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---------- Recipe via Meal-Master (tm) v8.02
Title: PAI CHIAO HSIA CH'IU (SHRIMP BALLS)
Categories: Appetizers, Seafood, Oriental
Yield: 30 servings
20 sl White bread, crusts removed,
-n 1/4-inch cubes
1 1/8 lb Shrimp, 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
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