Deep-Fried Potato Shrimp Balls

By Euro Weekly News April 06, 2016 0

- Raw Shrimp, 15
- Salt, for seasoning
- Pepper, for seasoning

Mashed Potato:
- Russet Potato, 3
- Butter, 1 Tbsp.
- Egg Yolk, 1
- Salt, 2 Tsp
- Pepper, 2 Tsp
- Paprika, 2 Tsp
- Garlic Powder, 2 Tsp
- Flour, needed if the texture is too wet

- Flour
- Egg Wash
- Panko 
- Oil, for frying 

Peel off the shrimp skin, leave the tail on; salt and pepper the shrimp for seasoning. Cook the potatoes, mash them into small crumbs, add in butter, egg yolk, if the texture is too wet, go ahead add in some flour; then mix until smoothly; add in salt, pepper, paprika, and garlic powder for seasoning, mix well. Take about 1/3 cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well and tightened the ball. Dip the ball into flour, egg wash and panko, make sure the ball is fully covered well with all three ingredients, if needed, please refrigerate the balls before frying. Heat the oil between 350ºF to 375ºF, fry the shrimp ball until the outside is golden brown, let it cool down a bit, then serve it right away with any kind of sauce. Enjoy!

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