December 20: National French Fried Shrimp Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep Fried Shrimp Balls
Categories: Seafood, Oriental, Pork
Yield: 5 Servings

1 lb Shrimp; peeled, deveined
2 sl Streaky bacon
4 Water chestnuts; minced
+=OR=+
1/2 md Onion; diced very fine
Salt & pepper
1 lg Egg; beaten
2 tb Corn starch
Oil; to deep fry

Mince shrimp, bacon, onion or water chestnuts together until
fine. Place mixture in bowl. Remove crusts from bread. Dice
bread into very fine cubes. Place cubes in shrimp mixture.
Add salt, pepper, egg and 2 tablespoons corn starch to
mixture. Combine thoroughly.

Fill a wok halfway up with oil. Heat oil on highest heat
setting. When you think oil is sufficiently heated, test the
temperature of it with a small piece of bread crust. If it
frys to a golden brown colour, then oil is ready for deep
frying. If bread crust fails to brown readily, then oil is
not ready yet. If bread crust frys to a dark brown, then oil
is too hot. Shut heat off of wok, allow oil to cool 5
minutes before turning heat on again. Retest oil with bread
crust to see if it is of proper temperature.

When oil is ready for deep frying, take 2 teaspoons, dip
into shrimp mixture and form a 1" diameter ball. Drop ball
into hot oil, Place about 8 balls into the hot oil. Allow
each ball to deep fry 3 minutes. Turn balls so that each
will fry to a golden brown colour. Remove balls to paper
toweling to drain excess oil from them. Repeat procedure for
deep frying rest of shrimp mixture until all of the mixture
is used up. Place shrimp balls on a serving platter. Garnish
with parsley or other raw vegetable.

From: http://www.recipesource.com

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