Crispy Shrimp Balls

Pat Duran

By
@kitchenChatter

Once you try these crispy shrimp balls -you will make them your go to holiday appetizer. These little guys can be coated with broken Raman instant noodle pieces or instant Asian noodles or sesame seeds before you fry the balls. You can make a variety of coating or make them all the same..Serve with a chili garlic sauce..

My family loves these I hope you will give them a try. These can be easily be baked too- check out below..


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Comments:

Serves:

makes about 30 balls

Prep:

30 Min

Method:

Deep Fry

Ingredients

SHRIMP BALLS

4 oz
can water chestnuts, chopped
1 lb
shrimp, peeled, deveined and drained( i use salad shrimp
3/4 tsp
salt
1 tsp
ginger powder
1 Tbsp
minced onion
1 tsp
sesame oil
1 Tbsp
cooking wine
1 large
egg
2 Tbsp
cornstarch
1/4 tsp
white pepper
raman noodles , crushed coarsely
peanut oil or vegetable oil for frying

CHINESE GARLIC SAUCE

5 clove
garlic, chopped fine
1 Tbsp
vegetable oil
1 Tbsp
each of soy sauce,and oyster sauce,
1 tsp
butter
2 Tbsp
each of rice wine vinegar and granulated sugar
1/4 tsp
chili sauce
1 Tbsp
cornstarch
1/2 c
water

Directions Step-By-Step

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..

About this Recipe

Main Ingredient: Seafood
Regional Style: Chinese