Method for Golden Shrimp Balls
Chop the shrimp finely and place in a large bowl. If using canned water
chestnuts, rinse them well. If using fresh, peel them. Chop the water
chestnuts finely, and add them along with the scallions to the shrimp.
Add the garlic, ginger, sherry, chili flakes, sesame oil, salt, egg whites,
and canola oil to the bowl and mix well. Form mixture into walnut-sized
Mix the cornstarch and breadcrumbs in a shallow bowl. Drop a shrimp ball
into the breadcrumb mixture and toss to coat well. Place coated balls
on a sheet pan lined with parchment paper and set aside.
In a deep pan heat the peanut oil to 350F. Drop the shrimp balls in a
few at a time and fry until golden. Drain on paper towels and serve immediately
with Chinese Mustard Dipping Sauce.
Method for Dipping Sauce
In a large bowl, whisk all ingredients together. Serve with Golden Shrimp
Makes approximately 1 cup
Maryann Francis is the Executive Chef of Betty's Wok & Noodle Diner
Betty's Wok & Noodle Diner
250 Huntington Avenue
Tel: 617 424 1950