Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chinese-style shrimp balls with shrimp sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Chinese-style shrimp balls with shrimp sauce. Shrimp balls are from a found recipe, the sauce I improvised. It's actually fairly involved and I'm honestly not sure it's worth the.
Chinese-style shrimp balls with shrimp sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chinese-style shrimp balls with shrimp sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chinese-style shrimp balls with shrimp sauce:
- Get Shrimp balls
- Prepare 600 grams shrimp
- Make ready 2 tsp potato starch or corn starch
- Prepare 1/2 tsp salt
- Prepare 1/2 egg white
- Prepare 1/2 tsp sesame oil
- Make ready 1/4 tsp white pepper (original recipe says 1/8)
- Get Shrimp sauce
- Prepare Shells, tails, and heads from the shrimp
- Prepare 2 tbs minced garlic
- Get 2 tbs minced ginger
- Make ready 4 tbs chopped green onions
- Make ready 1 small pinch chili flakes (optional)
- Make ready 1 cup chicken broth
- Take 1-2 tbs oil
- Prepare Corn starch slurry
Chinese-style shrimp balls with shrimp sauce. Shrimp balls are from a found recipe, the sauce I improvised. It's actually fairly involved and I'm honestly not sure it's worth the effort but I did like the results. Asian Fried Shrimp Balls with Spicy Dipping Sauce are truly an irresistible appetizer.
Steps to make Chinese-style shrimp balls with shrimp sauce:
- Peel and devein shrimp. Reserve shells, tails, and heads for the sauce.
- Mix the shrimp, salt, and 1 tsp of the starch in a bowl. Let sit for seven minutes.
- After seven minutes, thoroughly rinse off the shrimp, then pat dry with paper towels. Once the shrimp are dry, chop them up roughly, put them in a bowl, and mash them into a paste.
- Add in the remaining 1 tsp of starch, egg white, sesame oil, and pepper. Stir until thoroughly combined. IMPORTANT: stir in ONE DIRECTION only. This is key for the consistency of the paste.
- Once combined, gather up the paste in one hand and throw it hard back into the bowl (not baseball pitcher hard but with some real force). THIS STEP IS IMPORTANT. I believe this is to help break down the proteins and give the balls that firm consistency. Do this at least six times and until paste is sticky (I did it more like ten or twelve).
- Cover shrimp mixture and let chill in the fridge for 30 minutes.
- While the shrimp mixture chills, make the sauce.
- Over medium heat, cook the garlic, ginger, and green onions in the oil until fragrant (about 30 secs to one minute). Add in the reserved shells, tails, and heads, and cook until they turn color. As they cook, press down on them to extract max flavor.
- Add in chicken stock (and chili flakes, if you like spicy), turn up the heat to a near boil, then reduce the heat and let simmer until sauce reduces, around 20 minutes. Continue to press on the shells, etc. and add more stock if reducing too quickly.
- When reduced by half or more, strain the sauce and reserve the liquid.
- Take the shrimp paste out of the fridge, form it into balls, and then steam them over high heat for five minutes. You should get about twelve balls in total if you make a full batch.
- While the balls cook, put the sauce in a pan, gently simmer, and add a little slurry to thicken it up a bit (easy to overdo this).
- Remove balls from steamer, pour sauce over them, garnish as you like (I used ginger and cilantro), and serve.
We are so thrilled to have partnered with Kroger to bring you this incredibly delicious appetizer that is perfect for serving to hungry guests before the big feast. First, you blend the shrimp and the seasonings to form a shrimp paste. Then you cut up the spring roll wrappers into strips. Wet your hands with some water, make the shrimp paste into balls, roll them over the bed of spring roll strips, and off they go into a deep fryer or wok for deep-frying. Crunchy shrimp balls can be made as an appetizer for an Asian-themed feast.
So that is going to wrap it up for this exceptional food chinese-style shrimp balls with shrimp sauce recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
