December 20, 2019

Fried Shrimp Dumplings

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Fried Shrimp Dumplings

December 20: National Fried Shrimp Day

Yum yum, dim sum! Fried shrimp dumplings with sweet mayonnaise dipping sauce are Islander’s favorite, among her other top choices of siu mai (pork hash), har gao and char siu so.

Dim sum is literally translated as “touch the heart”. It is not often that we eat at a dim sum restaurant, unless it is for a special occasion or when Phyllis S., our American Chinese friend visits us from San Antonio, Texas (she is a Hawaii ex-pat like Islander). Then we eat dim sum to our heart’s content!

Islander and Phyllis try to make dim sum, too. They make a lot of won ton, egg rolls, manapua (char siu bao), shrimp balls, fried shrimp dumplings, etc., and take home half of the work they do together so they can enjoy the food later with their families. This has become their friendly motto:

Even though we’re far apart…our dim sum will always “touch the heart”!

Make, cook and eat dim sum with a beloved friend, particularly fried shrimp dumplings on National Fried Shrimp Day.

Recipe

For the fried shrimp dumplings

  • 1 pound shrimp, uncooked
  • 2 egg whites
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • salt and white pepper to taste
  • round won ton wrappers
  • water for sealing the wrappers
  • oil for frying

Directions

Wash, dry, remove shells and devein the shrimp. Mince finely and place in a mixing bowl. Stir in the egg whites and olive oil.

Stir in the sesame oil. Salt and pepper to taste. Mix everything well, cover and refrigerate for at least an hour to allow the flavors to develop and ingredients to stick together.

Place the a tablespoon of filling in the center of a round won ton wrapper. Moisten finger from the water bowl and trace around the edges. Fold and pleat the edges.

Deep fry the shrimp in hot oil until golden brown. Drain on paper towels. Serve hot with sweet mayonnaise dipping sauce or other favorite sauce (soy, chili or hot sauce).

For the mayonnaise dipping sauce

  • ¼ cup mayonnaise
  • 2 tablespoons sweetened condensed milk
  • 1 teaspoon honey

Directions

In a measuring cup or small bowl, stir together the mayonnaise, milk and honey. Transfer to a dipping saucer and serve with hot fried shrimp dumpling.

Notes

  • Cover the won ton wrappers with a moist cloth or paper towel when not using to prevent them from drying out.
  • We hope Phyllis S. visits more often so we can eat dim sum every day while we are together!
  • Make dim sum for the lunar new year or for Asian-inspired tea parties.
  • Find other fried shrimp recipes on our blog for National Fried Shrimp Day.
 

December 20, 2013

Fried Shrimp Balls

Posted by HI Cookery under 12 December | Tags: , , , , , |
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Fried Shrimp Balls

Shrimp Balls

December 20: National Fried Shrimp Day

Fried shrimp balls may have a naughty name but these appetizers are nice to eat during holiday gatherings (Christmas and New Year) and throughout the year. We like to order fried shrimp balls from the dim sum menu when we at Chinese restaurants that offer them. Some are plain and soft, but we like the crunchy thread-like coating for its artistic presentation.

Be naughty yet nice and fry some shrimp balls for the holidays and on National Fried Shrimp Day.

Recipe

(Adapted from Rasa Malaysia)

Ingredients

  • 1 pound shrimp, raw, shelled and deveined
  • 1 egg white
  • pinch of salt
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon vegetable or canola oil
  • ½ teaspoon sesame oil
  • white pepper powder, to taste
  • won ton pi (thin wrappers)
  • Oil for frying

Directions

In a blender (we used our nifty Nutribullet), place the egg white and beat until frothy. Place the shrimp, salt and sugar in the container.

Shrimp Balls

Add the corn starch, vegetable or canola oil, sesame oil and white pepper powder in the container.

Shrimp Balls

Blend until all the ingredients become paste-like. Using slightly wet hands, form the paste into one-inch balls. Refrigerate for at least 10 minutes to set. Slice the won ton pi into thin strips.

Shrimp Balls

Roll the shrimp balls in the strips to coat evenly. Heat the oil and deep fry the shrimp balls until puffed up and golden brown. Remove and drain on paper towels. Transfer to a plate and serve hot with sauce. Yield: 2 dozen fried shrimp balls.

Shrimp Balls

Notes

  • Thanks to our friends Pat and Phyllis S. for helping us prepare the fried shrimp balls for our blog. Phyllis helped to roll them in the won ton pi while Pat fried them in his wok.
  • Serve the shrimp balls with soy sauce or sweet Thai chili sauce.
  • The balls may flatten slightly but will puff up into rounds when fried.
  • If not coating the balls in won ton strips, deep fry plain until golden. Poke toothpicks or skewer a few fried shrimp balls for an appetizing arrangement on a party platter.
  • Search our blog for more shrimp recipes.
 

December 20, 2010

Firecracker Shrimp

Posted by HI Cookery under 12 December | Tags: , , |
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Firecracker Shrimp

Firecracker Shrimp

December 20: National Fried Shrimp Day

With just a few days away from the new year (and only a couple of months until the Asian lunar new year), we are already in the mood to celebrate! The timing of National Fried Shrimp Day is another reason to cook festive Firecracker Shrimp. This auspicious appetizer makes a great yang alternative and brings balance to a holiday spread filled with a yin of Christmas cookies and confections.

Noisemakers and fireworks on New Year’s Eve are believed to scare away any evil spirits and bring good luck. Firecracker Shrimp is the perfect combination of crunchy (noisemaker) and spicy (firework) finger food to serve while celebrating on New Year’s Eve and National Fried Shrimp Day!

Recipe

(Adapted from New Asian Cuisine)

Ingredients

  • spring roll wrappers
  • ¼ cup water
  • 1 tablespoon cornstarch
  • shrimp (uncooked)
  • salt and pepper to taste
  • ¼ cup sweet chili sauce

Directions

Defrost the spring roll wrappers, cut the stack diagonally with a sharp knife, separate the sheets, place in a container and cover with a damp cloth until ready to use. Meanwhile, mix the water and cornstarch together and set aside to use for sealing the wrapped shrimp.

Firecracker Shrimp

Shell and devein the shrimp (optional: leave the tail on). Straighten out the shrimp by slitting the inside curve in a few places but not cutting all the way through. Lay out the shrimp to dry on paper towels. Marinate in the sweet chili sauce for 10 minutes at room temperature.

Firecracker Shrimp

Season the shrimp with salt and pepper. Wrap each shrimp by placing it on the left side of a spring roll wrapper with the triangular point facing up. Fold the wrapper inward then bring the triangular point down. Roll tightly to the right as shown in the photos below. Seal with the cornstarch mixture.

Firecracker Shrimp

Place the wrapped shrimp on a baking sheet lined with wax paper. Freeze until firm. Transfer to a plastic freezer bag until ready to cook. Deep fry until golden brown and crispy. Drain on paper towels. Serve with sweet chili sauce as a dip.

Firecracker Shrimp

Notes

  • Although shrimp is sometimes considered a yin food, the deep-fried cooking method gives it a yang quality.  For a brief introduction and list of the chi nature of foods and their roots in Chinese and Asian holistic medicine, click here and here.
  • Search our blog for posts on other shrimp recipes.