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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Thai Crispy Fried Prawn Balls (Thai Crispy Prawn Recipe) Asian Buffet Recipe
Thai Crispy Fried Prawn Balls (Thai Crispy Prawn Recipe) Asian Buffet Recipe
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
This dish is just fabulous to serve as a starter with crispy salad leaves or dipping in sweet chilli sauce.
Ingredients:
1kg Cooked Prawns
2 Spring Onions
2 Cloves Garlic
2 – 4 Red Chillies
2 Tsp Fish Sauce
½cm Ginger
50g Breadcrumbs
Small Bunch (20g) Coriander
1 Tbsp Cornflour
100ml Sweet Chilli Sauce
Salt to Taste
Methods:
1. Finely chop the garlic, ginger, chillies, spring onions and coriander.
2. Roughly chop the prawns.
3. Blend the prawns coarsely using food processor then empty into a mixing bowl.
4. Add garlic, ginger, chillies, spring onions, coriander, fish sauce and cornflour.
5. Mix all ingredients together
6. Take 1 Tbsp of the mixture at a time and roll in your hands to form a ball.
7. Roll the prawn balls in breadcrumbs for even coverage.
8. Place onto a dish, cover with cling film, place in a fridge for 25 – 30 minutes.
9. Heat 1 litre of oil in a wok.
10. Place the prawn balls into the wok 1 at a time and in batches. Deep fry for 5 minutes until golden and cooked through.
11. Remove, drain and serve with sweet chilli sauce.
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Fried Shrimp Balls & Yum Yum Sauce Recipe : Easy Cooking
Fried Shrimp Balls & Yum Yum Sauce Recipe : Easy Cooking
????Ingredients
- 15-18 Shrimps
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp
- cooking oil for fry
????Flour
- 1 egg
- 40 g cornstarch
- 80 -100 g bread crumbs
????Yum Yum sauce
- 1/2 cup Mayonnaise
- 1 tbsp Ketchup
- 1 tbsp Water
- 1 tsp Vinegar
- 1/2 tsp Paprika powder
- 1/2 tsp Garlic powder
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Fried Tofu Shrimp Ball
Here is what you'll need!
Ingredients:
14 oz of medium firm tofu
1/2 lb of minced shrimp
3/4 cup of diced water chestnuts
3 garlic cloves
1/2 Tbsp. of ginger
2 tsp of salt
2 tsp of white pepper
1 Tbsp. of soy sauce
1 Tbsp. of sesame oil
flour
egg
panko
oil for frying
soy sauce, chili garlic sauce and green onions for dipping
Directions:
Combine tofu, shrimp, water chestnuts, cloves, ginger, salt, white pepper, soy sauce and sesame oil until everything is well-incorporated. Form balls, dust in flour, dip in egg and cover in panko. Fry until crispy and golden brown.
Mix together your favorite dipping sauce and enjoy!
Music provided by Audio Network. Used with permission
CRISPY SHRIMP BALLS RECIPE | DEEP FRIED SHRIMP BALL RECIPE
Deep fried shrimp balls is a delicious appetizer made from a seasoned shrimp paste mixture that’s formed into balls. They feature crispy on the outside but chewy and juicy on the inside.
Ingredients
250 grams shrimp, peeled and deveined
1 teaspoon Shaoxing cookingwine
1 teaspoon oyster sauce
1 tablespoon tapioca starch
1 tablespoon all purpose flour
1 egg white
1 teaspoon fish sauce or salt
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon baking soda
1/4 teaspoon white pepper
4 pieces of crab sticks (optional)
2 cups of oil for frying
Directions
1. Combine all the ingredients except for oil.
2. Using food processor blend the shrimp to a smooth paste.
3. Form the shrimp mixture into 14 balls.
4. Heat the oil over medium heat. Using a wire spoon or ladle, fry the shrimp balls into the hot oil.
5. Fry the shrimp balls in batches for about 2 minutes on each side or until they become a fluffy golden brown. Drain on a paper lined tray.
Serve hot with sweet chili sauce for dipping.
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Super delicious crispy fried shrimp balls | How to make Lava cheese shrimp balls
Tasty Recipe:
125g Shrimp
1 Egg
¼ tsp Salt
¼ tsp Pepper powder
½ tsp Sesame oil
Potato chips
Corn flour
Mozzarella cheese
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