Crispy Shrimp Balls

Recipe Ingredients

2/3 lb	302g / 10oz	Medium shrimp - peeled, scored
		Down back, deveined, rinsed, patted dry
1/2 cup	118ml	Water chestnuts - blanched 10 seconds,
		Refreshed, drained, patted dry
1 1/2 tablespoons	22ml	Minced fresh ginger
1 1/2 tablespoons	22ml	Minced scallions
1 1/2 tablespoons	22ml	Chinese rice wine or sake
1 teaspoon	5ml	Toasted sesame oil
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Egg white - lightly beaten (large)
2 tablespoons	30ml	Cornstarch
1/4 lb	113g / 4oz	Thin rice stick noodles (vermicelli)
		Safflower or corn oil - for deep-frying
		Plum or duck sauce - for dipping
		Hot mustard - for dipping

Recipe Instructions

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 1/2-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 until very hot. Add the oil and heat to 375 degrees. 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 degree oven about 10 minutes.

This recipe yields 30 to 32 balls.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8812 broadcast 02-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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