Peel and devein shrimp; cut in half. Process shrimp, pulsing, until coarsely chopped
inutes; drain well.
Place shrimp, water chestnuts, green onion, cornstarch
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.
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.
at fryer to cook the shrimp balls but 2 or 3 inches
br>Mix together the chopped shrimp, pepper, 1 of the roughly
t.
Add the cleaned shrimp to the pan and cook
nd stir in minced shrimp.
Shape into balls, using one tablespoon
Put the ground beef, ham, shrimp, onion, garlic, salt & pepper, red
Grind shrimp, onion and garlic in food chopper.
Place in mixing bowl.
Add remaining ingredients.
Mix well with hands. Shape into small balls, then roll in flour and fry until brown. Add balls to gravy.
Drain shrimp; mash with fork until crumbled fine.
Combine with remaining ingredients, saving some cocktail sauce for later. Shape into balls and chill.
When ready to serve, pour remaining sauce over balls.
Serve with crackers.
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 coconut and curry powder on a baking sheet.
Bake at 325\u00b0 for 5 to 7 minutes or until golden; set aside.
Process cream cheese, shrimp, and onions in a food processor until blended.
Chill 1 hour.
Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture.
Place on disposable bamboo spoons & present them to your guests.
E N J O Y!
In a medium saucepan melt butter.
Add parsley and scallions; cook 1 minute.
Blend in flour.
Stir in milk, salt and pepper sauce; cook, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat and stir in shrimp.
Shape into balls using 1 tablespoon mixture per ball.
Chill shrimp, then mash very fine with fork or blender.
Add all other ingredients and mix well.
Roll into small balls.
Roll lightly in finely chopped parsley.
Makes 2 1/2 dozen.