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      RECIPE TITLE "Basic Deep-Fried Shrimp Balls"
    recipe from: Thousand Recipes Chinese Cookbook
    © Copyright by Gloria Bley Miller

    yields Makes 6 servings time--- difficulty easy

    1 pound Shrimp (up to)
    10 Water chestnuts
    1 Egg
    1/2 Scallion stalk
    2 slices Fresh ginger root
    2 teaspoons Cornstarch
    1 tablespoon Sherry
    1/2 teaspoons Salt
    Oil for deep-frying

    Joyce Chen 14-in. Carbon Steel Wok Set
    Joyce Chen 14-in. Carbon Steel Wok Set
    Part of the Classic Series by Joyce Chen, this Carbon Steel Wok Set is fashioned after authentic ones found in China with a flat bottom and maple wood handles on both the lid and the wok. Four pieces come with this set: a heavyweight carbon steel wok for fast, efficient heating, a lid for steaming, a 12-in. bamboo spatula and recipe booklet.


    1. Shell and devein shrimp. Then mince or grind with water chestnuts.

    2. Beat egg lightly; mince scallion and ginger root; then add to shrimp mixture along with cornstarch, sherry and salt. Blend to a smooth paste.

    3. Shape mixture into walnut-size balls. (To prevent sticking, wet 2 teaspoons in a bowl of cold water; then spoon up a teaspoon of the mixture and toss it between the 2 spoons to form a round, smooth ball.)

    4. Meanwhile heat enough oil to float shrimp balls. Add them a few at a time. (Don't crowd: allow room for stirring and for even browning.) Reduce heat to medium and deep-fry, turning shrimp balls occasionally, until golden. Remove with a slotted spoon and drain on paper toweling.

    5. Repeat process until mixture is used up, reheating oil each time.

    6. Serve shrimp balls hot, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley; or accompanied by a sweet-and-pungent sauce.


    1. For the shrimp, substitute fresh crabmeat.

    2. For the water chestnuts, substitute either 1/2 cup bamboo shoots or 1/4 cup celery, minced.

    3. Omit the whole egg. Substitute 1 egg white in step 2; or else dip shrimp balls in the egg white to coat after step 3.

    4. Omit the cornstarch in step 2. After step 3, dredge shrimp balls lightly in flour; then dip in whole egg, beaten.

    5. In step 2, add 2 bacon strips, minced; or 1 or 2 tablespoons unrendered leaf lard, minced; or 1/4 pound pork, with some fat, minced.

    6. In step 2, add any or all of the following: 1/2 garlic clove, minced; a few sprigs of Chinese parsley, chopped; 1 tablespoon soy sauce; 1/2 teaspoon sugar; a few drops of sesame oil.

    7. At the end of step 3, roll each shrimp ball in minced smoked ham (about 2 ounces for 1 pound of shrimp) to coat.

    8. Omit step 3. Instead of shaping into balls, drop shrimp mixture directly into the hot oil from a teaspoon. (Dip teaspoon in cold water each time to prevent sticking.)

    HOT! We recommend:

    Thousand Recipes Chinese Cookbook
    An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level

    Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget.

    With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories.

    The Thousand Recipe Chinese Cookbook contains everything the cook needs to know about Chinese cooking, including how to:

    * Use special Chinese cooking techniques such as steaming and stir-frying

    * Create unique seasonings and sauces

    * Substitute hard-to-find ingredients with those available in any supermarket

    * Plan menus suited to every time constraint, budget, and occasion

    The classic Chinese cookbook, this is the only book you'll ever need to master one of the world's greatest and most versatile cuisines.


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