Crispy Shrimp Balls
These crispy shrimp balls are the ultimate snack for a cocktail evening. Filled with pieces of water chestnuts and wrapped in spring rolls strips.
Preperation time: 30 minutes
5 persons
Advanced
Hong Kong (China)
Ingredients
Based on 5 persons
- 150g spring roll sheets
- Frying oil
- Sweet and sour sauce
Shrimp paste:
- 500g peeled shrimps 16/20
- 8 water chestnuts
- ½ tsp grated ginger
- 2 tsp light soy sauce
- 1 tsp Shaoxing rice wine
- ½ tsp sugar
- ¼ tsp sesame oil
- 1 egg
- 1½ Tbsp potato starch
- White pepper to taste
- Separate the spring roll sheets, then cut them into fine strips. Set aside.
- Shrimp paste
Chop the water chestnuts into coarse, small pieces. Defrost the shrimps and pat them dry. Flatten the shrimps with the flat side of your knife, then chop them finely or put them in a chopper and grind them into a paste. - Mix all ingredients for the shrimp paste in a bowl. Shape it into one big ball and hold it tightly using both hands. Then throw it back into the bowl and repeat this about 50 times. This makes the shrimp paste more elastic and fluffy and soft at the same time.
- Shape small balls of about 50 grams each, then wrap the spring roll strips around the balls. Press it firmly so they don't fall off.
- Heat the frying oil to 180 °C and fry the shrimp balls in small quantities for about 4 minutes until golden brown or until done. Drain them on paper towels.
- Serve with sweet and sour sauce.