Best Deep Fried Chicken Pork And Shrimp Balls Recipes

Asian Pork and Shrimp Meatballs image

Provided by Lisa from A Day in the Kitchen

Time 55m

Number Of Ingredients 10

1 lb. ground pork ((454g))
3/4 lb. raw shrimp, minced ((340g))
1/2 cup chopped green onion
3 garlic cloves, (grated or minced)
1 tbs sesame oil
1 tbs fish sauce
1 tbs honey
1 tsp grated ginger
1 tsp ground black pepper
3/4 tsp salt

Steps:

Add raw shrimp to a food processor and pulse until it is finely chopped. (See note below.)
Combine shrimp, ground pork, and all remaining ingredients in a bowl.
Using your hands, mash the mixture together.
Once well combined, place meatball mixture in the fridge for one hour.
Preheat oven 375 deg F (190 C).
Line baking sheet with parchment paper.
Form pork and shrimp mixture into balls and place on the baking sheet.
Bake for 25 minutes.
Serve hot with your favorite dipping sauce.

Deep-fried Shrimp Potato Balls Recipe by Tasty image

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

Pork and Shrimp Asian Meatballs image

Provided by Hey Jude

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

5 green onions, chopped
2 cloves garlic, coarsely chopped
1/2 inch gingerroot, peeled and coarsely chopped
1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained
3/4 lb ground pork
1/2 lb large raw shrimp, peeled and deveined and coarsely chopped
1 egg
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons peanut oil
1 (8 ounce) package asian udon noodles or 1 (8 ounce) package egg noodles, prepared according to package instructions

Steps:

Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
Serve meatballs over noodles.
Sprinkle with remaining chopped green onions.
Serve this with flash-cooked greens with garlic.

Nutrition Facts : Calories 731.6, Fat 35.1, SaturatedFat 9.7, Cholesterol 219.2, Sodium 1805, Carbohydrate 59.1, Fiber 4.8, Sugar 3.3, Protein 43.1

Chinese Fried Pork Balls image

Provided by Artefactfinder

Categories Pork

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

Steps:

Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.