Deep Fried Shrimp Balls

Serves 4


Ingredients:

125g rice vermicelli
1kg jumbo shrimp, peeled and deveined
1 tbsp fresh ginger, peeled and grated
1 tsp Asian sesame oil
1 egg, beaten
3 tbsp cornstarch
¼ cup (60g) canned water chestnut, finely chopped
2 tbsp scallions, finely chopped
3 tbsp fresh cilantro, chopped
vegetable oil for deep-frying
Thai sweet chilli sauce for serving
lime wedges for serving


Method:

• Place noodles in plastic bag and roughly break into 2.5-cm length. Set aside.
• Place shrimp in a food processor or blender. Process until smooth. Add ginger, sesame oil, egg and cornstarch. Process to combine. Transfer shrimp mixture to bowl. Add water chestnuts, scallions and cilantro. Mix until well combined.
• Using a teaspoon dipped in water, shape shrimp mixture into balls. You should have 16 balls. Roll balls in broken noodles, pressing gently to coat.
• Heat vegetable oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches if necessary, fry shrimp balls turning them so they cook evenly, until golden, 1-2 minutes. Using slotted spoon, remove from oil and drain on paper towels.
• Serve shrimp balls hot with Thai sweet chilli sauce and lime wedges.

Note: Make sure you use rice stick noodles for this recipe. Cellophane noodles do not break up and do not fry as crisp.