Pai Chiao Hsia Ch’iu (Shrimp Balls)

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Servings: 30 Difficulty: Advanced
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Crispy, savory shrimp balls with a crunchy breadcrumb crust and aromatic ginger-scallion filling
Pai Chiao Hsia Ch'iu (Shrimp Balls recipe image

These classic Pai Chiao Hsia Ch’Iu, or shrimp balls, offer a delightful contrast of textures and flavors. The exterior is golden and crunchy thanks to a coating of dried bread cubes, while the interior remains juicy and tender. Fresh shrimp are pureed with crisp water chestnuts, aromatic ginger, and scallions, then bound with egg white and cornstarch for a satisfying bite. Szechwan peppercorns add a subtle numbing spice that complements the savory depth of the dish. Perfect for festive gatherings or as an impressive appetizer, these balls are best served hot with a side of coarse salt and crushed peppercorns for dipping.

Pai Chiao Hsia Ch'iu (Shrimp Balls recipe image
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Pai Chiao Hsia Ch’iu (Shrimp Balls)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 30 Calories: 1330.0

Description

These classic Pai Chiao Hsia Ch'Iu, or shrimp balls, offer a delightful contrast of textures and flavors. The exterior is golden and crunchy thanks to a coating of dried bread cubes, while the interior remains juicy and tender. Fresh shrimp are pureed with crisp water chestnuts, aromatic ginger, and scallions, then bound with egg white and cornstarch for a satisfying bite. Szechwan peppercorns add a subtle numbing spice that complements the savory depth of the dish. Perfect for festive gatherings or as an impressive appetizer, these balls are best served hot with a side of coarse salt and crushed peppercorns for dipping.

Ingredients

Directions

  1. Cut the white bread (crusts removed) into 1/4-inch cubes. Arrange the cubes in a single layer on a baking sheet and let them dry at room temperature overnight until firm.
  2. In a food processor, puree the shelled and deveined shrimp until smooth.
  3. Transfer the shrimp puree to a large mixing bowl.
  4. Add the finely chopped water chestnuts, beaten egg white, finely chopped lard, rice wine, minced ginger, minced scallion, salt, and cornstarch to the shrimp puree.
  5. Beat the mixture vigorously with a wooden spoon until it becomes thick, sticky, and compact.
  6. Dip your hands in cold water to prevent sticking. Take rounded teaspoons of the shrimp mixture and form them into small balls.
  7. Roll each shrimp ball in the dried bread cubes, pressing lightly to coat evenly.
  8. Arrange the coated shrimp balls in a single layer on a clean baking sheet.
  9. In a deep fryer or heavy pot, heat peanut or corn oil to a depth of 2 inches. Heat the oil to 375&# 194;°F (190ðC).
  10. Fry the shrimp balls in batches, turning them occasionally, for 1-2 minutes or until they are lightly golden.
  11. Remove the shrimp balls from the oil and transfer them to paper towels to drain.
  12. Allow the oil to return to 375ðF (190ðC).
  13. Return the shrimp balls to the hot oil for a second fry.
  14. Fry again, turning them, until they are a deep golden brown and crispy.
  15. Transfer the fried shrimp balls to fresh paper towels to drain excess oil.
  16. In a small bowl, stir together the coarse salt and crushed Szechwan peppercorns to create a dipping seasoning.
  17. Serve the shrimp balls hot with the salt and peppercorn mixture on the side.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1330.0kcal
% Daily Value *
Total Fat 16.0g25%
Saturated Fat 3.0g15%
Cholesterol 0.0mg0%
Sodium 2455.0mg103%
Total Carbohydrate 245.0g82%
Dietary Fiber 13.5g54%
Sugars 25.0g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, balls, crispy, fried, appetizer, chinese, ginger, scallion, water chestnuts, szechwan, peppercorns, deep fry, seafood, party food, snack, asian cuisine, breadcrumb, golden, salvory, dipping sauce
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