How to Prepare Delicious Chinese-style shrimp balls with shrimp sauce

Chinese-style shrimp balls with shrimp sauce. Here is how you achieve that. Serve the shrimp balls with sweet and sour sauce, plum sauce, or hot mustard. For ease of dipping, you can skewer each on a cocktail toothpick.

Fried Shrimp Balls - Crispy and crunchy shrimp balls, a popular and delicious Chinese appetizer. Today, I am sharing with you my shrimp balls recipe. Don't you think they look oh-so-adorable with the crispy and It's often served as a dim sum at Hong Kong-style restaurants or dim sum restaurants. You can cook Chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chinese-style shrimp balls with shrimp sauce

1. It's of Shrimp balls.
2. Prepare 600 grams of shrimp.
3. Prepare 2 tsp of potato starch or corn starch.
4. Prepare 1/2 tsp of salt.
5. It's 1/2 of egg white.
6. Prepare 1/2 tsp of sesame oil.
7. It's 1/4 tsp of white pepper (original recipe says 1/8).
8. You need of Shrimp sauce.
9. Prepare of Shells, tails, and heads from the shrimp.
10. It's 2 tbs of minced garlic.
11. Prepare 2 tbs of minced ginger.
12. It's 4 tbs of chopped green onions.
13. Prepare 1 of small pinch chili flakes (optional).
14. Prepare 1 cup of chicken broth.
15. Prepare 1-2 tbs of oil.
16. It's of Corn starch slurry.

These deep #friedprawn ball #appetizers are not only #delicious but are a jiffy to put together. Simply mix #prawn/shrimps with soy sauce and #seasoning. Chinese shrimp balls make a delicious appetizer. The shrimp balls are nicely seasoned and have water chestnuts added for some crunch.

Chinese-style shrimp balls with shrimp sauce step by step

1. Peel and devein shrimp. Reserve shells, tails, and heads for the sauce..
2. Mix the shrimp, salt, and 1 tsp of the starch in a bowl. Let sit for seven minutes..
3. After seven minutes, thoroughly rinse off the shrimp, then pat dry with paper towels. Once the shrimp are dry, chop them up roughly, put them in a bowl, and mash them into a paste..
4. Add in the remaining 1 tsp of starch, egg white, sesame oil, and pepper. Stir until thoroughly combined. IMPORTANT: stir in ONE DIRECTION only. This is key for the consistency of the paste..
5. Once combined, gather up the paste in one hand and throw it hard back into the bowl (not baseball pitcher hard but with some real force). THIS STEP IS IMPORTANT. I believe this is to help break down the proteins and give the balls that firm consistency. Do this at least six times and until paste is sticky (I did it more like ten or twelve)..
6. Cover shrimp mixture and let chill in the fridge for 30 minutes..
7. While the shrimp mixture chills, make the sauce..
8. Over medium heat, cook the garlic, ginger, and green onions in the oil until fragrant (about 30 secs to one minute). Add in the reserved shells, tails, and heads, and cook until they turn color. As they cook, press down on them to extract max flavor..
9. Add in chicken stock (and chili flakes, if you like spicy), turn up the heat to a near boil, then reduce the heat and let simmer until sauce reduces, around 20 minutes. Continue to press on the shells, etc. and add more stock if reducing too quickly..
10. When reduced by half or more, strain the sauce and reserve the liquid..
11. Take the shrimp paste out of the fridge, form it into balls, and then steam them over high heat for five minutes. You should get about twelve balls in total if you make a full batch..
12. While the balls cook, put the sauce in a pan, gently simmer, and add a little slurry to thicken it up a bit (easy to overdo this)..
13. Remove balls from steamer, pour sauce over them, garnish as you like (I used ginger and cilantro), and serve..

They are sure to please your guests, whether set out on an appetizer buffet or passed. You can choose the dipping sauce to accompany them. Fried Shrimp Balls - Crispy and crunchy shrimp balls, a popular and delicious Chinese appetizer. Squid and Shrimp Balls Seafood Soup There is great tasting Thai-Style Shrimp Balls with Napa Cabbage.

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