Shrimp Balls (蝦丸)
 
Prep time
Cook time
Total time
 
The amazing shrimp balls with big shrimp flavor and a bouncy texture - perfect for soups and as a side dish or appetizer
Author:
Recipe type: Appetizer
Cuisine: Chinese
Serves: 24-36 shrimp balls
Ingredients
  • 1 lb shrimp - peeled and deveined
  • 8 oz basa fillet *
  • 4 oz fatty ground pork **
  • ¼ cup sweet potato starch
  • 1 tsp garlic powder
  • 1 tbsp tapioca starch
  • 1 egg white
  • 1 tsp salt
  • sugar
  • white pepper
  • rice wine
  • ¼ cup crushed ice
Instructions
  1. Cut fish into 1” chunks
  2. Separate peeled and deveined shrimp into two portions
  3. Add one portion of shrimp to food processor along with fish, pork, and seasoning
  4. Blend until it is a fine paste
  5. Add remaining shrimp and ice and pulse a few times so the shrimp is in small chunks but not pulverized to a paste
  6. Remove the paste and refrigerate for 15-30 minutes to let the paste settle
  7. Prepare a bowl of ice water to place the shrimp ball
  8. Grab some paste in your palm
  9. Using the thumb and index to make a circle, close your hand to make a fist and guide the paste to flow out of the circle to make a ball
  10. Gently slide the shrimp ball into ice water - amazingly it doesn't fall apart!
  11. After finishing forming all the balls, time to “cook” them
  12. Boil a pot of water and turn the heat down to the lowest setting
  13. Transfer the shrimp balls over into the pot and let it cook for about 5 minutes
  14. Remove and let cool before storing
  15. They can freeze up to a month
  16. If you are serving immediately - cook for 5 extra minutes and serve as an appetizer or put into chicken stock as a soup.
Recipe by It's My Dish at https://itsmydish.com/shrimp-balls/