How To make Deep Fried Shrimp Balls with Celery Sauce
1 lb Shrimp
2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery,
Very crisp and fresh 1 ts Light soy sauce
1 tb Oyster sauce
1 tb Vodka
3 tb Chicken broth
1 tb Cornstarch
1 ts Salt
1 tb Cornstarch
2 c Oil, for deep-frying
Lettuce leaves Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981
How To make Deep Fried Shrimp Balls with Celery Sauce's Videos
Crab and Shrimp Balls | With Cajun Cream Sauce
16 oz jumbo lump crap
1/2 pound cooked and chopper shrimp
2.5 tbsp mayo
1 egg
1 tsp dijon mustard
1 tbsp parsley
2 tsp old bay
2 tsp garlic powder
2 tsp onion powder
1 tsp shrimp bouillon
3/4 cup crushed crackers
Cajun Cream Sauce
1 cup heavy cream
2 tbsp chopped garlic
1 tsp cajun seasoning
1 tsp old bay
1 tsp onion powder
1 tsp smoked paprika
1 tsp parsley
1/4 cup Parmesan cheese
RESTAURANT STYLE SHRIMP BALLS RECIPE | Pang-Negosyo Recipe | Easy Recipe | By Connh Cruz
CRISPY FRIED SHRIMP BALLS
500 grams shrimp, peeled, deveined
250 grams pork backfat
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ginger ground/powder
1/4 tsp white pepper powder
2 Tbsp cornstarch
1 pc egg white
2 cups Bread crumbs
*Cooking oil for deep frying.
**Sweet Chilli Sauce Recipe**
1 Tbsp vinegar
4 Tbsp uff ketchup
4 Tbsp white sugar
1/2 tsp salt
1/2 tsp chilli powder
1 Tbsp cornstarch
1 cup cold water
1 pc chopped siling labuyo
pinch of magic sarap (optional)
Mix all the ingredients,ilagay sa kaldero, pakuluan, tuloy tuloy ang halo, kapag naglapot na, patayin ang apoy, salain ang sauce para matanggal ang siling labuyo at para matanggal kung meron mang namuo sa sauce.
Video Recipe:
Blender used: Breville the Kinetix® Pro
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Super Bowl Appetizer Recipe | Sweet Chili Fried Shrimp #SHORTS
Here is a quick and easy appetizer recipe for Super Bowl Sunday! Give this a try.
Shopping List:
1.5 lbs jumbo shrimp
2 cups buttermilk
Original and Hot AP seasoning (or use whatever your favorite seafood seasoning is)
2 cups flour
1/4 cup corn starch
Old bay
2 tbsps butter
1/4 cup brown sugar
1/2 cup sweet chili
1/4 cup low sodium soy sauce
2 tbsps rice vinegar
1 tbsp lime juice
1 Tsp each ginger and garlic paste
Oil for frying
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
#fried_prawn_ball
#shrimp_ball
#prawn_ball
#chinese_prawn_ball
#chicken_ball
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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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Best Appetizer | Deep Fried Shrimp Balls
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