Fried Shrimp Balls Recipes

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FRIED SHRIMP BALLS



Fried Shrimp Balls image

Fried Shrimp Balls - crispy and crunchy shrimp balls, a popular and delicious Chinese appetizer. Learn how to make this Cantonese dim sum with the easy recipe.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 25m

Number Of Ingredients 9

1 lb. (0.4 kg) shelled and deveined shrimp, defrost
1 egg white, lightly beaten
1 teaspoon salt or fish sauce
1 teaspoon sugar
1 tablespoon corn starch
1/2 teaspoon sesame oil
1 tablespoon oil or some pork fat
3 dashes white pepper powder
8 pieces spring roll wrapper (8-inch square)

Steps:

  • In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
  • Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
  • The spring roll strips will stick to the shrimp ball, as shown on the picture below.
  • Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
  • Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels and serve hot with Thai sweet chili sauce or your favorite chili sauce.

Nutrition Facts : Calories 171 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 286 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 people, Sodium 1487 milligrams sodium, Sugar 1 grams sugar

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

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.

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

HUNDRED CORNER SHRIMP BALLS



Hundred Corner Shrimp Balls image

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

1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat or lard
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil
Accompaniment: apricot dipping sauce

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.

DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY



Deep-fried Shrimp Potato Balls Recipe by Tasty image

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

15 raw shrimps
salt, for seasoning
pepper, for seasoning
3 russet potatoes
1 tablespoon butter
1 egg yolk
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 tablespoons flour, if the texture is too wet
flour
1 egg
panko breadcrumb
oil, for frying

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

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

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).

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