Hundred Corner Shrimp Balls
Hundred Corner Shrimp Balls
Posted by Olga at recipegoldmine
com 6/5/02 6:20:10 am
These little dim sum treats are so delicious & very easy to prepare
They are great hot or at room temp & can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns
They can be made ahead & reheated in the oven
Any white fleshed fish fillets can be used instead of the shrimp
The shrimp paste itself (without the bread cubes) can also be poached in water & served as dumplings in soup, or can be pan fried as little shrimp patties
12 slices white bread
1 pound raw shrimp, shelled & cleaned
1 egg white
1 tablespoon rice wine
1 tps salt
1 tps minced ginger root
1 tablespoon minced green onion
1/4 cup minced water chestnuts
2 Tbspcornstarch
4 cups peanut oil for deep frying
Remove the crusts from the bread
Dice the bread into 1/4-inch cubes
Place on a cookie sheet & dry out in a very low oven (200 deg F/90 deg C)
Pat the shrimp dry & mince in a food processor or blender
Blend in all the remaining ingredients except the oil
With wet h&s, shape the shrimp paste into 1-inch balls & roll in the bread cubes
Press the cubes firmly into the shrimp mixture
Heat the oil in a wok or deep, wide pot to 375 deg F
Cook the shrimp balls in batches until nicely browned & cooked through (this should only take 4 to 5 min)
Drain on paper towels
Makes approximately 36 balls
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