Recipe: Golden Shrimp Balls


Dear Offspring,

It was a hectic day, resulting in Mom rushing dinner while supervising your homework while critiquing (at his request) Dad’s piano practice. Sometimes I wonder at how marvellously God has created the human body. Mom feels like she has several browsers open in her head at the same time, most times. 

Not a perfect outcome aesthetically, but tasty. You loved these Golden Shrimp Balls, nibbling off the “golden” bits and leaving the “shrimp” bits. Naughty girl. 

Love from Mom 

Golden Shrimp Balls


1 lb wild-caught shrimp, peeled and deveined

1 small can water chestnuts, finely chopped*

1 tsp salt

1/2 tsp sugar

1 egg white, beaten

1 tsp corn starch


6-8 slices of stale bread, cubed

Peanut oil


A. With a meat cleaver or large chef’s knife, chop away at the shrimp until it looks mushy. Do not use a food processor for this step as it will result in a shrimp texture that not only looks mushy but is mushy. 

In a bowl, mix the chopped shrimp with the other ingredients. Take time to do this. It’s like beating butter for a cake. Mix in one direction for at least 3 minutes. This will give it a good “biting” texture. I find food prep gloves useful here; chopped shrimp can be sticky! It’s too small an amount to use the kitchen mixer for me, but that is an option too. 

B. Spread the bread cubes out on a tray. Take 1 rounded teaspoon of shrimp mixture (A) and roll it into a ball. Then roll  the shrimp ball in the tray of bread cubes until it is covered. 

Fill and heat a pan with oil, about 3″ in height. Deep fry the breaded shrimp balls for 3-4 minutes until golden brown. 

Served here with stewed mushrooms and steamed jasmine rice. Dinner was already late, so we skipped the greens tonight and had fruit for dessert instead. 



*I didn’t have time to go to the grocery store today and substituted finely chopped carrots for water chestnuts. 


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