SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE

Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce image

Provided by Anne Burrell

Time 50m

Yield about 30 to 40 shrimp balls

Number Of Ingredients 18

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2 pounds shrimp, peeled and deveined
4 cloves garlic, smashed and finely chopped
1 (2-inch) piece ginger, grated
6 scallions, white and green parts, thinly sliced
3 tablespoons fish sauce
2 tablespoons cornstarch
2 egg whites
3 tablespoons soy sauce
2 tablespoons Asian chile paste (sambaal oeleck)
3 tablespoons sesame oil
2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped
1 cup panko breadcrumbs
1 1/2 cups soy sauce
3/4 cup rice wine vinegar
1 (1-inch) piece ginger, grated
3 cloves garlic, smashed and finely chopped
4 scallions, white and green parts, thinly sliced
2 to 3 tablespoons Asian chile paste (sambaal oeleck)

Steps:

For the shrimp balls: Preheat the oven to 375 degrees F.
Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.