Deep-Fried Shrimp Balls
Made from fresh shrimp meat, these date-shaped balls are deep-fried to a golden hue, with a crispy exterior, tender interior, and a fragrant, crisp, refreshing flavor.
Ingredients
fresh shrimp meat (cleaned, drained of excess water, minced into shrimp paste)
300 g
white pork (cut into small cubes)
50 g
eggs (egg white only)
2
water chestnut meat (cut into small cubes)
75 g
lard (for frying)
1000 g
flour
50 g
Sichuan peppercorn
a pinch
MSG
a pinch
fine salt
a pinch
white pepper
a pinch
sesame oil
a pinch
ginger (ground)
a pinch
chives (cut into small cubes)
a pinch
cilantro (arranged around the serving platter)
a pinch
Instructions
1
Prepare the filling
Rinse the shrimp meat, drain off excess water, and mince into a fine shrimp paste. Cut the water chestnut meat, white pork, and chives into small cubes, then combine with the shrimp paste along with Sichuan peppercorn, MSG, fine salt, white pepper, ground ginger, and egg white. Add flour and stir thoroughly to form the filling.
2
Shape and deep-fry the balls
Heat a wok over medium heat, add lard and heat to approximately 30-40% of its smoking point. Use a tablespoon to portion the filling into 3 cm diameter date-shaped balls, then carefully add each to the wok. Fry gently over low heat until the outer coating turns golden brown and the balls are fully cooked, then transfer to a colander to drain excess lard.
3
Toss, plate and serve
Add sesame oil, white pepper, and the fried shrimp balls to the wok, toss to coat evenly, then transfer to a serving plate. Arrange cilantro around the edge of the plate to finish. You can also serve with sliced raw pomelo or pineapple as a side accompaniment. Serve with sweet sauce or sweetened vinegar on the side.
