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Barona, Chinese Shrimp Balls

Chef Ringo Lau at Barona Valley Ranch Resort and Casino uses something way better than boring old bread. He rolls his shrimp balls in panko bread crumbs, truly the best invention since the left and right shoe.

Panko crumbs, used in Japanese cooking, have a coarser texture than bread crumbs, so they make a lovely crunchy coating on fried foods. You can find them in the Asian aisle of most supermarkets.

Chinese Shrimp Balls

Makes about 3 dozen balls

• 3 pounds shrimp, deveined, cleaned and well drained
• 1 pound water chestnuts, drained
• Salt, to taste
• 1 teaspoon chicken bouillon powder
• 1 teaspoon sugar
• 2 tablespoons potato starch
• 1/2 teaspoon white pepper
• 4 ounces bacon, minced
• Panko bread crumbs
• Vegetable oil, for frying

Prepare shrimp mix: Place water chestnuts and shrimp into a salad spinner to dry thoroughly. Grind into a medium texture using a food processor. Place in bowl of an electric stand mixer. Mix salt, bouillon powder, sugar, potato starch and white pepper together. Add seasonings to the shrimp-water chestnut mixture. Mix until thick, using the paddle attachment of the mixer. Add the minced bacon and mix until it is fully incorporated.

Using a scoop or two spoons, form mixture into balls and roll in the panko crumbs. Place about 2 inches of oil in a skillet and heat to 365 degrees. Fry the shrimp balls, turning occasionally, until they are golden brown. Drain on paper towels.

(From Chef Ringo Lau of Barona Valley Ranch Resort and Casino)

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