—Not On Website, Bills Kitchen, Friends, Seafood
2/3 pound medium shrimp, peeled, scored down the back,
deveined, rinsed, and patted dry
1/2 cup water chestnuts, blanched in boiling water for 10
seconds, refreshed in cold water, drained, and
patted dry
Shrimp Ball Seasonings:
1 1/2 tablespoons minced fresh ginger
1 1/2 tablespoons minced scallions
1 1/2 tablespoons Chinese rice wine or sake
1 teaspoon toasted sesame oil
3/4 teaspoon salt
1 large egg, lightly beaten
2 tablespoons cornstarch
1/4 pound thin rice stick noodles (vermicelli)
Safflower or corn oil for deep-frying
Plum or duck sauce and hot mustard for dipping
1. 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.
2. 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.
3. Shape scant teaspoonfuls of the shrimp mixture into balls,
then roll in the noodle pieces, pressing lightly to coat.
Set on a cookie sheet.
4. Heat a wok or a deep skillet or saucepan over high. Add
the oil and heat to 375 degrees F. 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 F. oven, about 10 minutes.
I've made these. You can substitute coconut (shredded or chips)
chopped smaller, in place of the noodles. But bean thread noodles are
spectacular as they puff up, and get crispy when you fry them. (but