Shrimp Balls (蝦丸)
Author: Mike Hsu
Recipe type: Appetizer
Cuisine: Chinese
Serves: 24-36 shrimp balls
- 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
- Cut fish into 1” chunks
- Separate peeled and deveined shrimp into two portions
- Add one portion of shrimp to food processor along with fish, pork, and seasoning
- Blend until it is a fine paste
- Add remaining shrimp and ice and pulse a few times so the shrimp is in small chunks but not pulverized to a paste
- Remove the paste and refrigerate for 15-30 minutes to let the paste settle
- Prepare a bowl of ice water to place the shrimp ball
- Grab some paste in your palm
- 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
- Gently slide the shrimp ball into ice water - amazingly it doesn't fall apart!
- After finishing forming all the balls, time to “cook” them
- Boil a pot of water and turn the heat down to the lowest setting
- Transfer the shrimp balls over into the pot and let it cook for about 5 minutes
- Remove and let cool before storing
- They can freeze up to a month
- 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/
3.5.3208