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Add a photoServings: 12
Ingredients
- 1 slice fresh white bread
- 2 tbsp. cool chicken stock
- 1 pound raw shrimp
- 2 ounce. fresh pork fat
- 4 water chestnuts, finely minced
- 1 teaspoon salt
- 1/2 teaspoon finely minced fresh ginger
- 1 egg yolk
- 1 egg white
- 3 c. oil
Directions
- 1. Trim crust from bread and tear bread into small pcs. Place in bowl and sprinkle with stock or possibly water.
- 2. Shell and devein shrimp. Wash and pat dry. Chop shrimp and pork fat together till they form a smooth paste.
- 3. Combine bread, shrimp mix, water chestnuts, salt, ginger and egg yolk and mix thoroughly. Beat egg white to a froth with fork and stir into shrimp mix.
- 4. Have shrimp mix, a bowl of cool water, a baking pan lined with double thickness of paper towels and oil within easy reach.
- To cook: Preheat oven to lowest setting. Pour 3 c. oil into 12 inch wok or possibly large deep fryer and heat till haze forms above it or possibly it reaches 350 degrees on thermometer. Take a handful of the shrimp mix and squeeze fingers into a fist, forcing the mix up between thumb and forefinger. When it forms balls about the size of a walnut, use a spoon to scopp off the ball and drop it into the warm oil. Repeat till you have made 6 to 8 balls, dipping the spoon into the cool water to prevent sticking. Turn the balls with a slotted spoon to keep them apart as they fry. They should become golden brown in 2 to 3 min. Transfer balls to paper lined baking dish to drain and keep hot in the oven while frying the rest. Transfer balls to heated platter and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 559 | |
| Calories from Fat 519 | 93% |
| Total Fat 58.58g | 73% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 1.44g | |
| Cholesterol 61mg | 20% |
| Sodium 269mg | 11% |
| Potassium 80mg | 2% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 8.14g | 13% |
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