Donkey Balls Recipe 45

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MONKEY BALLS



Monkey Balls image

Despite the name, these sweet, gooey treats are AWESOME!!! Best when eaten day of making, but can be reheated in the microwave several days later to taste just as great. Every time I make these, I just can't resist ripping off a chunk every time I walk by them. They disappear quickly!! I don't add nuts because my family doesn't care for them, but I'm sure it's equally as great wit

Provided by Manda

Categories     Breads

Time 1h5m

Yield 1 bundt loaf

Number Of Ingredients 5

2 loaves frozen white bread dough, thawed (not raised)
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter or 1/2 cup margarine, melted
chopped pecans (optional) or chopped walnuts (optional)

Steps:

  • Knead dough.
  • Mix sugar and cinnamon in small bowl.
  • Pinch off dough into walnut-size balls.
  • Roll in melted butter, then in sugar-cinnamon mixture.
  • Place in butter-greased bundt or angel food pan, in layers.
  • Sprinkle nuts over each layer, if desired.
  • Pour remaining butter and sugar over top.
  • Let rise, about 10 minutes.
  • Bake in 325 degree oven for 35 to 45 minutes.
  • Invert onto plate while still warm.

HUNDRED CORNER SHRIMP BALLS



Hundred Corner Shrimp Balls image

Categories     Shellfish     Fry     Cocktail Party     Lunar New Year     Shrimp     Deep-Fry     Party     Gourmet

Yield Makes 80 hors d'oeuvres, serving 20

Number Of Ingredients 12

1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat or lard
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil
Accompaniment: apricot dipping sauce

Steps:

  • Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
  • Preheat oven to 425°F.
  • Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

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