Fried Shrimp/Prawn Balls Recipe (炸虾球)October 12th, 2007Recipes, Chinese Recipes, Recipes43 Comments
Recipe: Fried Shrimp/Prawn Balls with Wonton Skin (炸虾球)
1 pound raw shrimp (shelled and deveined)
1 teaspoon salt (or fish sauce)
1 teaspoon sugar
1 tablespoon corn starch
1 egg white, lightly beaten
1/2 teaspoon sesame oil
1 tablespoon oil (or some pork fat)
A few dashes of white pepper powder
Defrost, shell, and devein the shrimp. Set aside. In a mini food processor, beat the egg white until frothy and then add in the raw shrimp and the seasonings. Blend until the ingredients form the shrimp paste.
Cut the wonton skins into tiny strips and lay them on a flat surface. Wet your hands and form the shrimp paste into balls (slightly smaller than a ping pong ball) and roll the shrimp balls onto the bed of wonton skins. Make sure that the wonton skins coat the shrimp balls evenly. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown. Dish out and serve hot with some Thai sweet chili sauce or your favorite chili sauce.