HOMEMADE FISH BALLS WITH SPICY FISH BALL SAUCE
Homemade Fish Balls are a fun and tasty treat. Delicious as streetfood with sweet and spicy sauces or added to soups and noodle stir-fries.
Provided by Lalaine Manalo
Categories Appetizer
Time 35m
Number Of Ingredients 16
Steps:
- In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.
- In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.
- Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.
- Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.
- Using a tablespoon, portion the fish paste and shape into balls by rolling between the palm of hands.
- In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.
- Using a slotted spoon, remove from the fish balls from water and allow to cool.
- In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.
- Serve with the sweet and spicy fish ball sauce.
Nutrition Facts : Calories 112 kcal, Carbohydrate 5 g, Protein 20 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 1225 mg, Sugar 1 g, ServingSize 1 serving
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
FILIPINO SHRIMP BALLS
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
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
FRIED SHRIMP BALLS
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
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.
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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