Pai Chiao Hsia Ch'Iu (Shrimp Balls)
Submitted by ncoffeetalk
Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.
YIELD
30 servingsPREP
15 minCOOK
15 minREADY
30 minPai chiao hsia ch’iu, sometimes translated as porcupine shrimp balls, is the Chinese banquet appetizer that rewards advance planning. The stale bread cube coating is the whole point, crunchy spikes that stand out from the shrimp paste during double frying and give the finished ball its porcupine look and unmistakable shatter.
The bread has to be truly stale. Dry the cubes in a single layer overnight at room temperature, or longer in humid weather. Fresh bread compresses into mush when pressed into the shrimp paste, while stale bread holds its cubic shape, crisps cleanly in hot oil, and gives you the signature texture. No shortcut here.
The shrimp paste benefits from being beaten hard with a wooden spoon after mixing. This develops the proteins and makes the paste bind to itself, which is why the balls hold together through frying. A wet-hand touch when shaping keeps the paste from sticking to your fingers. Double-frying at 375°F (190°C) is classic Chinese technique: first fry to cook through, rest briefly, second fry to deep golden and extra crisp.
Chef Tips
- Use shrimp that still feels firm and cold. Slightly warm shrimp goes mushy in the processor and loses its bounce in the finished ball.
- Blanch the water chestnuts briefly in boiling water. Raw canned chestnuts can taste tinny, and blanching rinses away that metallic edge.
- Toast the Szechuan peppercorns in a dry skillet until fragrant before crushing with the salt. Untoasted peppercorns taste flat; toasted ones deliver the tingly, citrusy numb that makes the dipping salt pop.
- Keep the oil temperature steady by frying small batches of five or six balls at a time. Crowding drops the oil temperature below 350°F (175°C) and gives you greasy, soft coatings.
Variations
- Swap half the shrimp for minced scallops or white fish for a more delicate, sweeter filling.
- Add a teaspoon of finely minced Chinese sausage for a smoky undertone that plays well with the shrimp.
- Serve with sweet chili sauce or a soy-rice vinegar dip instead of pepper-salt for a crowd-friendlier option.
Ingredients
Directions
Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight.
In a food processor, purée the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch.
Beat vigorously with a wooden spoon and compact it.
Form rounded teaspoons of the mixture into balls with hands dipped in cold water.
Roll the balls in the bread crumbs, pressing the cubes in lightly.
Arrange them in one layer on the baking sheet. In a deep fryer, heat 2-inches of oil to 375f.
In it fry the shrimp balls in batches, turning them, for 1 to 2 minutes or until they are golden.
Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls.
Fry again, turning, until they are a deep golden.
Transfer to paper towels to drain.
In a small bowl, stir together the coarse salt and peppercorns for dipping.
Serve with the shrimp.
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