Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Plum | 1 medium (66g) | 30 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water Chestnut | not in our table | 0 |
| Water | not in our table | 0 |
| Safflower | not in our table | 0 |
| Sauce | 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
- ⅔ pound medium shrimp, peeled, scored down the back, deveined, rinsed, and patted dry
- ½ cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry
- 1 large egg, lightly beaten
- 2 tablespoons cornstarch
- ¼ pound thin rice stick noodles (vermicelli)
- safflower or corn oil for deep-frying
- plum or duck sauce and hot mustard for dipping
- =
Directions
In a food processor fitted with a steel blade, process the shrimp to a paste.
Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch.
Stir vigorously until a stiff paste forms.
Chill thoroughly.
With a towel draped over the hand that holds a sharp knife, cut the noodles into ½-inch lengths.
The towel prevents the noodles from flying around.
Spread evenly on a cookie sheet.
Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat.
Set on a cookie sheet.
Heat a wok or a deep skillet or saucepan over high.
Add the oil and heat to 375°F.
Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes.
Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels.
Between batches, skim the oil with a fine strainer, and reheat until hot.
Serve the shrimp balls warm with sauce and mustard.
To reheat, warm on a cookie sheet in a 375°F oven, about 10 minutes.
Category:Cathy's Recipes
Category:Chinese Meat Dishes
Category:Shrimp Recipes
Category:Water chestnut Recipes
Category:Egg Recipes
Category:Shaoxing wine Recipes
Category:Sake Recipes
Category:Ginger Recipes