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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra

Recipe courtesy of Bobby Flay

Poached Shrimp

Recipe courtesy of Tyler Florence

Skewered Shrimps with Mango Salsa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Portuguese-Style Spicy Shrimp

Recipe courtesy of Gourmet Magazine

Grilled Shrimp "Lollipop" with Spicy Almond Sauce

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories