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Chinese Deep-Fried Shrimp Balls

by Dorothy Huang

Yields 2 dozen

1 pound medium-sized shrimp in shells
3 ounces ground pork

¼ teaspoon white pepper
½ teaspoon salt
2 teaspoons minced ginger
2 tablespoons cornstarch
1 tablespoon dry sherry
1 tablespoon lemon juice
1 egg white

¼ cup flour
3 cups cooking oil for deep-frying

Honey mustard sauce:
2 teaspoons mustard powder
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons plum sauce
¼ cup honey

To Prepare Ahead;

  • Shell, devein, and rinse shrimp.  Drain thoroughly.
  • Add shrimp, pork and marinade to a food processor using the metal blade.   Process for a few seconds, until shrimp is pasty.  Remove to a bowl.
  • Dust a cookie sheet with flour.  Shape shrimp mixture into 1-inch balls.  Place them on the cookie sheet.

To Cook:

  • Heat 3 cups oil in a wok to 375 °F.
  • Drop 8 shrimp balls into hot oil carefully, one at a time.  Deep-fry for 3 to 5 minutes.  Drain on paper towels. 
  • Deep-fry the remaining shrimp balls and serve with honey mustard sauce.

© Dorothy Huang, 2005

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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