Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 0.5kg / 1 lb Raw shrimp
- 1/4 cup / 50 g Peeled water chestnuts
- 2 1/2 tablespoons Glutinous rice powder
- 1 Egg
- 1 teaspoon Salt
- 1 tablespoon Chinese rice wine (or sherry)
- Cooking oil for deep frying
- Dip:
- 2 tablespoons Tomato sauce
- Salt and Sichuan pepper
Directions
Shell the shrimp, dry them well and marinate with salt for 3-5 minutes.
Chop the shrimp into rice grain sized pieces.
Finely chop the water chestnuts and mix them with the shrimp, egg ,glutinous rice powder, rice wine and blend well.
Heat the oil in a deep-fryer. Before it gets too hot, take a handful of the shrimp mixture and squeeze it through your fist between the thumb and forefinger to form a ball about the size of a walnut.
Scoop it off with a wet spoon and dip it into the oil.
You should be able to make about 20 balls. Fry for about 2 minutes.
Stir to separate them and when they start to turn golden, scoop them out and drain.
Serve with the tomato sauce, and salt and pepper mixed as a dip.