Crispy Shrimp Balls Recipe

Name: Crispy Shrimp Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 white, 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

Servings: persons

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
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 white, 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.
2
Transfer to a large bowl; add the water chestnuts, seasonings, egg white, and cornstarch.
3
Stir vigorously until a stiff paste forms.
4
Chill thoroughly.
5
With a towel draped over the hand that holds a sharp knife, cut the noodles into 1/2-inch lengths.
6
The towel prevents the noodles from flying around.
7
Spread evenly on a cookie sheet.
8
Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.
9
Set on a cookie sheet.
10
Heat a wok or a deep skillet or saucepan until very hot.
11
Add the oil and heat to 375 degrees.
12
Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.
13
Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.
14
Between batches, skim the oil with a fine strainer, and reheat until hot.
15
Serve the shrimp balls warm with sauce and mustard.
16
To reheat, warm on a cookie sheet in a 375 degree oven about 10 minutes.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, 1 1/2 tablespoons minced fresh ginger, 1 1/2 tablespoons minced scallions, and more.

Yes, Crispy Shrimp Balls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Shrimp Balls

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