Deep-Fried Shrimp Balls

Title:
Deep-Fried Shrimp Balls

Yield:
5 Servings

Categories:
Seafood,
Oriental,
Wok




Ingredients:





     1 lb Shrimp, cleaned & deveined


     2    Bacon strips


     4    Water chestnuts


          -OR


   1/2 md Onion


          Salt


          Pepper


     1    Egg, beaten


     2 tb Corn starch


          Oil for deep frying






 1. Mince shrimp, bacon, onion or water chestnuts together until fine.


 Place mixture in bowl. Remove crusts from bread. Dice bread into very


 fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2


 tablespoons corn starch to mixture. Combine thoroughly.


 


 2. Fill a wok halfway up with oil. Heat oil on highest heat setting.


 When you think oil is sufficiently heated, test the temperature of it


 with a small piece of bread crust. If it frys to a golden brown


 colour, then oil is ready for deep frying. If bread crust fails to


 brown readily, then oil is not ready yet. If bread crust frys to a


 dark brown, then oil is too hot. Shut heat off of wok, allow oil to


 cool 5 minutes before turning heat on again. Retest oil with bread


 crust to see if it is of proper temperature.


 


 3. When oil is ready for deep frying, take 2 teaspoons, dip into


 shrimp mixture and form a 1" diameter ball. Drop ball into hot oil,


 Place about 8 balls into the hot oil. Allow each ball to deep fry 3


 minutes. Turn balls so that each will fry to a golden brown colour.


 Remove balls to paper toweling to drain excess oil from them. Repeat


 procedure for deep frying rest of shrimp mixture until all of the


 mixture is used up. Place shrimp balls on a serving platter. Garnish


 with parsley or other raw vegetable.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip