- ⅔ pound (320 g) medium or large shrimp, peeled and deveined (net 9 oz / 270 g)
- ⅛ teaspoon white pepper
- ¾ teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing rice wine or dry sherry
- 1 green onion, finely chopped, white and green parts
- Canola oil, for deep-frying
- 2 handfuls sliced raw almonds
- Hot sauce, such as Sriracha or chile garlic sauce
- Put the shrimp in a colander and toss with a liberal amount of salt. Rinse under lots of cold water, drain well, then blot dry with paper towels.
- Coarsely chop the shrimp, then put in a bowl. Add a very generous 1/8 teaspoon of salt, then the pepper, sugar, cornstarch, oyster sauce, sesame oil, and rice wine. Put into to a small or regular-size food processor and grind into a stiff and relatively coarse paste. Transfer to a bowl and stir in the green onion. Cover and set aside, or refrigerate overnight. Use at room temperature or cold. You should have a generous 1 cup.
- Heat 1½ inches (7.5 cm) oil in a wok, small saucepan, or deep skillet to about 340°F. If you don’t have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 1 second for bubbles to rise to the surface and encircle the chopstick, the oil is ready.
- While the oil heats up, use two teaspoons to shape the paste into 14 to 16 balls, rolling each one in the sliced almonds as you shape it; gently press the almonds into place. In batches, fry the shrimp balls in the oil for about 1 minute. They should sink to the bottom then eventually float up to the surface. Adjust the heat to maintain the oil temperature. Drain and cool on paper towel for a few minutes before eating with hot sauce.
Click here for Original Recipe and more Details
Photo Credit: vietworldkitchen.com