Crispy Shrimp Croquettes, Shanghai Style |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Great for snacking and as an appetizer! These can be cooked ahead, frozen, and reheated in a 350 degree oven. Ingredients:
1 lb shrimp, peeled and deveined |
2 egg whites |
3 ounces blanched fatty bacon, minced |
1 tablespoon tapioca starch |
1 teaspoon salt |
1/8 teaspoon white pepper |
1 tablespoon rice wine |
1/2 inch fresh gingerroot |
peanut oil |
szechuan peppercorns |
coarse salt |
Directions:
1. Chop shrimp into fine paste, or use food processor.
2. Beat egg whites until foamy, then add the bacon and beat 2 minutes more. Add shrimp paste, tapioca starch, 1 teaspoons salt, white pepper, and wine. Squeeze ginger in garlic press, pouring juice into mixture. Mix all ingredients well.
3. Heat a wok until very hot. Add 2 cups peanut oil and lower heat to medium.
4. Dip a measuring tablespoon in cold water, then use it to spoon mixture into a ball (cold water helps prevent sticking).
5. Drop ball carefully into hot oil. Fry each ball about 2 minutes or until they float and become fluffy, turning balls to cook evenly. Do not overcook.
6. Drain on paper-toweling.
7. Serve with Peppercorn-salt dip, made by mixing 1/4 cup coarse salt with 2 tablespoons Szechuan peppercorns.
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