Pai Chiao Hsia Ch'Iu (Shrimp Balls) Recipe


Step 1

Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. 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. Beat vigorously with a wooden spoon and compact it.

Step 2

Form rounded teaspoons of the mixture into balls with hands dipped in cold water. Roll the balls in the bread crumbs, pressing the cubes in lightly.

Step 3

Arrange them in one layer on the baking sheet. In a deep fryer, heat 2-inches of oil to 375f. In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden. Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls.

Step 4

Fry again, turning, until they are a deep golden. Transfer to paper towels to drain. In a small bowl, stir together the coarse salt and peppercorns for dipping. Serve with the shrimp.

Things You'll Need

  • 20sl White bread, crusts removed, cut in 1/4-inch cubes
  • 1 1/8lb Shrimp, shelled, deveined, & rinsed
  • 1/2c Water chestnuts, blanched & finely chopped
  • 1lg Egg white, beaten lightly
  • 2tb Lard, finely chopped
  • 1tb Rice wine ( Sake )
  • 1 1/2ts Minced ginger
  • 1 1/2ts Scallion, minced
  • 1 1/2ts Salt
  • 1 1/2tb Cornstarch
  • Peanut or corn oil for frying
  • 3tb Coarse salt
  • 1tb Szechwan peppercorns, crushed & lightly toasted

About this Author - Recipes, food and cooking information.