Pai Chiao Hsia Ch'Iu (Shrimp Balls)
Yield
30 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | slices |
white bread
crusts removed,, in 1/4inch cubes |
|
| 1 ⅛ | pounds |
shrimp
shelled, deveined and rinsed |
|
| ½ | cup |
water chestnuts
blanched and finely chopped |
*
|
| 1 | large |
egg whites
beaten lightly |
|
| 2 | tablespoons |
lard
finely chopped |
|
| 1 | tablespoon |
rice wine
|
|
| 1 ½ | teaspoons |
ginger root
minced |
|
| 1 ½ | teaspoons |
scallions, spring or green onions
minced |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 1 | x |
peanut oil
or corn oil for fryin |
*
|
| 3 | tablespoons |
kosher salt
|
|
| 1 | tablespoon |
peppercorns
crushed, and lightly toasted, szechuan |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | slices |
white bread
crusts removed,, in 1/4inch cubes |
|
| 510.3 | g |
shrimp
shelled, deveined and rinsed |
|
| 118 | ml |
water chestnuts
blanched and finely chopped |
*
|
| 1 | large |
egg whites
beaten lightly |
|
| 3E+1 | ml |
lard
finely chopped |
|
| 15 | ml |
rice wine
|
|
| 7.5 | ml |
ginger root
minced |
|
| 7.5 | ml |
scallions, spring or green onions
minced |
|
| 7.5 | ml |
salt
|
|
| 23 | ml |
cornstarch
|
|
| 1 | x |
peanut oil
or corn oil for fryin |
*
|
| 45 | ml |
kosher salt
|
|
| 15 | ml |
peppercorns
crushed, and lightly toasted, szechuan |
|
Directions
Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight.
In a food processor, purée 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 to 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.
