In a medium bowl, combine the minced shrimp and water chestnuts. For a gluten free diet ensure the cornflour used is GF. Easy to prepare and simple to cook. In a medium bowl, combine the minced shrimp and water chestnuts. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. You can choose the dipping sauce to accompany them. Drain. Preheat deep fryer to hot. Some people like sweet and sour sauce, cocktail sauce, or spicy Chinese mustard sauce. This recipe keeps it simple in using cornstarch as the coating. Serve hot with some dipping sauce. Up to 60 prawn balls can be opened at a time. To cut down on preparation time you can use a food processor to chop and mix everything from start to finish- the texture will be finer (add 1 extra tablespoon of cornflour). Use wet hands if required to roll. Or, cut wonton skins into small strips and roll the shrimp balls in them before deep-frying. Prawn balls are an item regularly obtained whilst Fishing, requiring level 63 Construction, and can be toggled on or off in the Skills & Experience section, under Construction, in Settings. Carefully add the shrimp balls to the hot oil, adding only a few at a time so as not to overcrowd the wok. If you want more texture, you could roll the shrimp balls in a plate of panko breadcrumbs before deep-frying. Heat the oil in a heavy deep skillet over medium-high heat. Combine shrimp, ground pork, and all remaining ingredients in a bowl. If using canned water chestnuts, run them under warm water to remove any tinny taste. Total Carbohydrate Remove the shrimp balls from the hot oil and drain them on paper towels. This works for both passed appetizers and those presented on a tray buffet-style for self-service. Roll each prawn ball in the seeds to coat and transfer to a plate. A great entree or a simple dish to serve as part of a buffet. Form the mixture into small balls, approximately 1 inch in diameter (about half the size of a golf ball). Get it free when you sign up for our newsletter. 1 pound medium shrimp (peeled and deveined). Deep-fry the balls, turning constantly, until they are crisp and golden (3 to 4 minutes). Mix in the chopped green onion, grated ginger, soy sauce, rice wine, sugar, sesame oil, pepper, egg white, and cornstarch. If you are preparing a large batch or making them ahead, reheat them in the oven on a rack set for about 2 minutes at 375 F. Refrigerate any leftovers. Stir in the mochiko until it has a pasty consistency. For ease of dipping, you can skewer each on a cocktail toothpick. If you like breading or a crunchier coating, variations are provided. Chinese shrimp balls make a delicious appetizer. However, they would not usually be gluten-free. Serve the shrimp balls with sweet and sour sauce, plum sauce, or hot mustard. Carefully place up to six balls, one at a time, in the hot oil. Mix all ingredients together thoroughly. Mix in the chopped green onion, grated ginger, soy sauce, rice wine, sugar, sesame oil, pepper, egg white, and cornstarch. Rinse in cold water, drain, and pat dry with paper towels. You can reheat them in the microwave or in the oven, although they won't have the same deep-fried texture. The shrimp balls are nicely seasoned and have water chestnuts added for some crunch. Using your hands, mash the mixture together. With wet hands, form into small balls. An advantage of this recipe is that it can be prepared gluten-free as long as you use gluten-free soy sauce and gluten-free cornstarch. 3.7 g ), Quick and Easy Chinese Chicken With Oyster Sauce, Don't Order In: Make Moo Shu Pork at Home, 10 Popular Cantonese-Style Recipes to Try Tonight. Whip egg whites in a medium bowl until foamy. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. They are sure to please your guests, whether set out on an appetizer buffet or passed. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Preheat oven 375 deg F (190 C). When opened, players receive various items used to decorate the aquarium of a player-owned house. Should the mixture be too wet....add more cornstarch (cornflour) until balls can be formed. 1 %, , 2 tablespoons if using food processor (cornflour). Form the mixture into small balls, approximately 1 inch in diameter (about half the size of a golf ball). Deep fry until golden brown. Make your favorite takeout recipes at home with our cookbook! Once well combined, place meatball mixture in the fridge for one hour. Soak the shrimp in warm, lightly salted water for 5 minutes.