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Delicately flavored, and with a
miraculous texture thatís simultaneously light and firm, homemade
shrimp balls make a fantastic addition to a Chinese hot
pot or soup. My motherís recipe for these amazing little
morsels never fails to impress Ė make a big batch of them, as they
1 lb. shrimp,
rinsed, shelled, de-veined
1 egg white
2 stalks scallion, roughly chopped
1 tbsp. white wine
1 tsp. salt
1 ľ"-slice of ginger, smashed with the back of a broad knife
and soaked in 1 cup hot water for 10 minutes
2 tbsp. cornstarch
Place all the ingredients, except the ginger water and cornstarch, in
your food processor container. Hit the button and start mashing
Gradually add 4 tbsp. of ginger water and 2 tbsp. of cornstarch to the
food processor, continuing to chop until youíve got a nice smooth
Bring a big pot of water to a boil.
While youíre waiting for your water to boil, shape the shrimp balls as
follows: Scoop a teaspoonful of the shrimp mixture into the hand thatís
not holding the spoon. With your spoon hand, scrape up the shrimp blob,
then drop it back into your palm. Repeat this process several times,
until youíve got a more or less even sphere. Set the formed balls
aside on a slightly wet plate.
When the waterís reached a roiling boil, lower the heat to a gentle
bubble. Use your spoon to gently plunk the balls into the water to cook.
When the balls turn pink and have floated up to the top, let them cook
for another 2 minutes or so. They should then be ready. You can freeze
them for later, or use them right away in a hot pot or soup.
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