inutes; drain well.
Place shrimp, water chestnuts, green onion, cornstarch
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Peel and devein shrimp; cut in half. Process shrimp, pulsing, until coarsely chopped
Combine all ingredients except oil.
Shape mixture into balls with a teaspoon.
Heat oil and deep fry shrimp balls until golden. Drain and serve immediately or keep warm in oven.
Good served with hot mustard or plum sauce.
200F/90C).
Pat the shrimp dry and mince in a
Mince shrimp as finely as possible.
Combine shrimp, chestnuts, cornstarch, sherry, onion powder and egg.
Blend well.
Form into balls the size of walnuts.
Lower shrimp balls into hot oil with slotted spoon.
Fry about 5 minutes until balls turn golden brown. Keep warm in chafing dish or serve on wooden picks.
Makes about 15 balls.
Prepare Shrimp:
Wash and clean shrimp. Drain very well then chop fine and add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.
Prepare Sauce:
Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp balls.
late. form the shrimp mixture into 12 balls then coat with breadcrumbs
Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
Mince the shrimp.
Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls.
Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown.
Remove from oil and place onto paper towells to drain excess oil.
Serve Hot.
Note: You can add 150g minced pork to the mixture if you like. Increase the cornstarch to 1 tbs and use one whole egg.
Combine shrimp with water chestnuts, green onions, ginger, salt, pepper, egg whites, yeast and flour in bowl; mix well. Shape into 1 1/2-inch balls.
Coat with bread crumbs.
Heat oil to 400\u00b0 in wok.
Deep fry shrimp balls in hot oil until golden brown and crispy.
Yields 20 to 24 small appetizers.
at fryer to cook the shrimp balls but 2 or 3 inches
he hot broth combine the shrimp, sausage, and mushroom simmer for
br>Mix together the chopped shrimp, pepper, 1 of the roughly
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
ablespoon of oil & stir fry shrimp, onion & green onion until just
emperature while making the chicken balls or you may cool to
et over high heat. Add shrimp and stir-fry until pink
Cook shrimp.
Add lemon juice and Accent to drain shrimp. Marinate for 20 minutes.
Drain lemon juice from shrimp.
Add other ingredients.
Refrigerate.
hen rolling to enclose the balls.
Place water in the
Peel and devein shrimp.
Combine shrimp, Five Spices, ginger, egg and cornstarch in blender and puree.
Spoon mixture onto bread and smooth out until it is 1/4-inch thick.
Heat pan of oil about 1/2-inch to 350\u00b0.
Put bread in, shrimp side down, until done, about 2 minutes.
Cut bread corner to corner.
Serve with sweet and sour sauce.