Recipe Database
Deep Fried Shrimp Balls
Deep Fried Shrimp Balls
10 oz. shrimp, deveined & shelled
2 1/2 oz. pork fat
6 pieces of toast, crumbed
8 c. vegetable oil
1 tsp peppercorn salt
1 Tbl. catsup
1 Tbl. green onions, chopped finely
1/2 Tbl. wine, dry sherry
1/2 tsp ginger, chopped finely
1/2 tsp salt
1 egg white
2 Tbl. cornstarch

Put shrimp and pork fat in a blender and mix until finely blended.

Add seasoning ingredients to the above and continue to blend only enough to mix all ingredients.

Form mixture into 1 inch balls.

Roll shrimp mixture balls in toast crumbs.

Deep-fry balls, about 350 degrees until golden.

Remove and drain on absorbent paper.

Serve hot with peppercorn salt or catsup.

COMMENTARY: The flavor and texture of this dish is outstanding and with mechanical blenders, can be made very easily.

In the "old days", fine blending and chopping was done by hand, with a cleaver. Often, experienced cooks used two cleavers simultaneously, one in each hand, to blend and chop.

- Performed at the Cooks Warehouse in Ansley Mall in Atlanta, GA on 4/30/2011 to be aired at a later date. Chef Fred was wrangling the pots and pans, Kevin Jenkins was at the microphone, Pappa of Peppers Mike Stock was doing color commentary and trying to keep up with the lively banter about various things including A. restaurants that serve "fusion" food, and what the word fusion is all about and B. About what Authentic really means if there is such a thing, and how (in Mike's opinion) Authentic should have a date and place affixed to it so more people can relate to it. Linda G. was keeping us on time, and Karen, the magnificent was running the technical side of our show.