Asian Fried Shrimp Balls with Spicy Dipping Sauce
Servings: 14
Calories: 170kcal
These Asian Fried Shrimp Balls with Spicy Dipping Sauce with the spicy soy are just too good. Serve these at parties or as an appetizer during the holiday seaon...and they'll be gone before you know it!
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Equipment
- Food processor
- Deep fryer, or sturdy pot/skillet with high temp thermometer
Ingredients
- 2 lbs shrimp peeled and deveiend
- 4 cloves garlic finely minced
- 2 tablespoon ginger fresh, peeled and finely minced
- 6 green onions aka scallions, white and green parts, thinly sliced
- 3 tablespoon fish sauce found in the Asian section of your supermarket
- 2 tablespoon cornstarch
- 2 egg whites
- 3 tablespoon soy sauce
- 2 tablespoon Asian chili paste
- 3 tablespoon sesame oil
- 2 12 oz cans water chestnuts drained and coarsely chopped
- 3 cups Panko breadcrumbs
FOR THE DIPPING SAUCE
- 1 cup soy sauce
- ½ cup rice wine vinegar
- 3 cloves garlic sliced and pressed through a garlic press (or just minced finely)
- 4 green onions or scallions, thinly sliced
- 3 tablespoon Asian chili paste use less, or more, depending on desired spiciness
Instructions
- Heat oil to 350°F.
- Combine all the shrimp ball ingredients, except the Panko in a large bowl. Stir to combine.
- In batches (probably about 3 batches), add the mixture into your food processor. Pulse until forms a coarse paste.
- Add back to the large bowl.
- Use a large wooden spoon to mix in a cup of the Panko bread crumbs.
- Add the remaining 2 cups of bread crumbs in a decent-sized plate or pan.
- With wet fingers, form a ball of the shrimp mixture slightly larger than a golf ball, about 1 ½ inches in diameter.
- Roll the ball in the bread crumbs.
- Place the breaded balls onto a separate platter.
- Fry the balls, batches, for about 4 to 6 minutes, until brown and very crisp on the outside.
MAKE THE SAUCE
- Mix all ingredients and place in small bowl for dipping.
Video
Notes
The balls can be formed and breaded up to 8 hours in advance. Place on a baking sheet lined with parchment paper and keep in the refrigerator until ready to fry.
Keep fried balls in a low-temp oven (220°F) until ready to serve. They can be make up to 1 hour in advance, but are at their best when served soon after frying.
The sauce can be made 1 day in advance.
The balls can be baked in place of frying in a 400°F oven for 30 to 45 minutes. Turning occasionally.
If frying or baking, be sure to test 1 ball once you think it's ready by splitting if in half. If the center is still very wet, they're not done. Add back to the oil, or finish up in the oven. The center should have a texture similar to a fritter.
Nutrition
Calories: 170kcal | Carbohydrates: 13g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 2051mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 3mg