Best Shrimp Balls Recipes

EASY CRISPY VIETNAMESE SHRIMP BALLS

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.

HUNDRED CORNER SHRIMP BALLS

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.

HUNDRED CORNER SHRIMP BALLS (DIM SUM)

Steps:

• Remove the crusts from the bread.
• Dice the bread into 1/4-inch cubes.
• Place on a cookie sheet and dry out in a very low oven (200F/90C).
• Pat the shrimp dry and mince in a food processor or blender.
• Blend in all the remaining ingredients except the oil.
• With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
• Press the cubes fimrly into the shrimp mixture.
• Heat the oil in a wok or deep, wide pot to 375 F.
• Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
• Drain on paper towels.
• Makes approx.
• 36 balls.
• Bonnie Stern Cookbook.

SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE

Steps:

• In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
• Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
• While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
• Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

CAJUN SHRIMP BALLS

Steps:

• Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
• Stir in milk, salt and hot pepper sauce.
• Cook until thickened, stirring constantly.
• Remove from heat and stir in minced shrimp.
• Shape into balls, using one tablespoon mixture per ball.
• Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
• Chill 30 minutes.
• Heat oil to 350°F.
• Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
• Keep warm in low oven on paper towel lined plate; repeat with remaining balls.

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!

BAKED SHRIMP BALLS

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).

THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
• While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
• Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
• While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
• Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.

CRISPY SHRIMP BALLS

Steps:

• 1. Shrimp Balls: In a food processor , add the cleaned and deveined shrimp,and remaining ingredients except the raman noodles and cooking oil . Process or pulse until it turns into a paste.
• 2. Remove and place mixture in a bowl and let it sit for 30 minutes to meld flavors together. Heat the oil in a deep fryer or a wok to 300^, or until a cube of bread in the oil turns brown in about 15 seconds. Roll the shrimp paste in you hand to form a ball and carefully roll in the crushed noodles ,if desired, or leave plain. Carefully add the shrimp ball into the oil one at a time. Fry for 3 to 4 minutes or until they develop a golden brown and crisp;remove with slotted spoon or strainer to paper toweling to drain, pat off excess oil. Serve with the Garlic Sauce.
• 3. Chinese Garlic Sauce: Fry the chopped garlic in oil for 2 seconds in a small saucepan. Add the butter, soy and oyster sauces,rice wine vinegar, sugar, chili sauce and stir and fry for a minute. Turn off heat. Mix the cornstarch with the water and add to the saucepan mixture. Cook over medium low heat and stir until thickened. Serve with the Shrimp Balls.
• 4. Note: To bake these in the oven: After shaping into balls and rolling in the noodle crumbs. Place on a lightly greased cookie sheet.Spray the balls lightly with olive oil. Bake in 350^ preheated oven for about 25 minutes..

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.

SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE

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.

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.

SHRIMP BALLS

Steps:

• Make the shrimp balls: In a large skillet, melt ghee over medium heat. Add onion and garlic; season with 1/2 teaspoon salt. Cook until softened, about 12 minutes. Add spice blend and cook 2 minutes. Stir in pine nuts and raisins and cook 2 minutes more. Set aside to cool.
• In a food processor, pulse shrimp until finely minced. Transfer to a bowl and fold in lemon zest, cilantro, and dill. Fold in reserved onion mixture; set aside.
• Make the sauce: Place tamarind in a small bowl and add just enough hot water to cover. Let soak until softened, at least 15 minutes. Mash with a fork before straining through a sieve into a bowl. Press on any remaining solids in sieve before discarding. Set aside.
• In a large skillet, melt ghee over medium heat. Add onion, garlic, and 1/2 teaspoon salt and cook until softened, about 12 minutes. Add chile, coriander, and 1/2 teaspoon pepper and cook, stirring, about 2 minutes. Add tomato paste, loumi, cinnamon, tomatoes, and reserved tamarind liquid. Cook until tomatoes are softened, about 10 minutes. Add 4 cups water and simmer sauce for 10 minutes. Season with salt.
• Using a 2-tablespoon scoop, form shrimp mixture into balls, adding directly into sauce as they are formed. Cover and let cook 5 minutes. Uncover and gently turn balls, then cover again and continue to cook until opaque throughout, about 5 minutes more. Stir in cilantro and dill just before serving.

ODEN WITH HOMEMADE SHRIMP BALLS

Steps:

• In a medium saucepan, arrange eggs in a single layer and add enough water to cover by 1 inch. Bring to a full boil, then cover and turn off the heat. Let stand for 10 minutes. Drain and run under cold water until eggs are cooled, then peel.
• Meanwhile, in a large pot, heat oil over medium. Add mushrooms and cook, stirring occasionally, until softened and lightly golden, about 3 minutes. Add 8 cups water, the daikon, cabbage and instant dashi powder, and bring to a boil over high heat. Reduce heat to medium and simmer until daikon is tender, about 15 minutes.
• While daikon cooks, in a medium bowl, combine shrimp, scallions, ginger, garlic, salt and cornstarch, and mix well. Using about a scant 2 tablespoons per shrimp ball, form mixture into 16 balls about 1 1/2 inches in diameter. Mixture will be sticky, so work with moistened hands.
• Add shrimp balls, inari-no-moto and eggs to pot and simmer until shrimp balls turn pink and are cooked through, about 5 minutes. Stir in udon, if using.
• Divide the shrimp balls, vegetables, tofu and udon among bowls. Halve eggs and add to bowls. Fill bowls with broth and serve with hot mustard on the side for dipping.

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.

SHRIMP BALLS AND GRAVY

Steps:

• 1. 1-Grind Shrimp ,onions and garlic in food chopper.
• 2. 2-Place in mixing bowl:Add remaining ingredients .Mix well with hands.Shape in to small balls:Then roll into flour and fry untill brown.Take out and add to the gravy ,below....
• 3. Gravy::::
• 4. Make a roux,with flour and oil:Saute onions and bell pepper in roux;add water and remaining ingredients.After Shrimp Ball or Fried as above ,add them to the gravy and SIMMER on Low for a hour and a half......I serve over Rice ...But these can be used as a appetizer...
• 5. PERSONAL NOTE::::: I often serve these as a appetizer ,or on the buffet at church dinners ..Just keep them warm in a crock pot....

CURRIED COCONUT SHRIMP BALLS ON BAMBOO SPOONS

Steps:

• Combine coconut and curry powder on a baking sheet.
• Bake at 325° for 5 to 7 minutes or until golden; set aside.
• Process cream cheese, shrimp, and onions in a food processor until blended.
• Chill 1 hour.
• Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture.
• Place on disposable bamboo spoons & present them to your guests.
• E N J O Y!

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.

CAJUN SHRIMP BALLS

Steps:

• 1. Mix shrimp, mashed potatoes, onions, egg and salt and pepper to taste.
• 2. Shape mixture into balls. Roll in flour and brown in hot oil in skillet. Serve hot with cocktail sauce for dipping.

CURRIED COCONUT SHRIMP BALLS

Steps:

• 1. Combine coconut and curry powder on a baking sheet. Bake at 325° for 5 to 7 minutes or until golden; set aside. 2. Process cream cheese, shrimp, and onions in a food processor until blended. Chill 1 hour. 3. Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture. 4. Chill for approx 1 hour.