Shrimp Balls (Har Yuen)

¾ pound shrimp, shelled, deveined, washed, dried and chopped into a paste

3 Tbsp coriander, minced

2 Tbsp egg white, beaten

1 tsp sugar

½ tsp salt

Pinch white pepper

1 tsp light soy sauce

2 tsp oyster sauce

1½ tsp sesame oil

1½ tsp peanut oil

2 tsp Chinese white rice wine, or gin

8 cups cold water

1½ tsp salt

Place shrimp in a bowl, add all other ingredients except cold water and 1½ tsp salt and mix well to combine.  Mix by hand if possible.  After it’s all well blended, pick up the shrimp and throw it with some force against a side of the bowl.  Repeat about 10 times until mixture is firm.  (If use an electric mixter, mix 4 to 5 minutes, using flat paddle, until mixture is firm).

Keep a small bowl of water close by to moisten hands.  Divide mixture into 24 equal portions.  Wet hands and roll each portion into a ball.  Continue until 24 balls are made.  Add cold water and 1½ tsp salt to a pot, bring to a boil over high heat.  Add shrimp balls and return a boil.  Cook 3 to 4 minutes until shrimp balls are firm.  Turn off heat, run cold water into pot to stop cooking and drain.  Serve immediately.