Basic Deep Fried Shrimp Balls Recipe

Directions

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   1.
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   Shell and devein shrimp.
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   Then mince or possibly grind with water chestnuts.
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   2.
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   Beat egg lightly; mince scallion and ginger root; then add in to shrimp mix along with cornstarch, sherry and salt.
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   Blend to a smooth paste.
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   3.
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   Shape mix into walnut-size balls.
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   (To prevent sticking, wet 2 tsp.
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    in a bowl of cool water; then spoon up a tsp.
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    of the mix and toss it between the 2 spoons to create a round, smooth ball.)
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    4.
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    Meanwhile heat sufficient oil to float shrimp balls.
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    Add in them a few at a time.
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    (Do not crowd: allow room for stirring and for even browning.)
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    Reduce heat to medium and deep-fry, turning shrimp balls occasionally, till golden brown.
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    Remove with a slotted spoon and drain on paper toweling.
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    5.
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    Repeat process till mix is used up, reheating oil each time.
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    6.
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    Serve shrimp balls warm, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley; or possibly accompanied by a sweet-and-pungent sauce.
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    VARIATIONS:1.
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    For the shrimp, substitute fresh crabmeat.
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    2.
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    For the water chestnuts, substitute either 1/2 c. bamboo shoots or possibly 1/4 c. celery, chopped.
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    3.
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    Omit the whole egg.
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    Substitute 1 egg white in step 2; or possibly else dip shrimp balls in the egg white to coat after step 3.
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    4.
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    Omit the cornstarch in step 2.
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    After step 3, dredge shrimp balls lightly in flour; then dip in whole egg, beaten.
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    5.
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    In step 2, add in 2 bacon strips, chopped; or possibly 1 or possibly 2 Tbsp.
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    unrendered leaf lard, chopped; or possibly 1/4 lb.
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    pork, with some fat, chopped.
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    6.
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    In step 2, add in any or possibly all of the following: 1/2 garlic clove, chopped; a few sprigs of Chinese parsley, minced; 1 Tbsp.
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    soy sauce; 1/2 tsp.
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    sugar; a few drops of sesame oil.
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    7.
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    At the end of step 3, roll each shrimp ball in chopped smoked ham (about 2 ounces for 1 lb.
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    of shrimp) to coat.
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    8.
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    Omit step 3.
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    Instead of shaping into balls, drop shrimp mix directly into the warm oil from a tsp.. (Dip tsp.
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    in cool water each time to prevent sticking.)