Deep Fried Shrimp Balls
Submitted by miracle
Minced shrimp, bacon, and water chestnuts shaped into bite-sized balls and fried golden in a wok. Crunchy outside, tender inside, these make a crowd-pleasing appetizer.
YIELD
5 servingsPREP
20 minCOOK
15 minREADY
40 minThink of these as the dumpling’s crunchier, more outgoing cousin.
Shrimp gets minced with smoky bacon and water chestnuts for a mix that’s savory, snappy, and holds together beautifully once bound with egg and cornstarch.
A few cubes of crustless bread work into the mixture to keep things light. Then each little ball hits the hot oil and puffs up into golden, bite-sized treasures.
Line them up on a platter with some parsley and watch them vanish.
Pro Tips
- Mince everything as finely as you can so the balls hold their shape in the oil
- Test your oil temperature with a bread crust before committing your shrimp balls. Golden brown in a few seconds means you’re good to go
- Fry in batches of about 8 so the oil stays hot and the balls crisp evenly
- Drain on paper towels immediately and serve while they’re still crackling hot
Ingredients
Directions
Mince shrimp, bacon, onion or water chestnuts together until fine.
Place mixture in bowl.
Remove crusts from bread.
Dice bread into very fine cubes.
Place cubes in shrimp mixture.
Add salt, pepper, egg and 2 tablespoons corn starch to mixture.
Combine thoroughly.
Fill a wok halfway up with oil. Heat oil on highest heat setting.
When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust.
If it frys to a golden brown colour, then oil is ready for deep frying.
If bread crust fails to brown readily, then oil is not ready yet.
If bread crust frys to a dark brown, then oil is too hot.
Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again.
Retest oil with bread crust to see if it is of proper temperature.
When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixtrue and for a 1 inch diametere ball.
Drop ball into hot oil.
Place about 8 balls into the hot oil.
Allow each ball to deep fry 3 minutes.
Turn balls so that each will fry to a golden brown colour.
Remove balls to paper toweling to drain excess oil from them.
Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up.
Place shrimp balls on a serving platter.
Garnish with parsley or other raw vegetable.
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