Chinese-style shrimp balls with shrimp sauce. Reserve shells, tails, and heads for the sauce. Chinese-style shrimp balls with shrimp sauce step by step Peel and devein shrimp. Reserve shells, tails, and heads for the sauce.
Mix in the chopped green onion, grated ginger, soy sauce, rice wine, sugar, sesame oil, pepper, egg white, and cornstarch. Instructions 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. You can have 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
- It’s of Shrimp balls.
- You need 600 grams of shrimp.
- Prepare 2 tsp of potato starch or corn starch.
- You need 1/2 tsp of salt.
- Prepare 1/2 of egg white.
- You need 1/2 tsp of sesame oil.
- It’s 1/4 tsp of white pepper (original recipe says 1/8).
- You need of Shrimp sauce.
- Prepare of Shells, tails, and heads from the shrimp.
- Prepare 2 tbs of minced garlic.
- It’s 2 tbs of minced ginger.
- It’s 4 tbs of chopped green onions.
- You need 1 of small pinch chili flakes (optional).
- Prepare 1 cup of chicken broth.
- You need 1-2 tbs of oil.
- You need of Corn starch slurry.
Fold the spring roll wrappers up. These Asian Fried Shrimp Balls are amazing on their own. But when plunged into a sauce made of soy sauce, rice vinegar, pressed garlic, chili paste and scallions, the flavor combination is out of this world. EXPERT TIP: The chili paste is what gives the sauce some heat.
Chinese-style shrimp balls with shrimp sauce step by step
- Peel and devein shrimp. Reserve shells, tails, and heads for the sauce..
- Mix the shrimp, salt, and 1 tsp of the starch in a bowl. Let sit for seven minutes..
- 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..
- 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..
- 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)..
- Cover shrimp mixture and let chill in the fridge for 30 minutes..
- While the shrimp mixture chills, make the sauce..
- 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..
- 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..
- When reduced by half or more, strain the sauce and reserve the liquid..
- 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..
- 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)..
- Remove balls from steamer, pour sauce over them, garnish as you like (I used ginger and cilantro), and serve..
If you like your food extra spicy, go with three tablespoons of chili paste. You could also serve these mouth-watering shrimp balls as an appetizer with your choice of dipping sauce. Raw shrimp, water chestnuts, green onions, fish sauce, herbs and spices are blended into a smooth paste, spread on toasted triangles of bread and then deep-fried. They look beautiful garnished with toasted sesame seeds. This is my version of this common dish.