Crispy Shrimp Balls
Ingredients:
1/2 kg fresh shrimps, shelled and-finely chopped
1/4 cup pork fat, finely chopped
1/4 cup all purpose flour
1 tsp. salt
1/8 tsp. white pepper
10 pcs water chestnuts, finely chopped
1 whole egg, lightly beaten
2 cup bihon, vermicelli noodles, cut into 1 inch length
How to cook Crispy Shrimp Balls
- Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
- Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
- Soak bison noodles in water for 1 minute. Drain. Spread on a platter. Roll shrimp mixture in bihon noodles until balls are formed and well coated.
- Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
- Serve hot with sauce.
Sauce:
1/2 cup banana catsup
1/2 cup pineapple juice
2 tbsp. cornstarch dissolved in
1 cup water
1 tsp. sugar
1 small onion, chopped
1/2 tsp. fine salt
1 small can pineapple chunks
- Boil all ingredients except pineapple chunks. Stir until thick. Add chunks one minute before removing from heat. Yields 1-1/2 dozen.
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