CRISPY SHRIMP BALLS

Crispy Shrimp Balls image

Provided by Pat Duran

Time 30m

Number Of Ingredients 22

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SHRIMP BALLS
4 oz can water chestnuts, chopped
1 lb shrimp, peeled, deveined and drained( i use salad shrimp
3/4 tsp salt
1 tsp ginger powder
1 Tbsp minced onion
1 tsp sesame oil
1 Tbsp cooking wine
1 large egg
2 Tbsp cornstarch
1/4 tsp white pepper
raman noodles , crushed coarsely
peanut oil or vegetable oil for frying
CHINESE GARLIC SAUCE
5 clove garlic, chopped fine
1 Tbsp vegetable oil
1 Tbsp each of soy sauce,and oyster sauce,
1 tsp butter
2 Tbsp each of rice wine vinegar and granulated sugar
1/4 tsp chili sauce
1 Tbsp cornstarch
1/2 c water

Steps:

1. Shrimp Balls: In a food processor , add the cleaned and deveined shrimp,and remaining ingredients except the raman noodles and cooking oil . Process or pulse until it turns into a paste.
2. Remove and place mixture in a bowl and let it sit for 30 minutes to meld flavors together. Heat the oil in a deep fryer or a wok to 300^, or until a cube of bread in the oil turns brown in about 15 seconds. Roll the shrimp paste in you hand to form a ball and carefully roll in the crushed noodles ,if desired, or leave plain. Carefully add the shrimp ball into the oil one at a time. Fry for 3 to 4 minutes or until they develop a golden brown and crisp;remove with slotted spoon or strainer to paper toweling to drain, pat off excess oil. Serve with the Garlic Sauce.
3. Chinese Garlic Sauce: Fry the chopped garlic in oil for 2 seconds in a small saucepan. Add the butter, soy and oyster sauces,rice wine vinegar, sugar, chili sauce and stir and fry for a minute. Turn off heat. Mix the cornstarch with the water and add to the saucepan mixture. Cook over medium low heat and stir until thickened. Serve with the Shrimp Balls.
4. Note: To bake these in the oven: After shaping into balls and rolling in the noodle crumbs. Place on a lightly greased cookie sheet.Spray the balls lightly with olive oil. Bake in 350^ preheated oven for about 25 minutes..