How To make Fried Shrimp Balls
1 lb Fresh shrimp
4 Water chestnuts chopped fine
1/2 c Bamboo shoots chopped fine
1/4 ts Fresh chopped ginger
1 ts Salt
1 tb White wine
2 ts Corn starch
1 Egg white
Deep frying oil 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
How To make Fried Shrimp Balls's Videos
Chinese Fried Shrimp Balls Recipe | Dim Sum Thursdays | Wally Cooks Everything
My Chinese fried shrimp ball recipe is very close to one of my favorite dim sum restaurants in NYC called Hop Shing (now closed). It's very easy to make and requires not a lot of ingredients. But it does require some hands on work. Though in the end, you'll be glad you made this authentically fried shrimp ball dim sum recipe at home.
►More Dim Sum Thursday Recipes:
Shumai Pork and Shrimp -
Steamed Rice Roll with Shrimp -
Lo Bak Go (Turnip Cake) -
Bake BBQ Roast Pork Buns (Char Siu Bao) -
Pineapple Buns (Bolo Bao) -
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INGREDIENTS:
(Makes 8 to 10 fried shrimp balls)
1 kilogram large shrimps
40 grams diced pork fat
30 grams water chestnuts
1 teaspoon ground white pepper
2 teaspoon light soy sauce
2 teaspoon sugar
1/2 teaspoon pure sesame oil
1 teaspoon MSG
1 tablespoon cornflour (a.k.a. cornstarch)
Frying oil
RECIPE:
First thing you want to do is clean the little suckers. Take off the shell. Cut down the spine removing those black lines. It's the intestines which contains sand and poop. See, you do learn something new every day. This part is time consuming.
But do you really want a mouth full of shrimp poop? Me thinks not.
We still need to do a little bit of extra cleaning. Put all the shrimp into a bowl. Add two teaspoons of salt and start rubbing it into the shrimps. Run the bowl with cold tap water. The water will turn murky and dark.
That's the slime and grit coming off the shrimp. Like I said, shrimp are quite dirty.
When the water turns clearer, which should take about 4 to 5 rinses then drain and set aside.
After the shrimp spa treatment, dice up the pork fat into small little cubes. If your kitchen is on the warm side, I highly recommend leaving the pork fat in the freezer for at least 30 minutes. Trying to dice up warm piece of greasy pig fat into cubes could be dangerous to your fingers.
Especially if your occupation is hand modeling.
After you've diced up the pork fat it's best to keep it in the fridge until it's needed. Now just mince the water chestnut and set aside.
Take the shrimp and place between paper towels and pat dry. Don't be afraid to put some heavy handed pressure to squeeze out the moisture. Them shrimps ain't coming back.
Then just mash up the shrimp. You can use a large cleaver even a meat mallet will work just fine. Then start mincing them into a paste. If you want to use a food processor use the pulse setting.
There should be a paste like consistency with no large lumps of shrimp visible.
Now place into a large mixing bowl and throw in the seasoning only, ground white pepper, light soy sauce, sugar, pure sesame oil, MSG and cornflour.
Hand mix it for about 3 minutes. Use your hands moving and mixing the ingredients in a counter clockwise motion as dictated by my Asian ancestors. Then toss in the pig fat and water chestnuts and mix for another 3 minutes. Don't mix any longer because we don't want the pig fat to completely melt.
Next roll the shrimp paste into a large ball, pick it up and throw it down. You'll know you're doing it right when you hear a dop sound. Matter of fact dop is the Chinese cooking term for this technique. We do this to take out the air and compress the ingredients for a yummier texture.
To make the ball shaping a lot easier stick shrimp paste into the refrigerator for at least one hour for stiffer consistency.
Put a couple of tablespoons cornflour on a plate. Roll the shrimp meat into a ball about the size of a large egg. Roll or cover with cornflour.
Heat frying oil to 150°C or 302°F. We will be frying twice so the first fry will be a lower temperature to gently fry without over browning. Should take about 2 to 3 minutes for the shrimps to cook to a light golden brown.
Don't overcrowd your frying pot. Do two batches if possible.
For the second fry heat oil up to 163°C or 325°F. Second fry should take about 40 second to a minute. You're looking for the color to get one shade darker. And the outside will have a nicer crispy coating.
