Chinese Fried Shrimp Balls Recipe | Dim Sum Thursdays | Wally Cooks Everything

My Chinese fried shrimp ball recipe is very close to one of my favorite dim sum restaurants in NYC called Hop Shing (now closed). It's very easy to make and requires not a lot of ingredients. But it does require some hands on work. Though in the end, you'll be glad you made this authentically fried shrimp ball dim sum recipe at home.

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INGREDIENTS:
(Makes 8 to 10 fried shrimp balls)

1 kilogram large shrimps
40 grams diced pork fat
30 grams water chestnuts
1 teaspoon ground white pepper
2 teaspoon light soy sauce
2 teaspoon sugar
1/2 teaspoon pure sesame oil
1 teaspoon MSG
1 tablespoon cornflour (a.k.a. cornstarch)
Frying oil

RECIPE:
First thing you want to do is clean the little suckers. Take off the shell. Cut down the spine removing those black lines. It's the intestines which contains sand and poop. See, you do learn something new every day. This part is time consuming.

But do you really want a mouth full of shrimp poop? Me thinks not.

We still need to do a little bit of extra cleaning. Put all the shrimp into a bowl. Add two teaspoons of salt and start rubbing it into the shrimps. Run the bowl with cold tap water. The water will turn murky and dark.

That's the slime and grit coming off the shrimp. Like I said, shrimp are quite dirty.

When the water turns clearer, which should take about 4 to 5 rinses then drain and set aside.

After the shrimp spa treatment, dice up the pork fat into small little cubes. If your kitchen is on the warm side, I highly recommend leaving the pork fat in the freezer for at least 30 minutes. Trying to dice up warm piece of greasy pig fat into cubes could be dangerous to your fingers.

Especially if your occupation is hand modeling.

After you've diced up the pork fat it's best to keep it in the fridge until it's needed. Now just mince the water chestnut and set aside.

Take the shrimp and place between paper towels and pat dry. Don't be afraid to put some heavy handed pressure to squeeze out the moisture. Them shrimps ain't coming back.

Then just mash up the shrimp. You can use a large cleaver even a meat mallet will work just fine. Then start mincing them into a paste. If you want to use a food processor use the pulse setting.

There should be a paste like consistency with no large lumps of shrimp visible.

Now place into a large mixing bowl and throw in the seasoning only, ground white pepper, light soy sauce, sugar, pure sesame oil, MSG and cornflour.

Hand mix it for about 3 minutes. Use your hands moving and mixing the ingredients in a counter clockwise motion as dictated by my Asian ancestors. Then toss in the pig fat and water chestnuts and mix for another 3 minutes. Don't mix any longer because we don't want the pig fat to completely melt.

Next roll the shrimp paste into a large ball, pick it up and throw it down. You'll know you're doing it right when you hear a "dop" sound. Matter of fact "dop" is the Chinese cooking term for this technique. We do this to take out the air and compress the ingredients for a yummier texture.

To make the ball shaping a lot easier stick shrimp paste into the refrigerator for at least one hour for stiffer consistency.

Put a couple of tablespoons cornflour on a plate. Roll the shrimp meat into a ball about the size of a large egg. Roll or cover with cornflour.

Heat frying oil to 150°C or 302°F. We will be frying twice so the first fry will be a lower temperature to gently fry without over browning. Should take about 2 to 3 minutes for the shrimps to cook to a light golden brown.

Don't overcrowd your frying pot. Do two batches if possible.

For the second fry heat oil up to 163°C or 325°F. Second fry should take about 40 second to a minute. You're looking for the color to get one shade darker. And the outside will have a nicer crispy coating.

Take out and drain excess oil on a wire rack. Resist the urge to bite into one for at least a few minutes. It is best eaten when hot.

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