Fried Oriental Shrimp Balls |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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From C. Wong At Madison Middle School. Ingredients:
2 lbs fresh uncooked shrimp |
1 (5 ounce) can water chestnuts, drained and chopped |
1 egg, lightly beaten |
1 tablespoon cornstarch |
1/4 teaspoon sherry extract |
1/2 teaspoon salt |
oil (for deep frying) |
1 tablespoon cornstarch |
1/4 teaspoon sugar |
1 tablespoon soy sauce |
3/4 cup chicken broth |
Directions:
1. Wash, shell, devein and finely chop shrimp. Combine with waterchestnuts, egg, cornstarch, sherry extract and salt. Form into 1 balls. Pour enough oil into wok to fill it 1/3 full. Heat oil to 375*. Fry shrimp balls, approximately 6 at a time, until golden brown. Drain on paper towels. Keep shrimp balls warm in oven. Combine ingredients for sauce in a small fondue pot. Cook over low heat until thickened, stirring constantly. Keep sauce warm; serve with hot shrimp balls.
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