Hundred Corner Shrimp Balls With Apricot Dipping Sauce
From lunasea 17 years ago
- 30 minutes to make
- Serves 80
These hors d'oeuvres — a dressed-up version of shrimp toasts — are adapted from a recipe by Chinese cooking authority and author, Nina Simonds. Enjoy. Recipe from Gourmet.
Ingredients
- shrimp Balls: shopping list
- 1 1/2 lb large shrimp (30), peeled and deveined shopping list
- 8-oz can water chestnuts (1 cup), rinsed and finely chopped shopping list
- 1 large egg white, lightly beaten shopping list
- 3 tablespoons finely chopped chilled fresh pork fat or lard shopping list
- 1 1/2 tablespoons rice wine or Scotch shopping list
- 1 tablespoon grated peeled fresh ginger shopping list
- 2 tablespoons finely chopped scallion greens shopping list
- 2 1/4 teaspoons coarse salt shopping list
- 2 tablespoons cornstarch shopping list
- 3 cups panko (Japanese bread crumbs) shopping list
- About 8 cups vegetable oil shopping list
- ~~~~ shopping list
- apricot Dipping Sauce: shopping list
- 1 3/4 cups apricot jam shopping list
- 2 tablespoons soy sauce, or to taste shopping list
- 3 tablespoons finely chopped scallion greens shopping list
- 1 tablespoon fresh lime juice, or to taste shopping list
- Dash of Tabasco, or to taste shopping list
How to make it
- Prepare Shrimp Balls:
- 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.
- **Note: Shrimp balls may be coated and fried 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before reheating.
- ~~~~
- Prepare Apricot Dipping Sauce:
- Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.
- **Note: Sauce may be made 2 days ahead, cooled, then chilled, covered. Reheat sauce over low heat, stirring.
The Rating
Reviewed by 9 people-
Another wonderful recipe from you. I must try this one too. Thanks
brianna
in loved it
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*drool* this looks amazing... 5+++++
blondie80
in -Lake Villa loved it
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These sound so good! Again, there wouldn't be enough to share though...
trackwidow
in Fort Atkinson loved it
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