Copycat Jim Fong Fried Shrimp Balls

  • 8 oz shrimp
  • 1 small egg white
  • 3 scallions; minced
  • 2-3 inches ginger; minced
  • 3-4 cloves garlic
  • 1/4 tsp white pepper
  • Dash of sesame oil
  • 2 Tbsp cornstarch
  • Salt; as desired
  • 10 spring roll wrappers; cut into tiny strands
  • Vegetable oil; for frying

In a Cuisinart combine scallions, ginger and garlic and pulse until everything is about mince size. Add shrimp and pulse until shrimp pieces are about pea size. Add egg white, white pepper, sesame oil, cornstarch and salt and pulse once again until combined. Heat about an inch and a half of oil to 350-375 degrees. Roll small tablespoons of mixture in spring roll wrapper to coat. Fry for about 4-5 minutes each until golden and crisp. Serve with dumpling sauce.

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