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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 117
% Daily Value**
Total Fat 7g
11%
Saturated Fat 3g
5%
Unsaturated Fat 1g
Cholesterol 91mg
30%
Sodium 530mg
22%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
0%
Sugars 1g
Protein 11g
Vitamin A  0%Vitamin C  2%
Calcium  5%Iron  4%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Braised Shrimp Balls

Recipe Tags: Cheese Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Pound Pork Cutlet minced or ground
1 Tablespoon Cornstarch (up to)
1 Tablespoon Dry Sherry (5 ml)
3 Tablespoons Vegetable Oil for deep-frying
1 Pound Shrimp (60-70)
1 Tablespoon Soy Sauce or tamari, reduced-sodium kind
1 Teaspoon Sugar plus more for sprinkling
2 Tablespoons Water 80 deg,(1/3 cups)
1/2 Teaspoon Salt pepper, and tabasco to taste
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Directions:

1. Shell and devein shrimp; mince or grind with pork.

2. Then blend in sherry, soy sauce, sugar and salt.

3. Blend cornstarch and cold water to a paste. Add to shrimp mixture, mixing well.

4. Form into walnut size balls; then flatten each slightly.

5. Heat oil. Brown shrimp balls lightly on all sides.

6. Add remaining water and cook, covered, over medium heat, turning several times, until done (6 to 8 minutes).

7. NOTE: The pork used should have some fat. VARIATIONS: For the oil, substitute lard.

8. With Chinese cabbage: In step 4, place 1 pound Chinese cabbage stems, cut in 1-inch sections, at the bottom of the pan with the shrimp balls on top.

9. Add 1/2 cup water and 1/2 teaspoon salt; then simmer, covered, 15 to 20 minutes.

10. With cucumbers: In step 4, place 2 medium cucumbers, peeled and cut in 1-inch slices, at the bottom of the pan with the shrimp balls on top.

11. Add 1/2 cup water and 1 tablespoon soy sauce; then simmer, covered, 10 minutes.

12. With lily buds: In step 4, place 1/2 cup lily buds (soaked) at the bottom of the pan with the shrimp balls on top.

13. Add 1 cup water and 2 teaspoons soy sauce; then simmer, covered, 20 minutes.

14. With mushrooms: In step 4, add to the shrimp balls 1/2 cup water and simmer, covered, 10 minutes.

15. Then add 1/2 pound fresh mushrooms, sliced; and simmer, covered, 3 to 4 minutes more.

16. With spinach: In step 4, add to the shrimp balls 1/2 cup water and simmer, covered, 10 minutes.

17. Then add 1 pound whole leaf spinach and 1/2 teaspoon salt; and simmer, covered, 3 minutes more.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Shellfish, MSG, Corn, Sulfites, Pork, Natural Sweeteners, Shrimp, Alcohol, Beef allergies.
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