Fried Fishcake Shrimp Balls
A popular dim sum dish. Tender morsels of fishcake and shrimp wrapped with won ton wrapper strips and fried until crispy. A fun recipe to prepare and share.
- ½ lb. shrimp, peeled, deveined
- ½ lb. fishcake
- 1 clove garlic
- 1/2 –inch ginger, peeled, chopped
- 3 stalks green onion, chopped
- 2 TB corn starch
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. sesame oil
- pinch white pepper
- 1 egg white
- ½ (16 oz.) pkg. wonton wrappers, matchstick slices 1/8-inch wide
- oil as needed, for frying
Chop ¼ of shrimp into small pieces. Set aside. In a food processor; combine remaining shrimp with garlic, ginger, green onion, cornstarch, salt, sugar, sesame seed oil, pepper and egg white. Puree to a paste. Transfer info a mixing bowl. Add fishcake and remaining shrimp; mix well to combine. Place sliced wonton wrappers on a flat surface. Keeping your hands wet; form shrimp paste into 1-inch balls. Roll in wonton wrappers; coating balls evenly. Deep fry until golden brown. Drain on paper towels.
Serve with favorite chili sauce or sweet sour sauce. Makes approximately 16-18.