Deep-Fried Shrimp Balls
I made these for the first time the other day. I used butter instead of pork fat because I didnt have any pork fat. I did all the mixing and chopping in a food processor just dumped in the shrimp and butter and turned it on until the mixture was smooth. Then I added everything else and processed for a couple more seconds until it was mixed. I chilled the mixture for 10 or 15 minutes in the fridge before I deep fried the balls, and I didnt use my hands to shape it. I just dipped up teaspoonfuls and dropped them into the oil. They will definitely be made again. Most of the time it took to make these was in the deep frying time.
I made these for the first time the other day. I used butter instead of pork fat because I didnt have any pork fat. I did all the mixing and chopping in a food processor just dumped in the shrimp and butter and turned it on until the mixture was smooth. Then I added everything else and processed for a couple more seconds until it was mixed. I chilled the mixture for 10 or 15 minutes in the fridge before I deep fried the balls, and I didnt use my hands to shape it. I just dipped up teaspoonfuls and dropped them into the oil. They will definitely be made again. Most of the time it took to make these was in the deep frying time.
- 1 teaspoon salt
- 3 cups oil for frying
- 1 egg yolk
- 1 egg white
- 1 slice white bread
- 2 tablespoons chicken stock cold, or cold water
- 1 pound shrimp uncooked (in their shells)
- 2 ounces fresh pork fat
- 4 water chestnuts peeled if fresh, finely chopped
- 1/2 teaspoon fresh ginger peeled and finely chopped
- roasted salt and pepper prepared according to recipe
- Carbohydrate 14.36355 g
- Cholesterol 462.4295 mg
- Fat 368.233315 g
- Fiber 1.49100001335144 g
- Protein 51.75522 g
- Saturated Fat 32.784385 g
- Serving Size 1 1 Dozen (675g)
- Sodium 506.8535 mg
- Sugar 12.8725499866486 g
- Trans Fat 17.26943 g
- Calories 3536 calories
Step-by-step
- Trim crust from the bread and tear bread into small pieces. Place them in a bowl and sprinkle with the stock or water.
- Shell the shrimp. With a small, sharp knife, make a shallow incision down their backs and lift out the intestinal vein with the point of the knife. Wash the shrimp under cold water and pat them dry with paper towels. With a cleaver or sharp knife, chop the shrimp and pork fat together until they form a smooth paste.
- In a bowl, combine the soaked bread, shrimp mixture, water chestnuts, salt, ginger and egg yolk, and mix thoroughly. Beat the egg white to a froth with a fork or whisk, and stir it into the shrimp mixture.
- Have the shrimp mixture, a bowl of cold water, a baking pan lined with a double thickness of paper towels, and the oil within easy reach.
- Preheat the oven to it's lowest setting. Pour 3 cups oil into a 12 inch wok or large deep-fat fryer and heat until a haze forms above it or it reaches 350 F. on a deep-frying thermometer.
- Take a handful of the shrimp mixture and squeeze your fingers ito a fist, forcing the mixture up between your thumb and forefinger.
- When it forms a ball about the size of a walnut, use a spoon to scoop off the ball and drop it in the hot oil.
- Repeat until you have made 6 to 8 balls, dipping the spoon into the bolw of cold water each time to prevent sticking.
- Turn them with a Chinese Strainer or slotted spoon to keep the balls apart as they fry. They should become golden in 2 to 3 minutes.
- Transfer the balls to a heated platter and serve with roasted salt and pepper dip. As an hors d'oeuvre or part of a Chinese meal this will serve 6 to 8.
Protein Denaturation and Texture
Raw shrimp muscle contains coiled myosin proteins. Mechanical action untangles these molecules into a sticky paste that traps moisture. Incorporating pork fat introduces solid triglycerides that melt during frying, lubricating the dense protein network so the interior stays tender rather than rubbery. Egg white contributes ovalbumin, which coagulates firmly at high temperatures to lock the spherical shape in place.Thermal Control in Frying
Maintaining oil at 350 degrees Fahrenheit ensures rapid surface dehydration before the interior overcooks. Culling small batches prevents oil temperature from dropping drastically. Water chestnuts supply starch and water pockets that resist complete softening, introducing sudden textural contrast against the homogenous shrimp paste.Equipment Adaptations
A wide wok facilitates thermal convection currents while utilizing minimal oil depth. Dipping utensils in cold water prevents the sticky protein mass from adhering to metal surfaces during portioning. A wire mesh strainer removes debris continuously, preventing stray bread particles from scorching and imparting bitter flavors to the frying medium.
