how to cook Shrimp dumplings

prepared for 4 persons
Preparation: 20 minutes
Cooking time: 20 minutes

Shrimp Balls: Ingredients
- 600 grams of raw prawns in shell
- 60 grams of fat
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 ginger tuber
- 1 egg yolk
- 1 egg white
- A little pepper
Shrimp Balls: Preparing

1. Shell the shrimp, and practice on each incision along their backs and remove their intestines. Wash and dry them with Scottex, then reduce them to the blender for a puree.
2. Finely chop the ginger.
3. Mix thoroughly lard and shrimp in a container. Add sugar, salt, pepper, egg yolk and ginger. Beat the egg white foam, then turn, incorporate the shrimp paste into a relatively homogeneous.
4. Pour into a deep fryer a quart of peanut oil and heat the oil until the release of a small steam (about 220 degrees).
5. With a teaspoon, take the shrimp paste (the size of a prune). And with a 2 teaspoon, round the dough into a ball. Put the ball in oil (boiling), remove the spoon and when the little dumpling stands. Repeat with remaining dough.
6. With a slotted spoon, remove each other these little pellets.
7. In four or five minutes, the meatballs should be golden. Then remove them with slotted spoon and let drain on Scottex. Serve hot.
8. Each person can make 2 small meatballs with vegetables and make a roll.
Shrimp Balls: Notes
1. Four or five minutes. cooking in a hot fryer is sufficient for these shrimp dumplings are golden brown. It should therefore be careful not to overcook.
2. Usually, the tradition is to coat shrimp paste one inch thick pieces of peeled sugar cane, then cook on the grill or barbecue. This preparation is then extremely tasty. Almost all Vietnamese restaurants in France serve this dish in that way.
3. These meatballs shrimp could also be eaten without rice cakes and vegetables without, as appetizers. They then accompany a mixture of pepper and salt, and a little lemon juice.
Bon Appetit!