Recipe courtesy of Sara Moulton
Save Recipe Print
Yield:
30 to 32 balls
Level:
Easy

Ingredients

Shrimp Ball Seasonings:

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 1/2-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 until very hot. Add the oil and heat to 375 degrees. 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 degree oven about 10 minutes.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crispy Chicken Parm Balls

Recipe courtesy of Food Network Kitchen

Crispy Cajun Shrimp and Cheesy Grits

Recipe courtesy of Jeff Mauro

Crispy Chickpeas

Recipe courtesy of Giada De Laurentiis

Power Balls

Recipe courtesy of Trisha Yearwood

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Crispy Roasted Kale

Recipe courtesy of Ina Garten

Shrimp Tacos

Recipe courtesy of Ree Drummond

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Browse Reviews By Keyword

          Latest Stories