Hundred Corner Shrimp Balls Dim Sum Recipes

Steps:

• Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
• Preheat oven to 425°F.
• Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

Steps:

• Remove the crusts from the bread.
• Dice the bread into 1/4-inch cubes.
• Place on a cookie sheet and dry out in a very low oven (200F/90C).
• Pat the shrimp dry and mince in a food processor or blender.
• Blend in all the remaining ingredients except the oil.
• With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
• Press the cubes fimrly into the shrimp mixture.
• Heat the oil in a wok or deep, wide pot to 375 F.
• Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
• Drain on paper towels.
• Makes approx.
• 36 balls.
• Bonnie Stern Cookbook.

Steps:

• In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
• Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .