Best Fried Shrimp Balls Recipes

DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY

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!

FRIED SHRIMP BALLS

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.

DEEP-FRIED SHRIMP BALLS IN BATTER

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.

DEEP FRIED CHICKEN, PORK AND SHRIMP BALLS

Steps:

• Sift flour, 1 tablespoon cornstarch and 1/2 teaspoon salt into medium size bowl. Stir in 3/4 cup water, beat with wooden spoon until smooth. Stir in 2 tablespoons oil and the ginger. Let stand covered at room temperature for 30 minutes. Combine chicken, shrimp, corn, pork, green onions, garlic, 2 teaspoons cornstarch and 3/4 teaspoon salt in medium size bowl. Shape into walnut size balls. Heat 1 quart oil in deep saucepan to 370 degrees. Beat egg white in small mixer bowl until stiff but not dry, fold into batter. Dip balls into batter with chopsticks. Fry 3 at a time in oil, turning once, until golden, about 2 minutes. Drain on paper toweling.

BASIC DEEP-FRIED SHRIMP BALLS

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.