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| Home -> [Appetizers, Oriental, Seafood, Shrimp] -> [Pai chiao hsia ch'iu (shrimp balls) Recipe] |
Pai chiao hsia ch'iu (shrimp balls)
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| Artist: |
_ |
Yield: |
30 |
| Categories: |
Appetizers, Oriental, Seafood, Shrimp |
Rating: |
no rating. |
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Ingredients:
| 20
| slice | White bread, crusts removed, 1 ?ts Gingerroot, minced | | | -n ?inch cubes | | 1
| lbs | Shrimp, shelled, deveined, & 1 ?ts Salt | | | -insed | | 1/2
| cup | Water chestnuts, blanched & | | | -inely chopped | | 1
| large | Egg white, beaten lightly | | 2
| tbsp | Lard, finely chopped | | 1
| tbsp | Rice wine | | 1 1/2
| tsp | Scallion, minced | | 1 1/2
| tbsp | Cornstarch | | | Peanut or corn oil for fryin | | | - | | 3
| tbsp | Coarse salt | | 1
| tbsp | Szechwan peppercorns, crushe | | | - & lightly toasted |
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Procedures:
| 1 | Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. | | 2 | 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. | | 3 | Beat vigorously with a wooden spoon and compact it. | | 4 | Form rounded teaspoons of the mixture into balls with hands dipped in cold water. | | 5 | Roll the balls in the bread crumbs, pressing the cubes in lightly. | | 6 | Arrange them in one layer on the baking sheet. | | 7 | In a deep fryer, heat 2-inches of oil to 375°F. | | 8 | In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden. | | 9 | Transfer them to paper towels to drain. | | 10 | Bring the oil up to 375f again and add the shrimp balls. | | 11 | Fry again, turning, until they are a deep golden. | | 12 | Transfer to paper towels to drain. | | 13 | In a small bowl, stir together the coarse salt and peppercorns for dipping. | | 14 | Serve with the shrimp. | | 15 | A 1980 gourmet mag. | | 16 | Favorite |
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