Shrimp Balls

Posted by Sue Freeman

Shrimp Balls

12 ounces large shrimp
1 egg white
1 T cornstarch
1 t rice wine
1/2 t grated gingerroot
1/2 t toasted sesame oil
dash of salt
1 1/2 ounces rice sticks or bean threads
cooking oil for frying
letteuce leaves
lemon and orange slices

Shell and devein shrimp, reserving the tails. Pat shrimp dry with paper towels.

Flatten each shrimp with the back of a large knife. Chop into a paste or use a processor.

Combine shrimp paste with egg white, cornstarch ,rice wine, gingerroot, sesame oil and salt into medium bowl.

Shape shrimp mixture into 24 egg shaped balls.

Cover balls with plastic wrap to keep from drying out. Chill.

Heat 2 inchs of oil in a 3 quart saucepan or deep fat fryer to 365 degrees.

Meanwhile use scissors or cut rice sticks or bean threads into 1/2 inch pieces.

Place in a shallow bowl and roll each shrimp ball in rice stick pieces . Insert a rserved tail in one end of each ball.

Fry a few at a time in the hot oil about 2 minutes or golden brown turning once. Rice sticks will expand and curl and turn white when fried.

Using a wire strainer or slotted spoon remove carefully from oil. Drain.

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