■ 450g peeled shrimp
■ 1/3 cup of fresh breadcrumbs or 5-1/2 tablespoons dried
■ 40g pork or bacon fat
■ 2 tablespoons chicken stock
■ 5 whole peeled water chestnuts (tinned)
■ 1/2 teaspoon of fresh ginger peeled and chopped
■ 1 egg separated
■ salt and pepper
■ 1 litre of cooking oil
■ Salt and Szechuan Pepper Dust to serve (optional)
1. Remove the crusts from the bread and shred the bread into a mixing bowl. Sprinkle the bread with the chicken stock.
2. On a board finely chop the shrimp, pork or bacon fat and mix, chop and blend. Add to the bread.
3. Finely chop the water chestnuts and ginger: add to the shrimp, add the egg yolk and mix.
4. Whisk the egg white till frothy and stir into the shrimp.
5. Heat approximately 4cm of cooking oil in a saucepan to a temperature of 170˚C.
6. Form a heaped tablespoon of the shrimp mix into a ball and gently drop into the hot oil. Cook a few at a time, turning the shrimp balls in the oil until golden, about 3-4 minutes. Drain on paper towels or a rack.
Prep: 15m | Cook: 15m | Yield: 16 Pcs | Easy
Macao Shrimp Dumpling Recipe
Bolinhos de Camarões
Deep fried battered shrimp, and water chestnut dumpling with a hint of ginger
Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.
Szechuan pepper is the husk of the prickly ash shrub and may be found in Chinese grocery specilaists.
To make Salt and Szechuan Pepper Dust a recipe is available