Crispy Shrimp Balls

Ingredients:

Shrimp Balls

• 1/2 kg fresh shrimps, shelled and-finely chopped
• 1/4 cup porkfat, finely chopped
• 1/4 cup all purpose flour
• 1 tsp. salt
• 1/8 tsp. white pepper
• 10 pcs water chestnuts, finely chopped
• 1 whole egg, lightly beaten
• 2 cup bihon, vermicelli noodles, cut into 1 inch length

Sauce

• 1/2 cup banana catsup
• 1/2 cup pineapple juice
• 2 tbsp. cornstarch dissolved in
• 1 cup water
• 1 tsp. sugar
• 1 small onion, chopped
• 1/2 tsp. fine salt
• 1 small can pineapple chunks

Procedures:

Shrimp Balls

• Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
• Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
• Soak bison noodles in water for 1 minute. Drain. Spread on a platter. Roll shrimp mixture in bihon noodles until balls are formed and well coated.
• Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
• Serve hot with sauce.

Sauce

• Boil all ingredients except pineapple chunks.
• Stir until thick.
• Add chunks one minute before removing from heat.
• Yields 1-1/2 dozen.

Via : Aquatic Filipino Recipes