SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE
Provided by Anne Burrell
Time 50m
Yield about 30 to 40 shrimp balls
Number Of Ingredients 18
Steps:
- For the shrimp balls: Preheat the oven to 375 degrees F.
- Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
- Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
- For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
- To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.
EASY CRISPY VIETNAMESE SHRIMP BALLS
This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.
Provided by Arads
Categories Appetizers and Snacks Seafood Shrimp
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
- Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
- Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
- Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
- Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 17.2 g, Cholesterol 156 mg, Fat 18.9 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 3 g, Sodium 385 mg, Sugar 2.7 g
SHRIMP BALLS WITH JAPANESE BREADCRUMBS
My family loves to eat in different chinese restaurants. my passion is cooking and collecting cookbooks. so everytime i come across a yummy dish, i try to experiment on it at home and eventually will come up with a delicious version of mine.
Provided by kriscauton
Categories Chinese
Time 33m
Yield 12 shrimp balls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel, devein, chop finely and mash the shrimps with a meat mallet (the finer the better).
- add beer, ginger juice, fine salt, egg white and cornstarch to the mashed shrimps. mix thoroughly.
- arrange the breadcrumbs on a plate. form the shrimp mixture into 12 balls then coat with breadcrumbs.
- in a frying pan, add oil. deep fry the shrimp balls over medium heat for 3 minutes or until golden brown. (you can adjust the heat during frying; the breadcrumbs will fall off if the heat is too low and will burn if too high).
- drain on paper towels. serve hot with dipping sauce.
Nutrition Facts : Calories 148.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 193.8, Sodium 493.4, Carbohydrate 3.2, Sugar 0.1, Protein 26.8
CAJUN SHRIMP BALLS
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.
Provided by Molly53
Categories Cajun
Time 1h5m
Yield 24 balls
Number Of Ingredients 11
Steps:
- Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
- Stir in milk, salt and hot pepper sauce.
- Cook until thickened, stirring constantly.
- Remove from heat and stir in minced shrimp.
- Shape into balls, using one tablespoon mixture per ball.
- Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
- Chill 30 minutes.
- Heat oil to 350°F.
- Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
- Keep warm in low oven on paper towel lined plate; repeat with remaining balls.
HUNDRED CORNER SHRIMP BALLS
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
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.
BAKED SHRIMP BALLS
I love shrimp balls, but not the deep fried ones. Steamed dumplings are great but often take more time than I want. These are easier than apple pie but taste terrific and are low fat. I often leave out the water chestnuts. Other additions are green onions or garlic to taste.
Provided by MarraMamba
Categories Asian
Time 35m
Yield 10-20 balls
Number Of Ingredients 10
Steps:
- Place everything into a bowl and mix together.
- Shape mixture into small balls. Place on a lightly greased cookie sheet. Spray balls with olive oil (I use a spray bottle) and bake at 350ºF for 25 minutes.
- Serve hot with lemon wedges or chili sauce (sweet or not).
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