These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns. They can be made ahead and reheated in the oven. Any white fleshed fish fillets can be used instead of the shrimp. The shrimp paste itself (without the bread cubes) can also be poached in water and served as dumplings in soup, or can be pan fried as little shrimp patties.
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Units: US | Metric
- 1Remove the crusts from the bread.
- 2Dice the bread into 1/4-inch cubes.
- 3Place on a cookie sheet and dry out in a very low oven (200F/90C).
- 4Pat the shrimp dry and mince in a food processor or blender.
- 5Blend in all the remaining ingredients except the oil.
- 6With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
- 7Press the cubes fimrly into the shrimp mixture.
- 8Heat the oil in a wok or deep, wide pot to 375 F.
- 9Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
- 10Drain on paper towels.
- 11Makes approx.
- 1236 balls.
- 13Bonnie Stern Cookbook.
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Nutritional Facts for Hundred Corner Shrimp Balls (dim sum)
Serving Size: 1 (1728 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 251.3
- Calories from Fat 220
- Total Fat 24.5 g
- Saturated Fat 4.1 g
- Cholesterol 19.2 mg
- Sodium 141.7 mg
- Total Carbohydrate 4.9 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 3.3 g