- Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.
- Set on a cookie sheet.
- Heat a wok or a deep skillet or saucepan over high.
- Add the oil and heat to 375°F.
- Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.
- Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.
- Between batches, skim the oil with a fine strainer, and reheat until hot.
- Serve the shrimp balls warm with sauce and mustard.
- To reheat, warm on a cookie sheet in a 375°F oven, about 10 minutes.
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