Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 egg
- 1/4 cup of cornstarch
- 1/4 cup of green onions, finely chopped
- 2 tablespoons of ginger, grated
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of vegetable oil
For the Ginger and Scallion Sauce:
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of green onions, finely chopped
- 2 tablespoons of ginger, grated
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
Special equipment needed:
- Food processor
- Large mixing bowl
- Skillet
Step-by-step instructions:
1. In a food processor, pulse the shrimp until it becomes a paste-like consistency.
2. In a large mixing bowl, combine the shrimp paste, egg, cornstarch, green onions, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
3. Using your hands, form the mixture into small balls, about the size of a golf ball.
4. Heat the vegetable oil in a skillet over medium-high heat.
5. Add the shrimp balls to the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through.
6. Remove the shrimp balls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
For the Ginger and Scallion Sauce:
1. In a small mixing bowl, whisk together the soy sauce, rice vinegar, green onions, ginger, sugar, and sesame oil.
2. Serve the shrimp balls with the ginger and scallion sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes about 20 shrimp balls, serving size varies
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 4g
- Protein: 8g
Substitutions for ingredients:
- Shrimp can be substituted with ground chicken or pork.
- Cornstarch can be substituted with flour or potato starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add chopped water chestnuts or bamboo shoots to the shrimp mixture for added texture.
- Substitute the ginger and scallion sauce with sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure to pulse the shrimp in the food processor until it becomes a paste-like consistency to ensure the shrimp balls hold their shape.
- Wet your hands with water before forming the shrimp balls to prevent the mixture from sticking to your hands.
- Serve the shrimp balls immediately after cooking to ensure they stay crispy.
Storage instructions:
- Store any leftover shrimp balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the shrimp balls, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the shrimp balls on a platter with the ginger and scallion sauce in a small bowl on the side.
- Garnish with additional chopped green onions or sesame seeds.
Pairings:
- Serve the shrimp balls with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Wonton soup
Troubleshooting advice:
- If the shrimp balls are falling apart while cooking, add more cornstarch to the mixture to help bind it together.
Food safety advice:
- Make sure to cook the shrimp balls until they are cooked through to prevent any foodborne illnesses.
Food history:
- Shrimp balls are a popular dish in Chinese cuisine and are often served as an appetizer or snack.
Flavor profiles:
- The shrimp balls are savory and slightly sweet with a crispy exterior and tender interior. The ginger and scallion sauce adds a tangy and slightly spicy flavor to the dish.
Serving suggestions:
- Serve the shrimp balls as an appetizer or snack at a party or gathering.
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Region: Chinese