These are a great appetizer for any occasion. The sauce will go well with any seafood.
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Units: US | Metric
- 1 lb med to large shrimp, shelled and deveined
- 2 (8 ounce) cans water chestnuts, drained
- 2 eggs
- 2 green onions, finely chopped
- 2 tablespoons cornstarch
- 1/3 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons sesame oil
- prepared Chinese hot mustard
- 1Prepare Orange sauce and set aside.
- 2Finely chop the shrimp and water chestnuts.
- 3In a medium bowl,lightly beat eggs.
- 4Stir in the shrimp mixture, green onions, cornstarch, ground ginger,salt, white pepper, and sesame oil.
- 5Shape mixture into balls.
- 6Preheat the oven to 175 degrees.
- 7In a wok, or heavy skillet, heat oil to 375 degrees or until a 1 inch cube of bread turns golden brown in 1 minute.
- 8Fry 8-10 shrimp balls at a time in hot oil.
- 9Cook for 50-60 seconds or until golden brown, turning 2 or 3 times.
- 10Drain on paper towels and keep hot in preheated over or warming platter.
- 11Orange Sauce: In a small bowl, combine all the sauce ingredients.
- 12Stir to blend.
- 13Pour the Chinese mustard and orange sauce in separate bowls.
- 14Arrange the cooked shrimp balls on a platter or in a serving bowl.
- 15Serve with bamboo skewers or wooden toothpicks for dipping balls into mustard and sauce.
- 16Makes 50-60 shrimp balls.
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Nutritional Facts for Shrimp Balls w/ Orange Sauce
Serving Size: 1 (1400 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 36.6
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 22.2 mg
- Sodium 84.3 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.3 g
- Sugars 3.3 g
- Protein 2.3 g