Title: Crispy Shrimp Balls
Categories: Cooking liv, Import
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

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812

Posted to MC-Recipe Digest V1 #474 by Angele Freeman
on Feb 5, 1997.