Chinese-style shrimp balls with shrimp sauce
Chinese-style shrimp balls with shrimp sauce

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Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chinese-style shrimp balls with shrimp sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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). Chinese-style shrimp balls with shrimp sauce instructions Peel and devein shrimp.

Chinese-style shrimp balls with shrimp sauce is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Chinese-style shrimp balls with shrimp sauce is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chinese-style shrimp balls with shrimp sauce:
  1. Make ready Shrimp balls
  2. Take 600 grams shrimp
  3. Prepare 2 tsp potato starch or corn starch
  4. Get 1/2 tsp salt
  5. Make ready 1/2 egg white
  6. Make ready 1/2 tsp sesame oil
  7. Take 1/4 tsp white pepper (original recipe says 1/8)
  8. Get Shrimp sauce
  9. Prepare Shells, tails, and heads from the shrimp
  10. Take 2 tbs minced garlic
  11. Take 2 tbs minced ginger
  12. Get 4 tbs chopped green onions
  13. Take 1 small pinch chili flakes (optional)
  14. Take 1 cup chicken broth
  15. Take 1-2 tbs oil
  16. Make ready Corn starch slurry

Dish out, drain on paper towels and serve hot with Thai sweet chili sauce or your favorite chili sauce. Add egg white, scallion, white pepper, salt, cornstarch, and Shaoxing wine to the shrimp. With chopsticks or a fork, mix in a circular motion until combined. Refrigerate until ready to cook in hot pot.

Steps to make Chinese-style shrimp balls with shrimp sauce:
  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.

With chopsticks or a fork, mix in a circular motion until combined. Refrigerate until ready to cook in hot pot. The Shrimp Balls taste wonderful served with either potato salad, or Cajun boiled red potatoes, french fries, brown gravy, or red sauce over rice. You could also serve these mouth-watering shrimp balls as an appetizer with your choice of dipping sauce. Additionally, my family also loves macaroni and cheese balls and boudin balls.

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So that’s going to wrap it up for this exceptional food chinese-style shrimp balls with shrimp sauce recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!