 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This is a recipe I found that I cannot wait to try. I remember my friends mother making these when we were younger. The sauce on this recipe is different but still reads delicious. Had to break out the Filipino dictionary to translate some ingredients! Storing it here for safe keeping. Enjoy!!! Ingredients:
1 lb fresh shrimp |
1 tablespoon salt |
1 teaspoon pepper |
1 cup all-purpose flour |
2 eggs, slightly beaten |
1/3 cup finely chopped green onion |
2 teaspoons red pepper flakes (optional) |
oil (for frying) |
1/4 cup vinegar |
1/2 cup sugar |
1 1/2 tablespoons soy sauce |
1/3 cup catsup |
1 cup water |
3 tablespoons oil |
1/2 cup sliced carrot |
1/2 cup diced carrot |
red bell pepper |
1 piece fresh ginger, cut into strips |
1/4 cup sliced sweet pickle |
3 stalks leeks, cut into 1 inch pieces |
2 tablespoons cornstarch, dissolved in |
2 tablespoons water |
Directions:
1. Prepare Shrimp:.
2. Wash and clean shrimp. Drain very well then chop fine and add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.
3. Prepare Sauce:.
4. Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp balls.
|
|