Chef Benny Doro

Details

• Prep Time:
  20 min
• Cook Time:
  6 min
• Ready Time:
  26 min

Ingredients

• 2 lb large shrimp (30), peeled and deveined
• 3 tablespoons finely chopped chilled fresh pork fat or lard
• 1 1/2 tablespoons of Scotch
• 1 tablespoon grated peeled fresh ginger
• 1 large egg white, lightly beaten
• 3 cups Panko (Japanese bread crumbs)
• 2 tablespoons finely chopped scallion greens
• 2 1/4 teaspoons coarse salt
• 2 tablespoons cornstarch
• About 8 cups vegetable oil

Directions

Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, scotch, pork fat,  ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in Panko, then arrange in 1 layer on another wax-paper–lined tray. Preheat oven to 425°F.

Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

Serve with chili dipping sauce

Enjoy!

Benny

Step by step in photos here >>