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.
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.
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
Martha's version of the Gulf dish jbab rubyan calls for cooking succulent shrimp balls loaded with pine nuts and golden raisins in a bath of sweet-and-spicy tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 24
Steps:
- Make the shrimp balls: In a large skillet, melt ghee over medium heat. Add onion and garlic; season with 1/2 teaspoon salt. Cook until softened, about 12 minutes. Add spice blend and cook 2 minutes. Stir in pine nuts and raisins and cook 2 minutes more. Set aside to cool.
- In a food processor, pulse shrimp until finely minced. Transfer to a bowl and fold in lemon zest, cilantro, and dill. Fold in reserved onion mixture; set aside.
- Make the sauce: Place tamarind in a small bowl and add just enough hot water to cover. Let soak until softened, at least 15 minutes. Mash with a fork before straining through a sieve into a bowl. Press on any remaining solids in sieve before discarding. Set aside.
- In a large skillet, melt ghee over medium heat. Add onion, garlic, and 1/2 teaspoon salt and cook until softened, about 12 minutes. Add chile, coriander, and 1/2 teaspoon pepper and cook, stirring, about 2 minutes. Add tomato paste, loumi, cinnamon, tomatoes, and reserved tamarind liquid. Cook until tomatoes are softened, about 10 minutes. Add 4 cups water and simmer sauce for 10 minutes. Season with salt.
- Using a 2-tablespoon scoop, form shrimp mixture into balls, adding directly into sauce as they are formed. Cover and let cook 5 minutes. Uncover and gently turn balls, then cover again and continue to cook until opaque throughout, about 5 minutes more. Stir in cilantro and dill just before serving.
CRISPY SHRIMP BALLS
Once you try these crispy shrimp balls -you will make them your go to holiday appetizer. These little guys can be coated with broken Raman instant noodle pieces or instant Asian noodles or sesame seeds before you fry the balls. You can make a variety of coating or make them all the same..Serve with a chili garlic sauce.. My...
Provided by Pat Duran
Categories Other Sauces
Time 30m
Number Of Ingredients 22
Steps:
- 1. Shrimp Balls: In a food processor , add the cleaned and deveined shrimp,and remaining ingredients except the raman noodles and cooking oil . Process or pulse until it turns into a paste.
- 2. Remove and place mixture in a bowl and let it sit for 30 minutes to meld flavors together. Heat the oil in a deep fryer or a wok to 300^, or until a cube of bread in the oil turns brown in about 15 seconds. Roll the shrimp paste in you hand to form a ball and carefully roll in the crushed noodles ,if desired, or leave plain. Carefully add the shrimp ball into the oil one at a time. Fry for 3 to 4 minutes or until they develop a golden brown and crisp;remove with slotted spoon or strainer to paper toweling to drain, pat off excess oil. Serve with the Garlic Sauce.
- 3. Chinese Garlic Sauce: Fry the chopped garlic in oil for 2 seconds in a small saucepan. Add the butter, soy and oyster sauces,rice wine vinegar, sugar, chili sauce and stir and fry for a minute. Turn off heat. Mix the cornstarch with the water and add to the saucepan mixture. Cook over medium low heat and stir until thickened. Serve with the Shrimp Balls.
- 4. Note: To bake these in the oven: After shaping into balls and rolling in the noodle crumbs. Place on a lightly greased cookie sheet.Spray the balls lightly with olive oil. Bake in 350^ preheated oven for about 25 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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