* Exported from MasterCook *
Shrimp Balls
Recipe By : the Dim Sum Dumpling Book; formatted by Patti Burgess
Serving Size : 1 Preparation Time :0:00
Categories : Dimsum Seafood
Amount Measure Ingredient -- Preparation Method
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1 Basic Shrimp Filling
2 tablespoons tapioca flour
1/2 cup tapioca flour for dusting
5 cups peanut oil
Dust a cookie sheet with the 4T of tapioca flour to cover completely. Pour 1/3c tapioca flour into shallow bowl.
Dust your hands with the flour from the bowl, and with both hands, pick up a ball of filling. Gently form into a ball, coating with tapioca flour as you do so. Toss the ball from hand to hand, gently, allowing it to fall into the palm of each hand. This makes the shrimp ball firm. Place each finished ball onto the cookie sheet. Each ball should be about 1 1/2" in diameter.
Heat oil to 325-350. Firm up balls before they are fried. You can also steam them (this is how I make mine) for 5 minutes.
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NOTES : Can be frozen and reheated in steamer 3-4 mins.
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