Hundred Corner Shrimp Balls

Name: Hundred Corner Shrimp Balls
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 80
Cuisine: Global
Ingredients: 80 servings Accompaniment: apricot dipping sauce; 2 teaspoons coarse salt; 2 Tbsps cornstarch; 1 large egg white, lightly beaten; 1 Tbsp grated peeled fresh ginger; 710 milliliters panko (Japanese bread crumbs); 3 Tbsps finely chopped chilled fresh pork fat or lard; 2 Tbsps rice wine or Scotch; 2 Tbsps finely chopped scallion greens; 680 grams shrimp , peeled and deveined; 2 liters About vegetable oil; 237 milliliters 8-oz can water chestnuts , rinsed and finely chopped

If 31 cents per serving falls in your budget, Hundred Corner Shrimp Balls might be a super dairy free recipe to try. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 45 calories. This recipe serves 80. 1 person found this recipe to be delicious and satisfying. A mixture of can water chestnuts, scallion greens, egg white, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Pulse shrimp in a food processor until finely chopped.

Ingredients you will need

Shrimp

Equipment you will use

Food Processor

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.

Ingredients you will need

Water Chestnuts

Corn Starch

Egg Whites

Rice Wine

Pork Fat

Green Onions

Ginger

Shrimp

Panko

Water

Salt

Equipment you will use

Wooden Spoon

Bowl

Preheat oven to 425°F.

Equipment you will use

Oven

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.)

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

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.

Ingredients you will need

Shrimp

Equipment you will use

Slotted Spoon

Paper Towels

Baking Pan

Oven

• Shrimp balls may be coated and fried 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before reheating.

Ingredients you will need

Shrimp

Equipment

Ingredients

Servings:

80servings

Accompaniment: apricot dipping sauce 2teaspoons

coarse salt 2Tbsps

cornstarch 1large

egg white, lightly beaten 1Tbsp

grated peeled fresh ginger 710milliliters

panko (Japanese bread crumbs)3Tbsps

finely chopped chilled fresh pork fat or lard 2Tbsps

rice wine or Scotch 2Tbsps

finely chopped scallion greens 680grams

shrimp , peeled and deveined 2liters

About vegetable oil 237milliliters

8-oz can water chestnuts , rinsed and finely chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.