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Shrimp Balls

Ingredients

10 slices white bread, crust removed
-
700 g. medium shrimp,  peeled and deveined
- 1 cup water chestnuts, rinsed and chopped
- 1 1\2 tsp. salt
- 1 tbsp. soy sauce
- 1 tsp. black pepper

1. Cut the bread with a sharp knife into very small cubes, cover and keep aside. 
2. Place
shrimp, water chestnuts, salt, soy sauce and black pepper in a food processor and grind to a paste. Process for few more seconds until a sticky paste is formed.
3.
Transfer to a large bowl, beat the shrimp paste vigorously with a wooden spoon, until combined well.
4. Wet your hands with water and form tablespoons of shrimp mixture into balls,
then roll in the bread cubes, pressing lightly to stick the bread cubes. (Make sure that the shrimp balls are completely covered with the bread cubes.)
5. Heat oil in a large wok to 375F and fry balls in  batches, turning, 2 to 3 minutes, or until golden and just cooked through. (Return oil to 375F between batches.)
6. Transfer with a slotted spoon to paper towels to drain. 7. When all shrimp balls are fried, reheat in a shallow baking pan in a hot oven,  until just hot, about 3 minutes.
8. Serve with sweet and sour sauce.