Amazing Asian Shrimp Balls with Spicy Dipping Sauce

Asian Shrimp Balls are wonderful for parties
Asian Shrimp Balls are wonderful for parties

I made these last Thanksgiving as one of the appetizer dishes as people started to arrive…these were definitely the most popular…and were gone quickly.  You take one look at these shrimp balls, and think…”huh…who knew they were so big!”  Fry them at 350 F for about 8 to 10 minutes, or bake in a 375 F oven for 15 minutes, flipping once.  (For game day…give ’em a fry…they fry quickly…and make the outer Panko crumbs so crunch..while the inside moist and delish).

Asian shrimp ball mixture in the food processor
Asian shrimp ball mixture in the food processor
Asian Shrimp Balls in Panko
Rolling the Asian Shrimp Balls in Panko bread crumbs ensure a golden exterior
Asian Shrimp Balls Ready To Serve
Asian Shrimp Balls Ready To Serve
Amazing Asian Shrimp Balls with Spicy Dipping Sauce
 
Prep time
Cook time
Total time
 
Theses Asian shrimp balls with the spicy soy dipping sauce are just too good. Serve these at parties...and they'll be gone before you know it!
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 20
Ingredients
  • 2 lbs shrimp, peeled and deveiend
  • 4 cloves garlic, finely minced
  • 2 tablespoons of fresh ginger, peeled and finely minced
  • 6 green onions (aka scallions), white and green parts, thinly sliced
  • 3 tablespoons of fish sauce (found in the Asian section of you super market)
  • 2 tablespoons of cornstarch
  • 2 egg whites
  • 3 tablespoons soy sauce
  • 2 tablespoons of Asian chili paste
  • 3 tablespoons sesame oil
  • 2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped
  • 3 cups of Panko breadcrumbs
  • For the dipping sauce:
  • 1 cup of soy sauce
  • ½ cup of rice wine vinegar
  • 3 cloves of garlic, sliced and pressed through a garlic press (or just minced finely)
  • 4 green onions (or scallions), thinly sliced
  • 3 tablespoons of Asian chili paste (such as sambael oeleck)
Instructions
  1. Pre-heat oil in your fryer or in a deep skillet (fill oil to about ½ below lip of the skillet). Or...pre-heat oven to 375 F.
  2. Combine all the shrimp ball ingredients, except the Panko in a large bowl.
  3. Stir to combine.
  4. In batches (probably about 3 batches), add the mixture into your food processor. Pulse until forms a coarse paste.
  5. Add back to the large bowl.
  6. Mix in a cup of the Panko bread crumbs.
  7. Add the remaining 2 cups of bread crumbs in a decent-sized plate.
  8. With wet fingers, form a ball of the shrimp mixture about a ¾ inch ball.
  9. Roll the ball in the bread crumbs.
  10. Place the breaded balls onto a baking sheet lined with parchment, or wax, paper
  11. Put the balls in the fridge for about 15 minutes.
  12. Fry (or bake) the balls, batches, for about 8 to 10 minutes, until golden on the outside. If baking...bake for 20 minutes...flipping after 10 minutes.
  13. For the dip...
  14. Mix all ingredients
 

 

 

 

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