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Friday, July 14, 2017


This kind of shrimp balls is type which I remembered having them during my childhood days where the economy rice stalls used to sell them with a plain gravy.  They looked plain but tastes good. We paid about 20 cents for a few pieces with gravy and a plate of white rice.  This plate of goody was our breakfast and we never got tired eating them.
These shrimp balls are not crispy but they are chewy and has the aroma and taste of prawns.  Simple and nice.  You can just nibble them with satisfaction.
Recipe adapted from Chinese Cuisine Cookbook with modifications

[serves 6]
300 gm prawns - shelled and chopped fine
1/4 tsp each of msg, baking powder and ground black pepper
1/2 tsp salt
1 tsp cooking wine
1 egg
125 gm all purpose flour
2 tbsp water
1 tsp oil
1 tsp grated ginger
some chopped spring onions
  1. Mix chopped prawns with the seasoning ingredients, then add in the egg.  Mix well before stirring in the flour, water and oil.
  2. Lastly add in the chopped spring onions.  Lightly stir to combine.
  3. Heat up enough oil in a wok or small saucepan [saves oil] over medium heat.  Drop batter by spoonfuls to fry until golden brown or cooked through.  Fry shrimp balls in batches.
  4. Dish up and drain on kitchen paper.
  5. Serve immediately with or without chilli sauce.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

1 comment:

Phong Hong said...

Kimmy, these shrimp balls must be wonderful eaten while warm and dipped in sweet chili sauce!

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