Yields8 Servings

 1 lb shelled and deveined shrimp
 1 egg white lightly beaten
 1 tsp fish sauce
 1 tsp sugar
 1 tbsp corn starch
 2 tsp sesame oil
 1 dash white pepper
 8 pieces big spring roll wrapper (8-inch square)

1

In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.

2

Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls and roll the shrimp balls.

3

Roll the shrimp balls onto the bed of spring roll strips. Make sure that the strips coat the shrimp ball evenly.

4

Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels and serve hot.

Cultural Bite:

Most seafood is considered Halal. Good news if you’re a seafood lover, bad news if you’re a fish.

1 2 3 28

Ingredients

 1 lb shelled and deveined shrimp
 1 egg white lightly beaten
 1 tsp fish sauce
 1 tsp sugar
 1 tbsp corn starch
 2 tsp sesame oil
 1 dash white pepper
 8 pieces big spring roll wrapper (8-inch square)

Directions

1

In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.

2

Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls and roll the shrimp balls.

3

Roll the shrimp balls onto the bed of spring roll strips. Make sure that the strips coat the shrimp ball evenly.

4

Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels and serve hot.

Cultural Bite:
Fried Shrimp Balls