Deep Fried Shrimp Balls
|Shrimp||1 1⁄2 Pound (Fresh / Frozen)|
|Finely chopped water chestnuts||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||2 Tablespoon|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (From 1 Slice)|
|Finely chopped seeded rinsed canned green chilies||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground turmeric||1⁄2 Teaspoon|
|All-purpose flour||4 Tablespoon|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
Thaw shrimp, if frozen.
Shell and devein shrimp.
Pat dry with paper toweling.
Cut shrimp into pieces.
In small mixer bowl combine shrimp, water chestnuts, and onion; beat with electric mixer till well mashed.
Add egg, bread crumbs, green chili peppers, parsley, garlic, turmeric, and 1/2 teaspoon salt; beat well.
Shape mixture into balls, using about 2 tablespoonfuls for each.
Roll the balls in flour to lightly coat.
Fry the balls, several at a time, in deep hot oil (365°) about 3 minutes or till golden brown.
Remove balls using a slotted spoon or wire strainer.
Drain on paper toweling.
Keep warm while frying remaining balls.