Deep Fried Shrimp Balls
|Peeled and deveined raw shrimp||1 Pound|
|Ground pork fat/Blanched fatty bacon||3 Ounce|
|Tapioca starch||1 Tablespoon|
|Pepper white||1⁄8 Teaspoon|
|Chinese rice wine||1 Tablespoon|
|Ginger root piece||1⁄2 Inch (Fresh)|
|Peanut oil/Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Szechuan peppercorn||2 Tablespoon|
|Coarse salt||1⁄4 Cup (4 tbs)|
Use a cleaver or a food processor to chop the raw shrimps into a fine paste.
Beat the egg whites until foamy; add the ground pork fat and beat together for about 2 minutes.
Add the ground shrimp, tapioca starch, salt, pepper, and wine.
Squeeze out the ginger juice into the shrimp mixture with a garlic press.
Mix well. (This shrimp paste can be kept covered in the refrigerator for a few hours or overnight.)
Heat a wok very hot.
Add oil and heat over medium heat.
With your left hand, take a handful of the shrimp paste and squeeze your fingers into a fist.
A ball about the size of a walnut will spurt from between your thumb and forefinger.
With your right hand, use a measuring tablespoon dipped in cold water (to prevent sticking) to scoop up the shrimp ball and drop it into the hot oil.
Repeat until you have made all the balls.
Fry about 2 minutes or until they float to the top and become fluffy.
Turn the balls to fry evenly.
Do not overcook (overfrying will shrink the shrimp balls).
Transfer the balls to a paper lined plate to drain.
Serve hot with peppercorn salt.
To make the peppercorn salt, heat salt and Szechuan peppercorn in a dry pan over low heat.
Stir until the salt is brown and the peppercorn is dark and smells good.
Let cool, then crush with the wooden handle of the cleaver or grind in a blender.
Strain through a fine sieve.
This keeps well in a tightly covered bottle.