Pai chiao hsia ch'iu (shrimp balls)
Yield: 30 Servings
Ingredients:
- 20 sl White bread crusts removed -n 1/4-inch cubes
- 1 1/8 lb Shrimp
Instructions:
shelled deveined & -insed 1/2 c Water chestnuts blanched & -inely chopped 1 lg Egg white beaten lightly 2 tb Lard finely chopped 1 tb Rice wine 1 1/2 ts Gingerroot minced 1 1/2 ts Scallion minced 1 1/2 ts Salt 1 1/2 tb Cornstarch Peanut or corn oil for fryin 3 tb Coarse salt 1 tb Szechwan peppercorns crushe - & lightly toasted Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. In a food processor puree the shrimp transfer to a bowl and stir in water chestnuts egg white lard wine ginger scallion salt and cornstarch. Beat vigorously with a wooden spoon and compact it. Form rounded teaspoons of the mixture into balls with hands dipped in cold water. Roll the balls in the bread crumbs pressing the cubes in lightly. Arrange them in one layer on the baking sheet. In a deep fryer heat 2-inches of oil to 375f. In it fry the shrimp balls in batches turning them for 1-2 minutes or until they are golden. Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls. Fry again turning until they are a deep golden. Transfer to paper towels to drain. In a small bowl stir together the coarse salt and peppercorns for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite
