BEST EVER BATTER-FRIED SHRIMP
Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by RedLobsterRestauran
Categories < 15 Mins
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
DEEP FRIED SHRIMP
Steps:
- In a medium size mixing bowl combine shrimp, salt and pepper; stir.
- Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g
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.
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
DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY
Here's what you need: raw shrimps, salt, pepper, russet potatoes, butter, egg yolk, salt, pepper, paprika, garlic powder, flour, flour, egg, panko breadcrumb, oil
Provided by Tasty
Categories Appetizers
Yield 15 balls
Number Of Ingredients 15
Steps:
- Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
- Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
- Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
- Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
- Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
- Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
- Let it cool down a bit, and then serve it right away with any kind of sauce.
- Enjoy!
Nutrition Facts : Calories 105 calories, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
DEEP-FRIED SHRIMP
Treat your family to these deep fried shrimps that are ready in 40 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
- In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
- Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 2 g, TransFat 0 g
DEEP-FRIED SHRIMP ONIGIRI RECIPE BY TASTY
Here's what you need: egg, all-purpose flour, cold water, raw shrimps, oil, dashi, soy sauce, mirin, cooked rice, salt, roasted seaweed strip
Provided by Yui Takahashi
Categories Dinner
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
- Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
- Heat the oil in a large pot until it reaches 350°F (180˚C).
- Dip the floured shrimp into the chilled batter.
- Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
- In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
- To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
- Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
- Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 34 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
BASIC DEEP-FRIED SHRIMP BALLS
Number Of Ingredients 9
Steps:
- 1. Shell and devein shrimp. Then mince or grind with water chestnuts. 2. Beat egg lightly mince scallion and ginger root then add to shrimp mixture along with cornstarch, sherry and salt. Blend to a smooth paste. 3· Shape mixture into walnut-size balls. (To prevent sticking, wet 2 teaspoons in a bowl of cold water then spoon up a teaspoon of the mixture and toss it between the 2 spoons to form a round, smooth ball.) 4. Meanwhile heat enough oil to float shrimp balls. Add them a few at a time. (Don't crowd: allow room for stirring and for even browning.) Reduce heat to medium and deep-fry, turning shrimp balls occasionally, until golden. Remove with a slotted spoon and drain on paper toweling. 5. Repeat process until mixture is used up, reheating oil each time. 6. Serve shrimp balls hot, sprinkled with nutmeg and lemon juice and garnished with Chinese parsley or accompanied by a sweet-and-pungent sauce. VARIATIONS: * For the shrimp, substitute fresh crabmeat. * For the water chestnuts, substitute either 1/2 cup bamboo shoots or 1/4 cup celery, minced. * Omit the whole egg. Substitute 1 egg white in step 2 or else dip shrimp balls in the egg white to coat after step 3. * Omit the cornstarch in step 2. After step 3, dredge shrimp balls lightly in flour then dip in whole egg, beaten. * In step 2, add 2 bacon strips, minced or 1 or 2 tablespoons unrendered leaf lard, minced or 1/4 pound pork, with some fat, minced. * In step 2, add any or all of the following: 1/2 garlic clove, minced a few sprigs of Chinese parsley, chopped 1 tablespoon soy sauce 1/2 teaspoon sugar a few drops of sesame oil. * At the end of step 3, roll each shrimp ball in minced smoked ham (about 2 ounces for 1 pound of shrimp) to coat. * Omit step 3. Instead of shaping into balls, drop shrimp mixture directly into the hot oil from a teaspoon. (Dip teaspoon in cold water each time to prevent sticking.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED SHRIMP BALLS IN BATTER
Number Of Ingredients 13
Steps:
- 1. Shell and devein shrimp. Then mince, along with bamboo shoots, canned button mushrooms and scallion. Place in a mixing bowl. 2. Blend in salt, pepper and sesame oil. Then fold in egg white. Stir in one direction until mixture is fluffy. Then form into walnut-size balls.3. Beat whole egg lightly. Add flour, baking powder and oil and blend to a smooth batter. (If necessary, add water to thin slightly.) Meanwhile heat deepfrying oil. 4. Dip shrimp balls, one at a time, in batter to coat then carefully drop into hot oil. Deep-fry a few at a time, heat enough oil to float shrimp balls. (Don't crowd: allow room for stirring and for even browning.) Reduce heat to medium and deep-fry, turning shrimp balls occasionally, until golden. Remove with a slotted spoon and repeat process until mixture is used up, reheating oil each time. Then drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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DEEP-FRIED SHRIMP BALLS RECIPE - FOOD & WINE
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Servings 18Total Time 50 minsCategory Finger Foods
- Put the shrimp (prawns) into a colander, add the coarse salt, and use your hands to mix together. Rinse under cold running water, then drain. Put the shrimp on a clean dish towel, roll up to cover, and refrigerate for 1 hour.
- Remove the shrimp from the refrigerator and place on a cutting board. Using the back of a meat cleaver or a heavy knife, flatten the shrimp. Chop the shrimp repeatedly with the blunt edge of the knife until a paste is formed. (Alternatively, use a food processor.)
- Combine the paste and egg white in a large bowl. Stir with chopsticks in one direction until the paste is sticky and gluey in consistency. Add the fermented shrimp paste, salt, sugar, white pepper, and cornstarch (cornflour) and mix thoroughly. Using your hands, take handfuls of the paste and slap it against the bowl repeatedly until the texture becomes elastic and gluey. Add the pork fatback and water chestnuts.
- Wet one hand with water, pick up a handful of shrimp, squeeze it through the opening between the thumb and forefinger to form a ping-pong-size ball. Using the other hand, dip a spoon in water and scoop the shrimp ball onto a plate. Repeat with the remaining shrimp mixture. Refrigerate the shrimp balls for at least 1 hour.
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