Bola Bola Shrimp Balls Recipes

BOLA-BOLA

Bola-Bola image

Bola-bola (Filipino-style meatballs) can be served as an appetizer or stirred into soup. Some versions of this recipe roll the meatballs in flour or bread crumbs before frying for a crisp coating. Serve plain or with a dipping sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

1 large egg, lightly beaten
1 small onion, finely chopped
1/4 cup dry bread crumbs
2 garlic cloves, minced
2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground pork
Oil for deep-fat frying
Banana ketchup, optional
Chopped green onions, optional

Steps:

In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Shape mixture into 1-in. balls. In a deep cast-iron or electric skillet, heat oil to 375°. Fry meatballs, a few at a time, until golden brown on all sides, 2-4 minutes. Drain on paper towels. If desired, serve with banana ketchup and garnish with green onions.

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

BOLA BOLA SHRIMP BALLS

Bola Bola Shrimp Balls image

In the Phillipines meat balls are called bola bola's and they can be made of whatever the cook desires. They are served with a dipping sauce and can be used as a main dish or an appetizer. These can be made ahead and frozen and when ready to use; thaw and fry. They have to chill for at least 1 hour. The sauce takes 10 minutes to put together and at that time, add heat to make it as fiery as you like.

Provided by Manami

Categories Lunch/Snacks

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 13

Ingredients

1/4 lb ground chicken breast
1/4 lb cooked shrimp, minced
1/4 cup water chestnut, minced
1 small onion, minced
1 1/2 tablespoons soy sauce
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon ground ginger
vegetable oil, for frying
1 cup chili sauce (Heinz)
1/2 cup chopped fine green pepper
3 tablespoons minced onions
1/2 teaspoon prepared horseradish

Steps:

Combine all ingredients for the balls, except for the oil and mix together thoroughly.
Shape into 1" balls and chill for at least 1 hour - or freeze now for future use.
Thaw completely before frying.
Fry at 360F until the balls are a rich golden brown.
Serve at once.
To make the sauce:.
Combine all the ingredients into a small saucepan and simmer for 10 minutes.
Serve hot or cold.

Nutrition Facts : Calories 57.8, Fat 1.4, SaturatedFat 0.5, Cholesterol 43, Sodium 487, Carbohydrate 5, Fiber 0.9, Sugar 1.1, Protein 6

BAKED SHRIMP BALLS

Baked Shrimp Balls image

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

Ingredients

2 lbs shrimp, minced (shelled and deveined)
6 canned water chestnuts, finely chopped
2 tablespoons fresh ginger, finely chopped
1 onion, chopped
2 egg whites
1 teaspoon cornstarch
3 teaspoons olive oil
pepper
green onion, minced
garlic, minced

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).

FRIED SHRIMP BALLS

Fried Shrimp Balls image

Make and share this Fried Shrimp Balls recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories Chinese

Time 40m

Yield 30-50 balls, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh shrimp
4 water chestnuts, chopped fine
1/2 cup bamboo shoot, chopped fine
1/4 teaspoon fresh ginger, chopped
1 teaspoon salt (I prefer to use 2 tsp of light soya sauce)
1 dash black pepper (optional)
1 tablespoon white wine (sherry will do)
2 teaspoons cornstarch
1 egg white
deep frying oil

Steps:

Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
Mince the shrimp.
Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls.
Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown.
Remove from oil and place onto paper towells to drain excess oil.
Serve Hot.
Note: You can add 150g minced pork to the mixture if you like. Increase the cornstarch to 1 tbs and use one whole egg.

FILIPINO SHRIMP BALLS

Filipino Shrimp Balls image

This is a recipe I found that I cannot wait to try. I remember my friends mother making these when we were younger. The sauce on this recipe is different but still reads delicious. Had to break out the Filipino dictionary to translate some ingredients! Storing it here for safe keeping. Enjoy!!!

Provided by ALMUSQUEZ

Categories Filipino

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

1 lb fresh shrimp
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 eggs, slightly beaten
1/3 cup finely chopped green onion
2 teaspoons red pepper flakes (optional)
oil (for frying)
1/4 cup vinegar
1/2 cup sugar
1 1/2 tablespoons soy sauce
1/3 cup catsup
1 cup water
3 tablespoons oil
1/2 cup sliced carrot
1/2 cup diced carrot
red bell pepper
1 piece fresh ginger, cut into strips
1/4 cup sliced sweet pickle
3 stalks leeks, cut into 1 inch pieces
2 tablespoons cornstarch, dissolved in
2 tablespoons water

Steps:

Prepare Shrimp:.
Wash and clean shrimp. Drain very well then chop fine and add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.
Prepare Sauce:.
Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp balls.

Nutrition Facts : Calories 262.6, Fat 7.2, SaturatedFat 1.2, Cholesterol 118.1, Sodium 1553.4, Carbohydrate 37.3, Fiber 1.8, Sugar 17.9, Protein 12.2

CAJUN SHRIMP BALLS

Cajun Shrimp Balls image

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

Ingredients

2 tablespoons parsley, minced
2 tablespoons green onions, minced
2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product)
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce (or to taste, Tabasco or other Louisiana-style pepper sauce preferred)
1/2 lb shrimp, cooked, cleaned and finely chopped
2 eggs
2 cups fine dry breadcrumbs
oil, for frying

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.

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