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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 36 |
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Remember shrimp toast? Here are the flavors without all that greasy bread. Crisp, crunchy and wonderful with cocktails. Hmmmm, dating myself again...does ANYONE call them cocktails anymore? Ingredients:
2 1/2 lbs. raw shrimp, shelled and deveined |
3 cans (6 3/4 oz) waterchestnuts, drained |
3 egg whites, lightly beaten |
1 bunch green onions, thinly sliced (including green tops) |
1 1/2 t. salt |
1 1/2 t. soy sauce (gluten-free to make this gf) |
1 t. dry sherry |
1 t. cornstarch |
oil for deep frying |
Directions:
1. Using food processor, finely chop shrimp. Chop water chestnuts finely and combine with shrimp in a bowl. Add remaining ingredients, exzcept oil, mixing well. Shape into balls the size of walnuts.
2. Heat about 2 inches of oil to 375 in an electric skillet or deep fryer. Fry balls about a dozen at a time, until golden on all sides. Drain on paper towels and serve with hot mustard and/or sweet and sour or duck sauce.
3. You can freeze the shrimp balls after frying and reheat on a cookie sheet in a 350 oven for 10-15 minutes. Makes entertaining easier when you don't have to do all that frying at the last minute!
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