Miniature Shrimp Pears
INGREDIENTS:
1 lb raw shrimp, shelled & de-veined
1/2 cup water chestnuts
1 TBS vegetable shortening
1 TBS dry sherry
2 tsp minced green onion
2 tsp minced ginger root
1 egg white, lightly beaten
1 tsp salt
1 tsp sesame oil
3TBS cornstarch
2 cups unseasoned dry bread crumbs
parsley sprigs for garnish
3 cups of oil for frying
CONDIMENTS: plum sauce, hot mustard sauce
1. In food processor with knife blade or manually with cleaver, mince shrimp, water chestnuts, and vegetable shortening. Add next 6 ingredients and mix thoroughly. Add cornstarch and blend well.
2. Shape 1 rounded tsp shrimp paste into a ball. Roll shrimp balls in bread crumbs. Gently form balls into a pear shape. Cut parsley sprigs into 1" sections. Place a sprig in center of top of each shrimp pear like a stem.
3. Heat oil to 350 F in wok over medium-high heat. Add shrimp pears, a few at a time, and fry until golden, about 2 minutes. Drain on paper towels. Arrange shrimp pears on a platter, and serve with condiments or eat as is.
Miniature shrimp pears make an exquisite appetizer. I like to serve them on special holidays and for formal dinner parties. Shrimp pears can be made ahead and fried, then frozen until ready to use. Reheat them on a cookie sheet in a 350 F oven for 10 to 15 minutes until crisp. Makes about 30 small pears.