(us chicks preferred ours nude)
They were yummy bits of shrimp goodness either way and so we over-gorged on them and were unable to feast on the beautiful and tasty Spring Rolls that I also made that evening. It was okay, though, since they are nice cold and we tucked them in our respective lunch pails the next day.
I had a dickens of a time trying to break up the rice vermicelli noodles, though. I I used my hands and kitchen shears and just had to wrestle with them to get them into 1/2 inch pieces. They kept sproinging all over my kitchen and I'm finding them still as I sweep and clean up days later. I would just avoid them.
I also also added an 8 oz. can of sliced water chestnuts to the shrimp goo mixture in the food processor, as well as a bit of soy sauce, sesame oil and garlic powder. I also made a nice dipping sauce for both the shrimp balls and the spring rolls out of soy sauce, red pepper flakes, brown sugar and sesame oil. With a little pickled ginger on the side, it was a heavenly feast.
And of course, Crispy is always good.
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