How To make Fried Shrimp Balls
1 lb Fresh shrimp
4 Water chestnuts chopped fine
1/2 c Bamboo shoots chopped fine
1/4 ts Fresh chopped ginger
1 ts Salt
1 tb White wine
2 ts Corn starch
1 Egg white
Deep frying oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot
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How to Guide - Dim Sum Crispy Fried Shrimp Balls [脆皮虾球]
This is an easy quick dim sum appetizer that's great to serve up to your guests. Follow this easy recipe guide to impress your family and friends.
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INGREDIENTS
1 lb. shelled and deveined shrimp, deveined
1 egg white, lightly beaten
1 tsp of ginger, minced
1 tsp of fish sauce (or salt)
1 tsp sugar
1 tbsp corn starch
1/2 tsp sesame oil
1 tbsp oil or some pork fat
3 dashes white pepper powder
8 pieces of spring roll wrapper (8-inch square)
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Genshin Impact Recipe #29 / Golden Shrimp Balls / Keqing's favorite dish.
A deep-fried shrimp dish. The aroma assaults your senses, while the crispy potatoes bring out the light sweetness of the shrimp meat. This, in tandem with its cute, small shape, makes it very enticing indeed.
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Crispy Fried Shrimp Balls | Best Appetizer that will WoW Everyone!
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This simple and easy appetizer is so easy to make that everyone will comment how on good it was!
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Recipe;
Here are the ingredients:
1/2 lbs of shrimp
20 pcs of egg roll sheets - you may need more if you make large shrimp balls. - cut into thin strips.
1/4 cup of cold water
Marinade for shrimp:
1/2 tsp of sesame oil
1 tbsp of vegetable oil
1/4 tsp of white pepper
1tbsp cornstartch
1 tsp sugar
1 tsp salt
1 egg white
How to:
1) Wash and pat dry with a paper towel
2) Peel and divine the shrimps
3) Mince shrimp either with a knife or food processor
4) Add in your marinade for the shrimp
5) combine well until the shrimp turns into a thick batter
6) Cut 20 sheets of egg roll into thin strips
7) Before you troll your shrimp into balls, add a little water to your hands, that way it doesn't stick to your fingers.
8) Lay a bed of egg roll strips down on a flat surface and gentle roll your ball around the egg roll strips.
9) On high heat, add 2 1/2 cups of vegetable oil
10) Add in your shrimp balls and rotate as needed. This will prevent the shrimp balls from burning on one side.
11) This should only take 3 mins for the shrimp balls to be fully cooked.
12) Place it on a sheet of napkin.
Enjoy!
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Thai Crispy Fried Prawn Balls (Thai Crispy Prawn Recipe) Asian Buffet Recipe
Thai Crispy Fried Prawn Balls (Thai Crispy Prawn Recipe) Asian Buffet Recipe
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
This dish is just fabulous to serve as a starter with crispy salad leaves or dipping in sweet chilli sauce.
Ingredients:
1kg Cooked Prawns
2 Spring Onions
2 Cloves Garlic
2 – 4 Red Chillies
2 Tsp Fish Sauce
½cm Ginger
50g Breadcrumbs
Small Bunch (20g) Coriander
1 Tbsp Cornflour
100ml Sweet Chilli Sauce
Salt to Taste
Methods:
1. Finely chop the garlic, ginger, chillies, spring onions and coriander.
2. Roughly chop the prawns.
3. Blend the prawns coarsely using food processor then empty into a mixing bowl.
4. Add garlic, ginger, chillies, spring onions, coriander, fish sauce and cornflour.
5. Mix all ingredients together
6. Take 1 Tbsp of the mixture at a time and roll in your hands to form a ball.
7. Roll the prawn balls in breadcrumbs for even coverage.
8. Place onto a dish, cover with cling film, place in a fridge for 25 – 30 minutes.
9. Heat 1 litre of oil in a wok.
10. Place the prawn balls into the wok 1 at a time and in batches. Deep fry for 5 minutes until golden and cooked through.
11. Remove, drain and serve with sweet chilli sauce.
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