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DigsMagazine.com.
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today's
special :
Shrimp Balls
Delicately flavored, and with a
miraculous texture that’s simultaneously light and firm, homemade
shrimp balls make a fantastic addition to a Chinese hot
pot or soup. My mother’s recipe for these amazing little
morsels never fails to impress – make a big batch of them, as they
freeze well.
ingredients
1 lb. shrimp,
rinsed, shelled, de-veined
1 egg white
2 stalks scallion, roughly chopped
1 tbsp. white wine
1 tsp. salt
1 ¼"-slice of ginger, smashed with the back of a broad knife
and soaked in 1 cup hot water for 10 minutes
2 tbsp. cornstarch
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time
30-40 minutes
yields ~20 |
1.
Place all the ingredients, except the ginger water and cornstarch, in
your food processor container. Hit the button and start mashing
everything up.
2.
Gradually add 4 tbsp. of ginger water and 2 tbsp. of cornstarch to the
food processor, continuing to chop until you’ve got a nice smooth
paste.
3.
Bring a big pot of water to a boil.
4.
While you’re waiting for your water to boil, shape the shrimp balls as
follows: Scoop a teaspoonful of the shrimp mixture into the hand that’s
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 you’ve got a more or less even sphere. Set the formed balls
aside on a slightly wet plate.
5.
When the water’s 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.
o
check
out more related
recipes:
egg
dumplings
pork dumplings
shrimp dumplings
vegetarian dumplings
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