Best Hundred Corner Shrimp Balls Recipes

Hundred Corner Shrimp Balls image

Yield Makes 80 hors d'oeuvres, serving 20

Number Of Ingredients 12

1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat or lard
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil
Accompaniment: apricot dipping sauce

Steps:

Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
Preheat oven to 425°F.
Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

Hundred Corner Shrimp Balls (dim sum) image

Provided by Olha7397

Categories < 30 Mins

Time 20m

Yield 36 balls

Number Of Ingredients 10

12 slices white bread
1 lb raw shrimp, shelled and cleaned
1 egg white
1 tablespoon rice wine
1 teaspoon salt
1 teaspoon minced gingerroot
1 tablespoon minced green onion
1/4 cup minced water chestnut
2 tablespoons cornstarch
4 cups peanut oil (for deep frying)

Steps:

Remove the crusts from the bread.
Dice the bread into 1/4-inch cubes.
Place on a cookie sheet and dry out in a very low oven (200F/90C).
Pat the shrimp dry and mince in a food processor or blender.
Blend in all the remaining ingredients except the oil.
With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
Press the cubes fimrly into the shrimp mixture.
Heat the oil in a wok or deep, wide pot to 375 F.
Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
Drain on paper towels.
Makes approx.
36 balls.
Bonnie Stern Cookbook.