• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Stir-Fried Shrimp Balls and Tomatoes

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 2 Dried black mushrooms
  • 1 lb Shrimp
  • 1/2 Clove garlic
  • 2 ts Cornstarch
  • 1/2 ts Sugar
  • 1 tb Soy sauce
  • 1/2 ts Salt
  • 1 Egg
  • 4 -(up to)
  • 6 c Water
  • 2 lg Tomatoes
  • 1 Green pepper
  • 2 Celery stalks
  • 4 Scallion stalks
  • 1 Clove garlic
  • 1 tb Cornstarch
  • 1 ts Soy sauce
  • 1/2 ts Sugar
  • 1/4 c Mushroom liquid
  • 3 tb Oil
  • 1/2 ts Salt


1. Soak dried mushrooms; reserve soaking liquid.

2. Shell and devein shrimp. Mince shrimp and garlic; then combine with
cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form
into walnut-size balls.

3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time,
and cook gently until they float (3 to 4 minutes). Drain, discarding

4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in 1-inch
squares. Cut celery stalks and scallions in 1-inch sections. Crush
remaining garlic. Slice soaked mushrooms.

5. Blend remaining cornstarch, soy sauce and sugar to a paste with the
mushroom-soaking liquid.

6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add
green pepper, celery and mushrooms, and stir-fry a few times. Then cook,
covered, 2 minutes over medium heat.

7. Add scallions and stir-fly until translucent (1 to 2 minutes more).

8. Add shrimp balls and tomato pulp; stir in to heat through.

9. Then stir in cornstarch mixture to thicken and serve at once.

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