Hah Yuen

Round Shrimp

Preparation info

  • Difficulty

    Easy

  • About

    15 Pieces

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

Ingredients

  • ½ Basic Shrimp Filling recipe
  • 4 tablespoons tapioca flour, plus ¾ cup of tapioca flour in a separate shallow bowl
  • 4-5 cups peanut oil, for frying

Method

  1. Dust a cookie sheet or a baking pan with the 4 tablespoons tapioca flour so that the entire surface is covered.

  2. Take a handful of filling and press gently into a ball, discarding that which passes out of hand at thumb opening.

  3. Form a ball about 2 inches in diameter and place shrimp balls on the floured surface of the sheet or pan.

  4. Dust your hands with the tapioca flour in the bowl and, with both hands, pick up a ball of filling. Gently form into a perfect 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 ball firm. Place each ball, as it is finished, back on the floured cookie sheet.

  5. Heat oil to 325° to 350°F. Before placing each ball in oil, firm it up again. Deep-fat fry, 2 or 3 at a time, until golden brown, drain, and serve.

These may not be frozen, but can be prepared a day ahead of time and stored, covered, in the refrigerator. To reheat, deep-fat fry for 3 to 4 minutes.