Shell and devein shrimp.
Wash carefully, and dry on paper towels. Mince finely. Place half the
minced shrimp at end of a large cutting board. Using flat side of a cleaver,
draw shrimp across board to smooth into a paste. Repeat with second half
of mixture. (If you are using a utensil other than a cleaver, repeat the
Put shrimp in medium
mixing bowl. Add water chestnuts and mix into a smooth paste. Make a well
in the center. Put in egg and break up with a fork. Add minced scallions,
ginger and salt. Stir to combine. Sprinkle
in cornstarch and mix well.
Form shrimp into balls one rounded
tablespoon at a time.
TO BOIL: Bring 2 quarts of water to
the boil. Drop in shrimp balls one at a time. Remove when they float to
the surface. Serve with hoisin sauce.
TO FRY: Heat 2 cups peanut oil in
a 3 quart saucepan. Drop in shrimp balls, a few at a time. When they become
golden and float to the surface, remove them to paper towels to drain.
Garnish with scallions and grated lemon peel.
IN SOUP: Pre-cooked shrimp balls may
be added to chicken soup with half a bunch of cleaned, chopped spinach
or bok choy.
Serves 4 - 6
This recipe from www.inmamaskitchen.com
Contributor: Dr. I.Yang Lin for Kim Lin.
Tip: Unless you
are an expert with a cleaver, mince the shrimp in a food processor.
main seafood page
collection of shrimp recipes