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    You are in: Home / Deep-fried / Shrimp Nuts Recipe
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    Shrimp Nuts

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Mille®'s Note:

    These whimsical appetizers are made with a mousseline of shrimp, studded with crunchy water chestnuts, and rolled in bits of rice noodles. Once fried, the noodles puff up appealingly, creating a delightfully crisp coating.

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    Ingredients:

    Serves: 12-16

    Yield:

    balls

    Units: US | Metric

    • 2/3 lb male medium shrimp, peeled,deveined,rinsed,drained,and dried
    • 1/2 cup water chestnut, chopped
    • 1 1/2 tablespoons gingerroot, minced
    • 1 1/2 tablespoons scallions, minced
    • 1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
    • 1 teaspoon sesame oil
    • 3/4 teaspoon salt
    • 1 egg white, lightly beaten
    • 2 tablespoons cornstarch
    • 4 ounces rice noodles or 4 ounces vermicelli
    • 4 cups safflower oil or 4 cups corn oil
    • plum sauce or Chinese duck sauce
    • hot mustard, for dipping

    Directions:

    1. 1
      Blanch the water chestnuts in boiling water for 10 seconds, refresh them in cold water, drain thoroughly, and dry with paper towels.
    2. 2
      Place the shrimp in a food processor fitted with a steel blade and chop to a paste.
    3. 3
      Transfer to a large bowl and add the water chestnuts, ginger root, scallions, rice wine or sake, sesame oil, salt, egg white and cornstarch.
    4. 4
      Stir vigorously in one direction until the mixture forms a stiff paste.
    5. 5
      Chill thoroughly for easier handling before shaping into balls.
    6. 6
      Holding a towel or a plastic bag over the rice stick noodles to contain them, use a sharp knife to cut them to ½-inch lengths.
    7. 7
      Spread them evenly on a cookie sheet.
    8. 8
      Shape scant teaspoonfuls of the shrimp mixture into balls, then coat them in the rice noodle pieces, pressing lightly.
    9. 9
      Set on a cookie sheet.
    10. 10
      Heat a wok or a skillet, add the safflower or corn oil, and heat to 375°F.
    11. 11
      Deep-fry the shrimp balls in batches, turning constantly, until golden brown, about 3½ minutes.
    12. 12
      Remove with a strainer or a slotted spoon and drain briefly in a colander, then transfer to absorbent paper.
    13. 13
      Strain the oil with a fine-meshed strainer and reheat between batches.
    14. 14
      Arrange the deep-fried balls on a platter and serve warm with plum sauce and hot mustard.
    15. 15
      They may be reheated in a preheated 375°F oven, about 10 minutes until crisp and piping hot.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp Nuts

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 721.8
     
    Calories from Fat 661
    91%
    Total Fat 73.5 g
    113%
    Saturated Fat 4.6 g
    23%
    Cholesterol 38.5 mg
    12%
    Sodium 205.7 mg
    8%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 5.8 g
    11%

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