Deep-Fried Shrimp Balls

Austin American-Statesman - - TV TONIGHT - — From ‘Chi­nese Cook­ing Made Sim­ple’ by Dorothy Huang

1 lb. medium-sized shrimp in shells 3 oz. ground pork For mari­nade: 1⁄4 tsp. white pep­per 1⁄2 tsp. salt 2 tsp. minced gin­ger 2 Tbsp. corn­starch 1 Tbsp. dry sherry 1 Tbsp. le­mon juice 1 egg white

Flour for dust­ing cookie sheet For honey-mus­tard sauce: 2 tsp. mus­tard pow­der 1 Tbsp. soy sauce 2 Tbsp. rice vine­gar 2 Tbsp. plum sauce 1⁄4 cup honey

3 cups cook­ing oil for deep-fry­ing

Shell, devein and rinse shrimp. Drain thor­oughly. Add shrimp, pork and mari­nade in­gre­di­ents to a food pro­ces­sor fit­ted with a metal blade. Process for a few sec­onds, un­til shrimp is pasty. Re­move to a bowl.

Dust a cookie sheet with flour. Shape shrimp mix­ture into 1inch balls. Place them on the cookie sheet. In a small bowl, whisk to­gether in­gre­di­ents for honey-mus­tard sauce.

Heat oil in a wok to 375 de­grees. Drop eight shrimp balls into hot oil care­fully, one at a time. Deep-fry for three to five min­utes. Re­move with a long-han­dled spi­der or Chi­nese strainer and drain on paper tow­els. Deep-fry the re­main­ing shrimp balls and serve with honey-mus­tard sauce.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.