Golden Shrimp Balls with Chinese Mustard Dipping Sauce
Makes 16
Ingredients
1 cup shrimp shelled and deveined
1/4 cup water chestnuts
1/4 cup scallions
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon dry sherry
1 teaspoon red chili flakes
1 tablespoon sesame oil
1 teaspoon salt
2 egg whites
1 tablespoon canola oil
1/2 cup cornstarch
1/4 cup panko bread crumbs*
4 cups peanut oil for frying
- Available in Asian Markets
Chinese Mustard Dipping Sauce
1 cup Dijon mustard
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon chili sauce
1 tablespoon water
Chop the shrimp finely and place in a large bowl. If using canned water chestnuts, rinse them well. If using fresh, peel them. Chop the water chestnuts finely, and add them along with the scallions to the shrimp. Add the garlic, ginger, sherry, chili flakes, sesame oil, salt, egg whites, and canola oil to the bowl and mix well. Form mixture into walnut-sized balls.
Mix the cornstarch and breadcrumbs in a shallow bowl. Drop a shrimp ball into the breadcrumb mixture and toss to coat well. Place coated balls on a sheet pan lined with parchment paper and set aside.
In a deep pan heat the peanut oil to 350F. Drop the shrimp balls in a few at a time and fry until golden. Drain on paper towels and serve immediately with Chinese Mustard Dipping Sauce.
Dipping Sauce
I
n a large bowl, whisk all ingredients together. Serve with Golden Shrimp Balls.
Makes approximately 1 cup
B-man 