Take out and drain excess oil on a wire rack. Resist the urge to bite into one for at least a few minutes. It is best eaten when hot.
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Crispy Prawn Ball / Fried Shrimp Ball Recipe by Tiffin Box | Chinese Restaurant style Prawn Ball
Hello everyone!
Today's recipe is Crispy Prawn Ball / Fried Shrimp Ball. Chinese Restaurant style Prawn Ball Recipe by Tiffin Box
Ingredients :
220 grams peeled and deveined shrimp, minced
1/2 tsp - lemon juice
1/2 tsp - soya sauce
1/2 tsp - oil
1/4 tsp - salt
1/4 tsp - tasting salt
1/4 tsp - black pepper powder
1 tblsp - cornflour
2 tblsp - onion chopped
1 tsp - coriander leaves
2 slices white bread- cut into small cubes.
oil for deep frying
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#chicken_ball
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Dim Sum Fried Shrimp Balls (Easy Recipe)
You can now make one of these popular dim sum dishes at home yourself.
9 to 11 Fried Shrimp Balls (Depending on the size you want them)
Shrimp Paste:
1 Lb (454g) of Shrimp (Peeled, Deveined, Tail Off)
1 Tbsp of Cornstarch
1/2 Tsp of Sugar
1/2 Tsp of Black Pepper (Adjust to Preference)
Pinch of Salt
*8 Spring Roll Sheets
Sweet Red Dipping Sauce:
1/2 Cup of Water
1 Tbsp of Orange Juice
1/2 Tsp of Lemon Juice
1/8 Cup of White Vinegar
1/8 Cup of Ketchup
1/4 Cup of Sugar
2-3 Drops of Red Food Coloring (Product Used:
*1 Tbsp of Cornstarch + 1 Tbsp of Water (1:1 Ratio)
Mix these two together and pour into the boiling sauce.
Note:
- Deep Fry on Medium High Heat
- To have shrimp balls be more intact, freeze them for 1 hour prior to deep frying
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Crispy Fried Shrimp Balls | Best Appetizer that will WoW Everyone!
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This simple and easy appetizer is so easy to make that everyone will comment how on good it was!
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Recipe;
Here are the ingredients:
1/2 lbs of shrimp
20 pcs of egg roll sheets - you may need more if you make large shrimp balls. - cut into thin strips.
1/4 cup of cold water
Marinade for shrimp:
1/2 tsp of sesame oil
1 tbsp of vegetable oil
1/4 tsp of white pepper
1tbsp cornstartch
1 tsp sugar
1 tsp salt
1 egg white
How to:
1) Wash and pat dry with a paper towel
2) Peel and divine the shrimps
3) Mince shrimp either with a knife or food processor
4) Add in your marinade for the shrimp
5) combine well until the shrimp turns into a thick batter
6) Cut 20 sheets of egg roll into thin strips
7) Before you troll your shrimp into balls, add a little water to your hands, that way it doesn't stick to your fingers.
8) Lay a bed of egg roll strips down on a flat surface and gentle roll your ball around the egg roll strips.
9) On high heat, add 2 1/2 cups of vegetable oil
10) Add in your shrimp balls and rotate as needed. This will prevent the shrimp balls from burning on one side.
11) This should only take 3 mins for the shrimp balls to be fully cooked.
12) Place it on a sheet of napkin.
Enjoy!
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Crispy Fried Prawn Balls | Seafood Recipe
Deep Fried Shrimp Balls
Welcome to our Weekend Meals channel. Today's Weekend Meals will show you how to make the beautiful and delicious fried shrimp balls. These types of shrimp balls you can enjoy at Chinese Dim Sum Restaurants or as an appetizer option at many restaurants. I hope you like the video. ???? Please share and subscribe to our channel for more videos. Thanks! ????????????
Ingredients:
1 lb Shrimp
1/2 tsp Sugar
1/2 tsp Chicken Seasoning
1 tbsp Vegetable Oil
1 tsp Sesame Oil
1 tbsp Corn Starch
1 tsp Baking Powder
Breadcrumbs at your choice
Egg Rolls Wrapper
Vegetable Oil for Frying
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