Ingredients Jump to Instructions ↓

  1. 2/3 lb 302g / 10oz Medium shrimp - peeled, scored Down back, deveined, rinsed, patted dry

  2. 1/2 cup 118ml Water chestnuts - blanched

  3. 10 seconds, Refreshed, drained, patted dry

  4. 1 1/2 tablespoons 22ml Minced fresh ginger

  5. 1 1/2 tablespoons 22ml Minced scallions

  6. 1 1/2 tablespoons 22ml Chinese rice wine or sake

  7. 1 teaspoon 5ml Toasted sesame oil

  8. 3/4 teaspoon 3.8ml Salt

  9. 1 teaspoon 5ml Egg white - lightly beaten (large)

  10. 2 tablespoons 30ml Cornstarch

  11. 1/4 lb 113g / 4oz Thin rice stick noodles (vermicelli) Safflower or corn oil - for deep-frying Plum or duck sauce - for dipping Hot mustard - for dipping

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a food processor fitted with a steel blade, process the shrimp to a paste. Transfer to a large bowl; add the water chestnuts, seasonings, egg white, and cornstarch. Stir vigorously until a stiff paste forms. Chill thoroughly. With a towel draped over the hand that holds a sharp knife, cut the noodles into 1/2-inch lengths. The towel prevents the noodles from flying around. Spread evenly on a cookie sheet. Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat. Set on a cookie sheet. Heat a wok or a deep skillet or saucepan until very hot. Add the oil and heat to 375 degrees. Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes. Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels. Between batches, skim the oil with a fine strainer, and reheat until hot. Serve the shrimp balls warm with sauce and mustard. To reheat, warm on a cookie sheet in a 375 degree oven about 10 minutes. This recipe yields 30 to 32 balls.


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