Shrimp Balls Appetizer
- 1 pound medium shrimp, peeled and deveined
- 8 water chestnuts, fresh if possible
- 1/2 green onion, cleaned
- 1/2 teaspoon grated ginger
- 1 tablespoon rice wine or rice vinegar
- 1/4 teaspoon sesame oil
- Freshly ground black pepper, to taste
- 1 large egg white
- 2 - 3 teaspoons cornstarch, as needed
Heat the oil for deep-frying to 350 degrees Fahrenheit
Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels.
If using canned water chestnuts, run under warm water to remove any tinny taste. Mince the shrimp and water chesnuts. Mix together.
Finely chop the green onion. Grate the ginger.
Mix in the chopped green onion, grated ginger, soy sauce, sesame oil, pepper, egg, and cornstarch.
Form the mixture into small balls about 1/2 the size of golf balls. Carefully add the shrimp balls to the hot oil, adding only a few at a time so as not to overcrowd the wok. Deep-fry the balls, turning constantly, until they are crisp and golden (3 to 4 minutes). Remove and drain on paper towels.
Serve the shrimp balls with sweet and sour sauce, plum sauce, or hot mustard.
Yield: 35-40 Shrimp