Recipe

Hundred Corner Shrimp Balls With Apricot Dipping Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago 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. Prep:30m Cook:30m Servings:80	Lunasea
	asian shrimp waterchestnuts ricewine ginger scallions panko apricotjam limejuice tabasco

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Ingredients

Shrimp Balls:

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

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Apricot Dipping Sauce:

1 3/4 cups apricot jam

2 tablespoons soy sauce, or to taste

3 tablespoons finely chopped scallion greens

1 tablespoon fresh lime juice, or to taste

Dash of Tabasco, or to taste

Directions

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.

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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.

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Comments

greekgirrrl 1 year, 7 months ago said:
AB FAB!!!

danadooley 1 year, 7 months ago said:
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 I don't want to trouble myself to do it, I still wanna DROOL and dream over it lol Thanks for keeping my drooling gears on their toes lol Got my 5

marky90 1 year, 7 months ago said:
Love these! Another winner,as I must try. Now why are these called "Corner Shrimp Balls" ???

grandmommy 1 year, 7 months ago said:
Oh my Vickie! This may be a part of the birthday menu also! 55555555!

bluewaterandsand 1 year, 7 months ago said:
Looks and sound delicious!

jimrug1 1 year, 7 months ago said:
Hi Vickie, Thanks for your lovely comments on my Rellenos. I love shrimp toast! Can't wait to try these. The dipping sauce sounds delicious..

blondie80 1 year, 7 months ago said:
*drool* this looks amazing... 5+++++

trackwidow 1 year, 5 months ago said:
These sound so good! Again, there wouldn't be enough to share though...

brianna 1 year, 2 months ago said:
Another wonderful recipe from you. I must try this one too. Thanks

luisascatering 1 year, 2 months ago said:
I saw your similar recipe for this after I posted my coconut shrimp recipe. I love shrimp toast but find the bread absorbs too much oil. These sound like perfect solution with the light panko breading :-)

ttaaccoo 1 month, 3 weeks ago said:
These sound outstanding!! thanx Ms. Lunasea 55555555555555555555

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