Hundred Corner Shrimp Balls Dim Sum Recipes

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HUNDRED CORNER SHRIMP BALLS



Hundred Corner Shrimp Balls image

Categories     Shellfish     Fry     Cocktail Party     Lunar New Year     Shrimp     Deep-Fry     Party     Gourmet

Yield Makes 80 hors d'oeuvres, serving 20

Number Of Ingredients 12

1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat or lard
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil
Accompaniment: apricot dipping sauce

Steps:

  • Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
  • Preheat oven to 425°F.
  • Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

HUNDRED CORNER SHRIMP BALLS (DIM SUM)



Hundred Corner Shrimp Balls (dim sum) image

These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns. They can be made ahead and reheated in the oven. Any white fleshed fish fillets can be used instead of the shrimp. The shrimp paste itself (without the bread cubes) can also be poached in water and served as dumplings in soup, or can be pan fried as little shrimp patties.

Provided by Olha7397

Categories     < 30 Mins

Time 20m

Yield 36 balls

Number Of Ingredients 10

12 slices white bread
1 lb raw shrimp, shelled and cleaned
1 egg white
1 tablespoon rice wine
1 teaspoon salt
1 teaspoon minced gingerroot
1 tablespoon minced green onion
1/4 cup minced water chestnut
2 tablespoons cornstarch
4 cups peanut oil (for deep frying)

Steps:

  • Remove the crusts from the bread.
  • Dice the bread into 1/4-inch cubes.
  • Place on a cookie sheet and dry out in a very low oven (200F/90C).
  • Pat the shrimp dry and mince in a food processor or blender.
  • Blend in all the remaining ingredients except the oil.
  • With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
  • Press the cubes fimrly into the shrimp mixture.
  • Heat the oil in a wok or deep, wide pot to 375 F.
  • Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
  • Drain on paper towels.
  • Makes approx.
  • 36 balls.
  • Bonnie Stern Cookbook.

Nutrition Facts : Calories 251.4, Fat 24.5, SaturatedFat 4.2, Cholesterol 19.2, Sodium 141.8, Carbohydrate 5, Fiber 0.2, Sugar 0.4, Protein 3.3

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