Fried Shrimp Balls
|Shelled shrimp||1 1⁄2 Pound, deveined and finely chopped (700 Gram)|
|Brown breadcrumbs||1 Ounce (Fresh Ones)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Small, finely chopped|
|Ginger wine||3 Tablespoon|
|Black pepper||To Taste|
|Dry breadcrumbs||3 Ounce (75 Gram)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon wedges||4 (To Serve)|
|For fritter batter|
|Flour||2 Ounce (50 Gram)|
|Vegetable oil||2 Teaspoon|
Mix the shrimps with the fresh breadcrumbs, garlic, onion, ginger wine and pepper to taste.
With floured hands form the mixture into 24 balls.
To make the fritter batter, sift the flour, salt and sugar into a mixing bowl.
Stir in the water and oil to make a smooth batter.
Beat the egg white until it will form a soft peak and fold into the batter.
Dip the shrimp balls in the batter, then roll them in the dry breadcrumbs to coat on all sides.
Shake off any excess.
Half fill a deep-frying pan with oil and heat to 190°C/375°F on a deep-fat thermometer, or until a cube of stale bread dropped into the oil turns light brown in 35 seconds.
Put the shrimp balls, five or six at a time, in the frying basket and lower into the oil.
Fry, shaking occasionally, for 3 to 5 minutes or until crisp and golden brown.
Drain the shrimp balls on kitchen paper towels and keep hot while you fry the remaining shrimp balls.
Serve hot, garnished with the lemon wedges.