Title: Crispy Shrimp Balls
Categories: Chinese Shellfish Pasta
Yield: 1 Servings

2/3	lb	Medium shrimp -- peeled,
		Scored down
		The back, deveined, rinsed,
		And patted dry
1/2	c	Water chestnuts -- blanched
		In boiling
		Water for 10 seconds,
		Refreshed in cold water --
		Drained, and patted
		Dry
		Shrimp Ball Seasonings:
1 1/2	tb	Minced fresh ginger
1 1/2	tb	Minced scallions
1 1/2	tb	Chinese rice wine or sake
1	ts	Toasted sesame oil
3/4	ts	Salt
1	lg	Egg white -- lightly beaten
2	tb	Cornstarch
1/4	lb	Thin rice stick noodles
		(vermicelli)
		Safflower or corn oil for
		Deep-frying
		Plum or duck sauce and hot
		Mustard for
		Dipping

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.

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.

Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat. Set on a cookie sheet.

Heat a wok or a deep skillet or saucepan until very hot. Add the oil and heat to 375 degrees. 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 oven about 10 minutes.

Yield: 30 to 32 balls

Recipe By : Cooking Live Show #CL8812

From: Angele Freeman Date: 05 Feb 97 Mastercook Recipes (Mailing List) Ä

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