FRIED SHRIMP BALLS
Make and share this Fried Shrimp Balls recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Chinese
Time 40m
Yield 30-50 balls, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Note: You can add 150g minced pork to the mixture if you like. Increase the cornstarch to 1 tbs and use one whole egg.
CAJUN SHRIMP BALLS
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.
Provided by Molly53
Categories Cajun
Time 1h5m
Yield 24 balls
Number Of Ingredients 11
Steps:
- Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
- Stir in milk, salt and hot pepper sauce.
- Cook until thickened, stirring constantly.
- Remove from heat and stir in minced shrimp.
- Shape into balls, using one tablespoon mixture per ball.
- Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
- Chill 30 minutes.
- Heat oil to 350°F.
- Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
- Keep warm in low oven on paper towel lined plate; repeat with remaining balls.
DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY
Here's what you need: raw shrimps, salt, pepper, russet potatoes, butter, egg yolk, salt, pepper, paprika, garlic powder, flour, flour, egg, panko breadcrumb, oil
Provided by Tasty
Categories Appetizers
Yield 15 balls
Number Of Ingredients 15
Steps:
- Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
- Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
- Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
- Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
- Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
- Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
- Let it cool down a bit, and then serve it right away with any kind of sauce.
- Enjoy!
Nutrition Facts : Calories 105 calories, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
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FRIED SHRIMP BALLS (CHINESE RECIPE) - RASA MALAYSIA
From rasamalaysia.com
Reviews 57Calories 171 per servingCategory Chinese Recipes
- In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
- Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
- Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
DEEP-FRIED SHRIMP BALLS RECIPE - KEI LUM, DIORA FONG CHAN
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- Put the shrimp (prawns) into a colander, add the coarse salt, and use your hands to mix together. Rinse under cold running water, then drain. Put the shrimp on a clean dish towel, roll up to cover, and refrigerate for 1 hour.
- Remove the shrimp from the refrigerator and place on a cutting board. Using the back of a meat cleaver or a heavy knife, flatten the shrimp. Chop the shrimp repeatedly with the blunt edge of the knife until a paste is formed. (Alternatively, use a food processor.)
- Combine the paste and egg white in a large bowl. Stir with chopsticks in one direction until the paste is sticky and gluey in consistency. Add the fermented shrimp paste, salt, sugar, white pepper, and cornstarch (cornflour) and mix thoroughly. Using your hands, take handfuls of the paste and slap it against the bowl repeatedly until the texture becomes elastic and gluey. Add the pork fatback and water chestnuts.
- Wet one hand with water, pick up a handful of shrimp, squeeze it through the opening between the thumb and forefinger to form a ping-pong-size ball. Using the other hand, dip a spoon in water and scoop the shrimp ball onto a plate. Repeat with the remaining shrimp mixture. Refrigerate the shrimp balls for at least 1 hour.
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