Hundred Corner Shrimp Balls With Apricot Dipping SauceFrom lunasea 8 years ago
- 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 Cooklunasea Orlando, FL
The Rating9 people
AB FAB!!!greekgirrrl in Huntington Village loved it
The name is delightful and I love shrimp but I don't know that I want to go through all that trouble honey. I'll tell you a little secret about myself *whispers* I'm a LITTLE lazy in the kitchen LMAO But as is often the case with your posts, even if ...moredanadooley in Singapore loved it
Love these! Another winner,as I must try. Now why are these called "Corner Shrimp Balls" ???marky90 in Dearborn loved it
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