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m (→Directions: clean up, replaced: bok choy → bok choy) |
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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | ==Description== |
+ | == Description == |
| − | ==Ingredients== |
+ | == Ingredients == |
| − | *1 pound [[Shrimp]] |
+ | * 1 pound [[Shrimp]] |
| − | *4 [[water chestnut]]s finely minced |
+ | * 4 [[water chestnut]]s finely minced |
| − | *1 [[egg]] |
+ | * 1 [[egg]] |
| − | *4 scallions, minced |
+ | * 4 scallions, minced |
| − | *1/2 teaspoon grated [[ginger]] |
+ | * 1/2 teaspoon grated [[ginger]] |
| − | *1 teaspoon [[salt]] |
+ | * 1 teaspoon [[salt]] |
| − | *4 teaspoons [[cornstarch]] |
+ | * 4 teaspoons [[cornstarch]] |
| − | ==Directions== |
+ | == Directions == |
| − | #Shell and devein [[Shrimp]]. Wash carefully, and dry on paper towels. Mince finely. Place half the minced [[Shrimp]] at end of a large cutting board. Using flat side of a cleaver, draw [[Shrimp]] across board to smooth into a paste. Repeat with second half of mixture. (If you are using a utensil other than a cleaver, repeat the action.) |
+ | # Shell and devein [[Shrimp]]. Wash carefully, and dry on paper towels. Mince finely. Place half the minced [[Shrimp]] at end of a large cutting board. Using flat side of a cleaver, draw [[Shrimp]] across board to smooth into a paste. Repeat with second half of mixture. (If you are using a utensil other than a cleaver, repeat the action.) |
| − | #Put [[Shrimp]] in medium mixing bowl. Add [[water chestnut]]s and mix into a smooth paste. Make a well in the center. Put in [[egg]] and break up with a fork. Add minced scallions, [[ginger]] and [[salt]]. Stir to combine. Sprinkle in [[cornstarch]] and mix well. |
+ | # Put [[Shrimp]] in medium mixing bowl. Add [[water chestnut]]s and mix into a smooth paste. Make a well in the center. Put in [[egg]] and break up with a fork. Add minced scallions, [[ginger]] and [[salt]]. Stir to combine. Sprinkle in [[cornstarch]] and mix well. |
| − | #Form [[Shrimp]] into balls one rounded tablespoon at a time. |
+ | # Form [[Shrimp]] into balls one rounded tablespoon at a time. |
| − | #TO BOIL: Bring 2 quarts of [[water]] to the boil. Drop in [[Shrimp]] balls one at a time. Remove when they float to the surface. Serve with hoisin sauce. |
+ | # TO BOIL: Bring 2 quarts of [[water]] to the boil. Drop in [[Shrimp]] balls one at a time. Remove when they float to the surface. Serve with hoisin sauce. |
| − | #TO FRY: Heat 2 cups [[peanut oil]] in a 3 quart saucepan. Drop in [[Shrimp]] balls, a few at a time. When they become golden and float to the surface, remove them to paper towels to drain. Garnish with scallions and grated [[lemon peel]]. |
+ | # TO FRY: Heat 2 cups [[peanut oil]] in a 3 quart saucepan. Drop in [[Shrimp]] balls, a few at a time. When they become golden and float to the surface, remove them to paper towels to drain. Garnish with scallions and grated [[lemon peel]]. |
| − | #IN SOUP: Pre-cooked [[Shrimp]] balls may be added to [[Chicken]] soup with half a bunch of cleaned, chopped [[spinach]] or [[ |
+ | # IN SOUP: Pre-cooked [[Shrimp]] balls may be added to [[Chicken]] soup with half a bunch of cleaned, chopped [[spinach]] or [[bok choy]]. Serves 4 - 6 |
[[Category:Taiwanese Recipes]] |
[[Category:Taiwanese Recipes]] |
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Latest revision as of 19:27, 5 December 2010
Description
Ingredients
- 1 pound Shrimp
- 4 water chestnuts finely minced
- 1 egg
- 4 scallions, minced
- 1/2 teaspoon grated ginger
- 1 teaspoon salt
- 4 teaspoons cornstarch
Directions
- Shell and devein Shrimp. Wash carefully, and dry on paper towels. Mince finely. Place half the minced Shrimp at end of a large cutting board. Using flat side of a cleaver, draw Shrimp across board to smooth into a paste. Repeat with second half of mixture. (If you are using a utensil other than a cleaver, repeat the action.)
- Put Shrimp in medium mixing bowl. Add water chestnuts and mix into a smooth paste. Make a well in the center. Put in egg and break up with a fork. Add minced scallions, ginger and salt. Stir to combine. Sprinkle in cornstarch and mix well.
- Form Shrimp into balls one rounded tablespoon at a time.
- TO BOIL: Bring 2 quarts of water to the boil. Drop in Shrimp balls one at a time. Remove when they float to the surface. Serve with hoisin sauce.
- TO FRY: Heat 2 cups peanut oil in a 3 quart saucepan. Drop in Shrimp balls, a few at a time. When they become golden and float to the surface, remove them to paper towels to drain. Garnish with scallions and grated lemon peel.
- IN SOUP: Pre-cooked Shrimp balls may be added to Chicken soup with half a bunch of cleaned, chopped spinach or bok choy. Serves 4 - 6