Hundred Corner Shrimp Balls With Apricot Dipping S... |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 80 |
|
These hors d'oeuvres — a dressed-up version of shrimp toasts — are adapted from a recipe by Chinese cooking authority and author, Nina Simonds. Enjoy. Recipe from Gourmet. Ingredients:
shrimp balls |
1 1/2 lb large shrimp (30), peeled and deveined |
8-oz can water chestnuts (1 cup), rinsed and finely chopped |
1 large egg white, lightly beaten |
3 tablespoons finely chopped chilled fresh pork fat or lard |
1 1/2 tablespoons rice wine or scotch |
1 tablespoon grated peeled fresh ginger |
2 tablespoons finely chopped scallion greens |
2 1/4 teaspoons coarse salt |
2 tablespoons cornstarch |
3 cups panko (japanese bread crumbs) |
about 8 cups vegetable oil |
apricot dipping sauce |
1 3/4 cups apricot jam |
2 tablespoons soy sauce, or to taste |
3 tablespoons finely chopped scallion greens |
1 tablespoon fresh lime juice, or to taste |
dash of tabasco, or to taste |
Directions:
1. Prepare Shrimp Balls:
2. Pulse shrimp in a food processor until finely chopped.
3. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch.
4. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted.
5. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray.
6. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper–lined tray.
7. Preheat oven to 425°F.
8. Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.)
9. Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.
10. **Note: Shrimp balls may be coated and fried 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before reheating.
11. ~~~~
12. Prepare Apricot Dipping Sauce:
13. Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.
14. **Note: Sauce may be made 2 days ahead, cooled, then chilled, covered. Reheat sauce over low heat, stirring.
|
|