*  Exported from  MasterCook  *

                               Shrimp Balls

Recipe By     : the Dim Sum Dumpling Book; formatted by Patti Burgess
Serving Size  : 1    Preparation Time :0:00
Categories    : Dimsum                           Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Basic Shrimp Filling
   2      tablespoons   tapioca flour
     1/2  cup           tapioca flour for dusting
   5      cups          peanut oil

Dust a cookie sheet with the 4T of tapioca flour to cover completely. Pour 1/3c tapioca flour into shallow bowl. 

Dust your hands with the flour from the bowl, and with both hands, pick up a ball of filling. Gently form into a ball, coating with tapioca flour as you do so. Toss the ball from hand to hand, gently, allowing it to fall into the palm of each hand. This makes the shrimp ball firm. Place each finished ball onto the cookie sheet. Each ball should be about 1 1/2" in diameter.

Heat oil to 325-350. Firm up balls before they are fried. You can also steam them (this is how I make mine) for 5 minutes.

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NOTES : Can be frozen and reheated in steamer 3-4 mins.