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Deep-Fried Chinese Shrimp Balls

Serve these deep-fried shrimp balls as an appetizer at your next party

Shrimp balls are a popular appetizer that sports many variations. Make them ahead of time and keep them in the refrigerator until time to cook. Leftovers - if there are any - are easily reheated.

Note that you can fry shrimp balls in a wok or over high heat on the stove. If you have a deep fryer, that is what we would recommend.

Deep-Fried Chinese Shrimp Balls

1 lb. shrimp (medium), deveined
1 small onion
3 bread slices (remove crusts)
1 teaspoon fish sauce
Pinch salt
½ teaspoon ground black pepper
½ teaspoon ginger
1 egg, beaten
2 Tablespoons cornstarch
Vegetable oil for deep frying

Remove bread crusts and chop slices up into small pieces.
Mince the shrimp and onion and make a paste by adding all ingredients except oil for frying.
Form 1-inch diameter balls from the mixture.
Turn fryer to highest setting and fill with oil per manufacturer's instructions.
Fry the shrimp balls until golden brown, about 4 minutes. Test one to judge for doneness.

This recipe will make approximately 2 dozen balls.

Serve with your favorite dipping sauce. Here's a suggestion:

3 Tablespoons soy sauce
2 Tablespoons cider vinegar
2 teaspoons mustard
1 teaspoon sesame oil
½ teaspoon sugar
Water for consistency
Mix all ingredients well (add water to achieve desired consistency). Makes ½ cup.

One of the best things about cooking Chinese foods is that most ingredients can now be found at every store. When you're planning a party, think about an entire buffet with an array of chinese foods, including these wonderful shrimp balls.


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