Ingredients with Measurements:
- 1 lb. raw shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 egg
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
For the Spicy Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. honey
- 1 tbsp. sriracha sauce
- 1 garlic clove, minced
- 1/4 cup water
Special equipment needed:
- Food processor
- Large mixing bowl
- Medium mixing bowl
- Wire rack
- Large skillet or wok
Step-by-step instructions:
1. In a food processor, pulse the shrimp until finely chopped but not pureed. Transfer to a large mixing bowl.
2. Add the panko breadcrumbs, scallions, cilantro, soy sauce, sesame oil, egg, salt, and black pepper to the bowl with the shrimp. Mix until well combined.
3. In a medium mixing bowl, whisk together the all-purpose flour and cornstarch.
4. Using a small cookie scoop or spoon, form the shrimp mixture into balls, about 1 inch in diameter.
5. Roll each ball in the flour mixture until coated.
6. Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat.
7. In batches, fry the shrimp balls until golden brown and cooked through, about 2-3 minutes per side.
8. Transfer the cooked shrimp balls to a wire rack to drain excess oil.
9. To make the spicy peanut sauce, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha sauce, garlic, and water in a small bowl until smooth.
10. Serve the shrimp balls with the spicy peanut sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Frying oil should be heated to 350°F.
Serving size:
- Makes about 20 shrimp balls.
Nutritional information:
- Calories per serving: 150
- Fat: 8g
- Carbohydrates: 12g
- Protein: 9g
Substitutions for ingredients:
- Shrimp can be substituted with ground chicken or pork.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sriracha sauce can be substituted with any hot sauce.
Variations:
- Add chopped water chestnuts or bamboo shoots to the shrimp mixture for added crunch.
- Use a different dipping sauce, such as sweet chili sauce or hoisin sauce.
- Make the shrimp balls smaller or larger depending on your preference.
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp balls to ensure they cook evenly and don't absorb too much oil.
- Use a cookie scoop or spoon to form the shrimp balls to ensure they are all the same size.
- Serve the shrimp balls immediately after frying for the best texture.
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 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the shrimp balls on a platter with the spicy peanut sauce in a small bowl in the center.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed broccoli or bok choy
- Stir-fried vegetables
- Egg rolls or spring rolls
Troubleshooting advice:
- If the shrimp balls are falling apart while frying, try adding more breadcrumbs to the mixture to help bind it together.
- If the shrimp balls are not cooking through, try reducing the heat slightly to ensure they cook evenly.
Food safety advice:
- Make sure the shrimp is fully cooked before serving to avoid any risk of foodborne illness.
- Use a food thermometer to ensure the internal temperature of the shrimp balls reaches 165°F.
Food history:
- Shrimp balls are a popular appetizer in many Asian cuisines, including Chinese and Thai.
Flavor profiles:
- The shrimp balls are savory and slightly spicy, while the peanut sauce is sweet and tangy.
Serving suggestions:
- Serve as an appetizer or as part of a larger meal.
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Region: Thai