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
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.