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Fried Chinese Shrimp Balls

Ingredients
  Orange soy dipping sauce 1 Cup (16 tbs)
  Shrimp 1 Pound, deveined (Medium To Large)
  Canned water chestnuts 8 Ounce, drained (1 Can)
  Egg 1
  Green onion 1 , finely chopped
  Cornstarch 1 1⁄2 Tablespoon
  Shredded gingerroot/1/4 teaspoon ground ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1 Pinch
  Sesame oil 1 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Chinese mustard 1 Tablespoon
  Orange marmalade 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Prepared horseradish 1 Teaspoon
  Lemon juice 1 Teaspoon
  Red cayenne pepper 1⁄8 Teaspoon
  Sesame oil 1⁄4 Teaspoon (Orange-Soy Dipping Sauce:)
Directions

Prepare Orange-Soy Dipping Sauce; set aside.
Finely chop shrimp and water chestnuts.
In a medium bowl, lightly beat egg.
Stir in chopped shrimp and water chestnuts, green onion, cornstarch, gingerroot or ground ginger, salt, white pepper and sesame oil, if desired.
Shape mixture into 1-inch balls.
Preheat oven to 165F (75C).
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Fry 6 to 8 shrimp balls at a time in hot oil.
Cook 40 to 60 seconds or until golden brown, turning 2 or 3 times.
Drain on paper towels; keep hot in oven.
Pour mustard and Orange-Soy Dipping Sauce into separate bowls.
Arrange cooked shrimp balls on a platter or in a serving bowl.

Recipe Summary

Cuisine: 
Chinese
Course: 
Snack
Method: 
Fried
Ingredient: 
Shrimp

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