Ah Ma's Teochew Shrimp Balls (makes about 60-64 balls)
1 duck egg white or 2 chicken egg white
4 large garlic cloves, smashed and chopped finely
1/4-1/2 tsp salt
Put all ingredients in a food processor and pulse several times until all the ingredients are blended together into a paste. Take a spoon and scoop some of the paste onto the base of our thumb and index finger. Make a fist and squeeze the paste to form a little ball on top of your thumb and index finger. Use your thumb to perfect the ball. Take the spoon and scoop this little ball from your hand and drop it into gently boiling broth for about 2 to 3 minutes or until the ball floats to the top. Once done scoop the balls out and reserve them in a bowl. Repeat until all the paste is gone. Once the balls are completely cooled, you may divide them into small bags and freeze them for future use.
|tofu and shrimp balls soup|
|Ah Ma giving thanks and praying to our ancestors for good health, 2009|
(the steam boat is seen at the center of table)
*When my husband and I visited Hong Kong I noticed that a few street vendors were selling similar meat and seafood balls on skewers. These balls were fried and coated with a mildly sweet glazed sauce. These snacks were addicting and tasty.
*If you are Teochew nang and/or are interested in learning more about Teochew please check this link: Gaginang. You can sign in and be a member of Gaginang.