Hundred Corner Shrimp Balls Dim Sum Recipes

FRIED SHRIMP BALLS

Steps:

• In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
• Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
• The spring roll strips will stick to the shrimp ball, as shown on the picture below.
• Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
• Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels and serve hot with Thai sweet chili sauce or your favorite chili sauce.

HUNDRED CORNER SHRIMP BALLS

Steps:

• Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
• Preheat oven to 425°F.
• Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

EASY CRISPY VIETNAMESE SHRIMP BALLS

Steps:

• Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
• Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
• Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
• Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
• Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

HUNDRED CORNER SHRIMP BALLS (DIM SUM)

Steps:

• Remove the crusts from the bread.
• Dice the bread into 1/4-inch cubes.
• Place on a cookie sheet and dry out in a very low oven (200F/90C).
• Pat the shrimp dry and mince in a food processor or blender.
• Blend in all the remaining ingredients except the oil.
• With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
• Press the cubes fimrly into the shrimp mixture.
• Heat the oil in a wok or deep, wide pot to 375 F.
• Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
• Drain on paper towels.
• Makes approx.
• 36 balls.
• Bonnie Stern Cookbook.