Do you have a recipe for fried shrimp balls?!
1/2 cup butter
1 cup water
1 3/4 cups flour
6 eggs
2 cups Edam or Gouda shredded
1 cup cooked shrimp, cubed
1 tab. chopped onion
salt and pepper
dash of Tabasco
Heat water and butter add chopped onion, bring to a boil. Add
flour all at once and beat rapidly until mixture forms a ball.
Remove from heat and cool 5 mins. Add eggs one at a time and beat
to incorporate before adding next one. Add salt, pepper, Tabasco,
shrimps and cheese. Beat well. Drop by teaspoonful in 375 oil
fry until golden.
nfd?
Answers: Shrimp Balls
1/2 cup butter
1 cup water
1 3/4 cups flour
6 eggs
2 cups Edam or Gouda shredded
1 cup cooked shrimp, cubed
1 tab. chopped onion
salt and pepper
dash of Tabasco
Heat water and butter add chopped onion, bring to a boil. Add
flour all at once and beat rapidly until mixture forms a ball.
Remove from heat and cool 5 mins. Add eggs one at a time and beat
to incorporate before adding next one. Add salt, pepper, Tabasco,
shrimps and cheese. Beat well. Drop by teaspoonful in 375 oil
fry until golden.
nfd?
DEEP FRIED SHRIMP BALLS
1 lb. raw shrimp
3 oz. pork fat, ground
2 green onions
5 slices ginger
1 egg white
1 tbsp. salt
1 tbsp. wine
3 tbsp. water
3 tbsp. cornstarch (or flour)
8 c. oil
2 tbsp. flavored pepper salt
1. Clean and chop the shrimp and pork fat very fine. Put in a bowl and add salt and wine; mix well.
2. Crush the green onion and ginger with blade of knife. Put in a bowl and soak with 3 tablespoons of water about 10 minutes.
3. Add juice from step #2 to shrimp and pork mixture, 1 tablespoon at a time, mix well after about 10 minutes.
4. In another bowl beat egg white until dry and add to shrimp - pork mixture. Add cornstarch and mix well.
5. Heat oil in frying pan. Wet left hand, place 2 or 3 tablespoons of mixture in palm of left hand. Close fingers and allow an amount about the size of walnut to spurt from the top of the fist (making a ball). With right hand, using a wet spoon, remove the ball and drop it in hot oil. Separate the balls as they rise to the top and become crispy and golden. Keep oil at 240 degrees and fry 3 to 4 minutes.
6. Drain and remove to platter and serve.
Fried Shrimp Balls
1 lb fresh shrimp
4 water chestnuts, chopped fine
1/2 cup bamboo shoots, chopped fine
1/4 teaspoon fresh ginger, chopped
1 teaspoon salt (I prefer to use 2 tsp of light soya sauce)
1 dash black pepper (optional)
1 tablespoon white wine (sherry will do)
2 teaspoons cornstarch
1 egg white
deep frying oil
Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until golden brown. Remove from oil and place onto paper towels to drain excess oil. Serve hot.
Check out this free cooking E-book, it might have what you're looking for.
Deep Fried Shrimp Balls, Shanghai Style:
10-12 servings
1 lb shrimp, peeled and deveined
2 egg whites
3 ounces blanched fatty bacon
1 tablespoon tapioca starch
1 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon rice wine
1/2 inch fresh gingerroot
peanut oil
szechuan peppercorns
coarse salt
Chop shrimp into fine paste, or use food processor.
Beat egg whites until foamy, then add the bacon and beat 2 minutes more.
Add shrimp paste tapioca starch, 1 tsp.
salt, white pepper, and wine.
Squeeze ginger in garlic press, pouring juice into mixture.
Mix all ingredients well.
Heat a wok until very hot.
Add 2 cups peanut oil and lower heat to medium.
Dip a measuring tablespoon in cold water, then use it to spoon mixture into a ball (cold water helps prevent sticking).
Drop ball carefully into hot oil.
Fry each ball about 2 minutes or until they float and become fluffy.
Turn balls to cook evenly.
Do not overcook.
Drain on paper-toweling.
Serve with Peppercorn-salt dip, made by mixing 1/4 cup coarse salt with 2 Tbsp.
Szechuan peppercorns.