Crispy Shrimp Balls
Ingredients (10 pieces)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | lb | Shrimp , peeled, de-veined , pat dry |
| 6.00 | oz | Water chestnuts , blanched, chilled, pat dry |
| 2.00 | tbsp | Ginger root , minced |
| 3.00 | tbsp | Scallions , finely chopped |
| 1.50 | tbsp | Mirin wine |
| 2.00 | tsp | Sesame oil(1) |
| 0.80 | tsp | Salt |
| 0.30 | tsp | Black Pepper |
| 1.00 | Egg white | |
| 2.00 | tbsp | Cornstarch |
| 8.00 | oz | Rice flour noodles , vermicelli, broken into 1/4 inch pieces |
| Dipping Sauces (See Serving Ideas) |
Preparation
1 In chilled food processor bowl, puree chilled shrimp with salt to a paste, add water chestnuts and puree leaving small chunks of water chestnutes.
2. Remove from processor. In a small bowl, add ginger, green onion, sesame oil, rice wine, cornstarch, black pepper and egg white. Blend well.
3. Make small balls witht the mixture, bread in broken rice noodle. Deep fry at 350 degreees, until golden brown. Drain on paper towels and serve with assorted dipping sauces.
Serving ideas:
Serve with Knorr Mango Habanero Sauce, can be also made with 1/2 Mango Habanero sauce, 1/2 Hellmann's Mayonnaise, and add 1 T. of sliced green onions.
Wasabi Dipping Sauce: Add 2 teaspoons of wasabi, 2 ounces of soy sauce, one tablespoon sliced green onions.
Serve with Knorr Stri Fry Sauce, this can also be blended with 1/2 Hellmann's Mayonnaise and 1/2 Knorr Stir Fry Sauce.
Serve with Lawry's Sesame Ginger Marinade, Lawry's Hawaiian Sauce or Lawry's Asian Sauce.
