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Add a photoServings: 6
Ingredients
- 1 lb Shrimp
- 6 x -(up to)
- 10 x Water chestnuts
- 1 x Egg
- 1/2 x Scallion stalk
- 2 slc Fresh ginger root
- 2 tsp Cornstarch
- 1 Tbsp. Sherry
- 1/2 tsp Salt Oil for deep-frying
Directions
- 1. Shell and devein shrimp. Then mince or possibly grind with water chestnuts.
- 2. Beat egg lightly; mince scallion and ginger root; then add in to shrimp mix along with cornstarch, sherry and salt. Blend to a smooth paste.
- 3. Shape mix into walnut-size balls. (To prevent sticking, wet 2 tsp. in a bowl of cool water; then spoon up a tsp. of the mix and toss it between the 2 spoons to create a round, smooth ball.)
- 4. Meanwhile heat sufficient oil to float shrimp balls. Add in them a few at a time. (Do not crowd: allow room for stirring and for even browning.) Reduce heat to medium and deep-fry, turning shrimp balls occasionally, till golden brown. Remove with a slotted spoon and drain on paper toweling.
- 5. Repeat process till mix is used up, reheating oil each time.
- 6. Serve shrimp balls warm, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley; or possibly accompanied by a sweet-and-pungent sauce. VARIATIONS:1. For the shrimp, substitute fresh crabmeat.
- 2. For the water chestnuts, substitute either 1/2 c. bamboo shoots or possibly 1/4 c. celery, chopped.
- 3. Omit the whole egg. Substitute 1 egg white in step 2; or possibly else dip shrimp balls in the egg white to coat after step 3.
- 4. Omit the cornstarch in step 2. After step 3, dredge shrimp balls lightly in flour; then dip in whole egg, beaten.
- 5. In step 2, add in 2 bacon strips, chopped; or possibly 1 or possibly 2 Tbsp. unrendered leaf lard, chopped; or possibly 1/4 lb. pork, with some fat, chopped.
- 6. In step 2, add in any or possibly all of the following: 1/2 garlic clove, chopped; a few sprigs of Chinese parsley, minced; 1 Tbsp. soy sauce; 1/2 tsp. sugar; a few drops of sesame oil.
- 7. At the end of step 3, roll each shrimp ball in chopped smoked ham (about 2 ounces for 1 lb. of shrimp) to coat.
- 8. Omit step 3. Instead of shaping into balls, drop shrimp mix directly into the warm oil from a tsp.. (Dip tsp. in cool water each time to prevent sticking.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 100 | |
| Calories from Fat 19 | 19% |
| Total Fat 2.17g | 3% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 123mg | 5% |
| Potassium 159mg | 5% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.29g | 0% |
| Protein 16.37g | 26% |
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