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- 1 pound medium shrimp, peeled and deveined
- 8 water chestnuts, peeled, (to make 1/2 cup) or 1/2 cup canned water chestnut slices
- 1/2 green onion, finely chopped
- 1/2 teaspoon grated ginger
- 2 teaspoons light soy sauce
- 1 teaspoon rice wine or rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon sesame oil
- Freshly ground black pepper, to taste
- 1 large egg white
- 2 - 3 teaspoons cornstarch, as needed
Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels.
If using canned water chestnuts, run under warm water to remove any tinny taste. Drain. Mince the shrimp and water chesnuts.
In a medium bowl, combine the minced shrimp and water chestnuts. Mix in the chopped green onion, grated ginger, soy sauce, rice wine or vinegar, sugar, sesame oil, pepper, egg and cornstarch. Form the mixture into small balls about 1/2 the size of golf balls.
Carefully add the shrimp balls to the hot oil, adding only a few at a time so as not to overcrowd the wok. Deep-fry the balls, turning constantly, until they are crisp and golden (3 to 4 minutes). Remove and drain on paper towels.
Serve the shrimp balls with sweet and sour sauce, plum sauce, or hot mustard.
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