Drain tofu on paper towel for 10 mins. Turn over, drain
Peel and devein shrimp; cut in half. Process shrimp, pulsing, until coarsely chopped
200F/90C).
Pat the shrimp dry and mince in a
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.
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.
late. form the shrimp mixture into 12 balls then coat with breadcrumbs
Combine all ingredients for the balls, except for the oil and mix together thoroughly.
Shape into 1\" balls and chill for at least 1 hour - or freeze now for future use.
Thaw completely before frying.
Fry at 360F until the balls are a rich golden brown.
Serve at once.
To make the sauce:
Combine all the ingredients into a small saucepan and simmer for 10 minutes.
Serve hot or cold.
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.
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.
nto hot oil and cook for several minutes until golden brown
For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.
Add shrimp and mix well.
In a Dutch oven combine broth, rice wine, pepper and garlic.
Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.
Cover and simmer for 1 minute.
Add pea pods, carrots, tofu, and green onion.
Return to boiling; reduce heat; cover and simmer for 5 minutes more until vegetables are crisp-tender.
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.
For Shrimp:
Over medium heat cook
For Wheat Balls:
Knead with water to
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
br>Mix together the chopped shrimp, pepper, 1 of the roughly
ow and continue to cook for about 1 hour or until
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
dd the cleaned shrimp to the pan and cook for 3 minutes