Pai chiao hsia ch'iu (shrimp balls) Recipe

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Pai chiao hsia ch'iu (shrimp balls)

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Appetizers, Oriental, Seafood, Shrimp

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Ingredients:

20	slice	White bread, crusts removed, 1 ?ts Gingerroot, minced
		-n ?inch cubes
1	lbs	Shrimp, shelled, deveined, & 1 ?ts Salt
		-insed
1/2	cup	Water chestnuts, blanched &
		-inely chopped
1	large	Egg white, beaten lightly
2	tbsp	Lard, finely chopped
1	tbsp	Rice wine
1 1/2	tsp	Scallion, minced
1 1/2	tbsp	Cornstarch
		Peanut or corn oil for fryin
		-
3	tbsp	Coarse salt
1	tbsp	Szechwan peppercorns, crushe
		- & lightly toasted

Procedures:

1	Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight.
2	In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch.
3	Beat vigorously with a wooden spoon and compact it.
4	Form rounded teaspoons of the mixture into balls with hands dipped in cold water.
5	Roll the balls in the bread crumbs, pressing the cubes in lightly.
6	Arrange them in one layer on the baking sheet.
7	In a deep fryer, heat 2-inches of oil to 375°F.
8	In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden.
9	Transfer them to paper towels to drain.
10	Bring the oil up to 375f again and add the shrimp balls.
11	Fry again, turning, until they are a deep golden.
12	Transfer to paper towels to drain.
13	In a small bowl, stir together the coarse salt and peppercorns for dipping.
14	Serve with the shrimp.
15	A 1980 gourmet mag.
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