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Classic Fluffy Deep Fried Shrimp Balls

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  Shrimp 1 Pound
  Bamboo shoots 1⁄2 Cup (8 tbs)
  Canned button mushrooms 1⁄2 Cup (8 tbs)
  Scallion 1
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Sesame oil 3 Drop
  Egg white 1
  Egg 1
  Flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Oil 3 Teaspoon

1. Shell and devein shrimp. Then mince, along with bamboo shoots, canned button mushrooms and scallion. Place in a mixing bowl.
2. Blend in salt, pepper and sesame oil. Then fold in egg white. Stir in one direction until mixture is fluffy. Then form into walnut-size balls.
3. Beat whole egg lightly. Add flour, baking powder and oil and blend to a smooth batter. (If necessary, add water to thin slightly.) Meanwhile heat deep-frying oil.
4. Dip shrimp balls, one at a time, in batter to coat; then carefully drop into hot oil. Deep-fry a few at a time, as in Basic Deep-fried Shrimp Balls. Then drain on paper toweling and serve.

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