Chinese Shrimp Balls

Description

Contributed by Catsrecipes Y-Group

• Makes 30 – 32

Ingredients

• 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

• 1½ tablespoons minced fresh ginger
• 1½ tablespoons minced scallions
• 1½ tablespoons Chinese rice wine or sake
• 1 teaspoon toasted sesame oil
• ¾ teaspoon salt

Directions

1. In a food processor fitted with a steel blade, process the shrimp to a paste.
2. Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch.
3. Stir vigorously until a stiff paste forms.
4. Chill thoroughly.
5. With a towel draped over the hand that holds a sharp knife, cut the noodles into ½-inch lengths.
6. The towel prevents the noodles from flying around.
7. Spread evenly on a cookie sheet.
8. Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.
9. Set on a cookie sheet.
10. Heat a wok or a deep skillet or saucepan over high.
11. Add the oil and heat to 375°F.
12. Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.
13. Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.
14. Between batches, skim the oil with a fine strainer, and reheat until hot.
15. Serve the shrimp balls warm with sauce and mustard.
16. To reheat, warm on a cookie sheet in a 375°F oven, about 10 minutes.