The authors note that this popular appetizer can be served as a cocktail hors d'oeuvre or as part of a dim sum brunch. Be sure to make a few extra and freeze to use the next time you're preparing soup. Serve the shrimp balls with the dipping sauce below.
More Chinese Recipes
More Chinese Recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 teaspoons salt, divided
- 1 pound medium shrimp, peeled and de-veined
- 4 ounces soft tofu
- 2 large egg whites
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons vegetable oil
- 1/8 teaspoon white pepper
- 1 bag (1 pound) thinly sliced firm white bread, such as Pepperidge Farm
- 3 to 4 cups vegetable oil for deep-frying
- Other:
- Dipping Sauce for Thousand Corner Shrimp Balls:
- 1/2 cup white wine vinegar
- 1/2 cup sugar
- 1 teaspoon minced garlic
- 2 tablespoons fish sauce
- 2 small hot red peppers, seeded and thinly sliced
- 1 tablespoon minced carrots
Preparation:
Place warm water in a bowl and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave for 5 minutes, then rinse with cold water, drain, and pat dry with paper towels. Using a sharp knife or a food processor, cut the shrimp to a paste.Mash the tofu with a fork in a bowl and add the shrimp, the remaining 1 teaspoon salt, the egg whites, cornstarch, sesame oil, 2 teaspoons vegetable oil, and the pepper. Mix well.
In a wok or a large skillet, heat the vegetable oil to 350 degrees Fahrenheit. Remove the crusts from the bread and cut into very tiny squares (about 1/16 inch). Spread the bread squares on a sheet pan, spoon 1 tablespoon shrimp mixture on the bread squares, and roll into a ball (the bread corners from the little squares should be protruding from the shrimp/tofu ball). Fry 6 balls at a time for 2 to 3 minutes, turning so they brown evenly. Let drain briefly on paper towels.
To prepare the dipping sauce, in a small pan, bring 1/2 cup water, the vinegar, sugar, and garlic to a boil and boil for 2 minutes over high heat. Add the fish sauce, sliced red peppers, and carrots. Remove from the heat and let cool. Cover and chill.
This recipe is reprinted with permission from Everyday Chinese Cooking: Quick and Easy Recipes from the Leeann Chin Restaurants, by Leeann Chin and Katie Chin.
