Easy Crispy Vietnamese Shrimp Balls Recipes

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VIETNAMESE FRIED SHRIMP BALLS (TOM VIEN)



Vietnamese Fried Shrimp Balls (Tom Vien) image

Sweet , crispy and tender minced texture shrimp balls.

Provided by Lene

Time 15m

Yield 4 Servings

Number Of Ingredients 10

Garlic Chives: 100g
Spring Onion: 1 bunch
Shrimp: 500g
Coriander: 2 tbsp
Salt: 1 tsp
Ground Black Pepper: 1 tsp
Nutmeg: 1 tsp
Egg: 1
Flour: 4 tbsp
Cooking Oil

Steps:

  • Finely puree Ingredient A in a mixer , season the mixture with Ingredient B then knead in the egg and flour.
  • Form little balls from the shrimp mixture , fry in hot oil until turn crispy and golden brown. Ready to serve.

Nutrition Facts : Calories 213, Fat 12g, Sodium 120, Carbohydrate 7g, Protein 20g

EASY CRISPY VIETNAMESE SHRIMP BALLS



Easy Crispy Vietnamese Shrimp Balls image

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

1 pound uncooked medium shrimp, peeled and deveined
1 large egg, lightly beaten
2 tablespoons minced shallot
1 tablespoon sesame oil
2 teaspoons cornstarch
2 teaspoons packed light brown sugar
2 teaspoons fish sauce
2 cloves garlic, minced
salt and ground black pepper to taste
1 ½ cups fine bread crumbs
2 large eggs, beaten
½ cup vegetable oil for frying, or as needed

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

VIETNAMESE-STYLE CRISPY SHRIMP CAKES



Vietnamese-Style Crispy Shrimp Cakes image

These crispy shrimp cakes were inspired by chao tom, Vietnamese shrimp on sugar cane, a delectable appetizer you'll find at restaurants in which shrimp is whirled into a paste in the food processor, then patted on pieces of sugar cane and steamed before grilling or frying. This version leaves out the sugar cane, which can be hard for some home cooks to find, but keeps the essence of the dish: golden-edged, pan-fried cakes that are served with nuoc cham, a piquant sauce. Although traditional recipes keep the shrimp seasonings to a minimum, making up for it later with the sauce, this one spices up the paste, adding lemon grass to the shrimp along with green chiles and scallions. (If you don't often cook with lemon grass, this video will show you how to prepare it.) You can serve the cakes as an appetizer wrapped in lettuce leaves or herbs (large basil leaves are wonderful in summer). Or fry them up for dinner, heaping them on rice noodles and dousing it all with nuoc cham.

Provided by Melissa Clark

Categories     appetizer

Time 35m

Yield 14 cakes

Number Of Ingredients 14

1 pound shelled large shrimp, coarsely chopped
1/4 cup cornstarch, more for dusting
2 tablespoons minced lemon grass (tender inner stalk only)
2 garlic cloves, minced
2 serrano or jalapeño chile peppers, seeded and minced
4 scallions, thinly sliced, white and light green part separated from dark green tops
1 tablespoon plus 2 teaspoons sugar
1 teaspoon coarse kosher salt
1/4 cup Asian fish sauce
Finely grated zest of 1 lime
1/4 cup fresh lime juice (from 2 to 3 limes)
Peanut oil, for frying
Cooked rice noodles, optional, for serving
1/2 cup fresh cilantro leaves, optional, for serving

Steps:

  • In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
  • In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
  • Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 2059 milligrams, Sugar 7 grams, TransFat 0 grams

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