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Rating: 3.9/5 (23 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Chinese
     Serving Size: 30 - Change
Nutritional Facts
Servings Per Recipe: 30

Amount Per Serving
Calories 578
% Daily Value**
Total Fat 59g
91%
Saturated Fat 9g
14%
Unsaturated Fat 19g
Cholesterol 33mg
11%
Sodium 896mg
37%
Total Carbohydrate 9g
3%
Dietary Fiber 0g
0%
Sugars 0g
Protein 4g
Vitamin A  2%Vitamin C  1%
Calcium  3%Iron  4%
Potassium  1%Vitamin E  29%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pai Chiao Hsia Ch'Iu (Shrimp Balls)

Date Added: June 11, 2009
A little work to prepare and a lot of steps. Follow directions and make delicious shrimp balls that will make you glad you took the time and effort. Always a crowd pleaser.

Ingredients:

20 slices White Bread crusts removed, cut into 1/4-inch cubes
1 1/2 teaspoons Ginger minced
1 1/2 teaspoons Scallions minced
1 1/8 lb Shrimp shelled, deveined, and chopped
1 1/2 teaspoons Salt
1 1/2 tablespoons Cornstarch
1/2 cup Water Chestnut blanched and chopped
8 cups Peanut Oil for frying
1 Egg large white, beaten lightly
3 tablespoons Coarse Salt
2 tablespoons Lard finely chopped
1 tablespoon Szechwan Pepper crushed
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Directions:

1. Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight.

2. In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch.

3. Beat vigorously with a wooden spoon and compact it.

4. Form rounded teaspoons of the mixture into balls with hands dipped in cold water.

5. Roll the balls in the bread crumbs, pressing the cubes in lightly.

6. Arrange them in one layer on the baking sheet.

7. In a deep fryer, heat 2-inches of oil to 375f.

8. In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden.

9. Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls.

10. Fry again, turning, until they are a deep golden.

11. Transfer to paper towels to drain. In a small bowl, stir together the coarse salt and peppercorns for dipping. Serve with the shrimp.

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Dietary Notes:
This recipe is high in Vitamin E with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Egg, Shellfish, Gluten, Corn, Spring Onion, Shrimp allergies.
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