Basic Deep Fried Shrimp Balls Recipes

BASIC DEEP-FRIED SHRIMP BALLS

Steps:

• 1. Shell and devein shrimp. Then mince or grind with water chestnuts. 2. Beat egg lightly mince scallion and ginger root then add to shrimp mixture along with cornstarch, sherry and salt. Blend to a smooth paste. 3· Shape mixture into walnut-size balls. (To prevent sticking, wet 2 teaspoons in a bowl of cold water then spoon up a teaspoon of the mixture and toss it between the 2 spoons to form a round, smooth ball.) 4. Meanwhile heat enough oil to float shrimp balls. Add them a few at a time. (Don't crowd: allow room for stirring and for even browning.) Reduce heat to medium and deep-fry, turning shrimp balls occasionally, until golden. Remove with a slotted spoon and drain on paper toweling. 5. Repeat process until mixture is used up, reheating oil each time. 6. Serve shrimp balls hot, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley or accompanied by a sweet-and-pungent sauce. VARIATIONS: * For the shrimp, substitute fresh crabmeat. * For the water chestnuts, substitute either 1/2 cup bamboo shoots or 1/4 cup celery, minced. * Omit the whole egg. Substitute 1 egg white in step 2 or else dip shrimp balls in the egg white to coat after step 3. * Omit the cornstarch in step 2. After step 3, dredge shrimp balls lightly in flour then dip in whole egg, beaten. * In step 2, add 2 bacon strips, minced or 1 or 2 tablespoons unrendered leaf lard, minced or 1/4 pound pork, with some fat, minced. * In step 2, add any or all of the following: 1/2 garlic clove, minced a few sprigs of Chinese parsley, chopped 1 tablespoon soy sauce 1/2 teaspoon sugar a few drops of sesame oil. * At the end of step 3, roll each shrimp ball in minced smoked ham (about 2 ounces for 1 pound of shrimp) to coat. * Omit step 3. Instead of shaping into balls, drop shrimp mixture directly into the hot oil from a teaspoon. (Dip teaspoon in cold water each time to prevent sticking.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY

Steps:

• Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
• Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
• Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
• Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
• Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
• Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
• Let it cool down a bit, and then serve it right away with any kind of sauce.
• Enjoy!