Ingredients with Measurements:
- 1 pound of raw shrimp, peeled and deveined
- 1/2 cup of panko breadcrumbs
- 1/4 cup of chopped scallions
- 2 tablespoons of chopped cilantro
- 1 tablespoon of grated ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of sriracha
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of all-purpose flour
- Vegetable oil for frying
Sweet Chili Sauce:
- 1/2 cup of sweet chili sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 teaspoon of grated ginger
Special equipment needed:
- Food processor
- Large mixing bowl
- Medium mixing bowl
- Frying pan
- Paper towels
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, panko breadcrumbs, scallions, cilantro, grated ginger, soy sauce, sriracha, egg, salt, and black pepper.
3. Mix until well combined.
4. Using a tablespoon, scoop the mixture and roll into balls.
5. Place the balls on a plate and refrigerate for 15 minutes.
6. In a medium mixing bowl, combine the sweet chili sauce, rice vinegar, soy sauce, honey, and grated ginger.
7. Mix until well combined and set aside.
8. In a frying pan, heat vegetable oil over medium-high heat.
9. Roll the shrimp balls in all-purpose flour, shaking off any excess.
10. Fry the shrimp balls in batches until golden brown, about 2-3 minutes per side.
11. Using a slotted spoon, transfer the shrimp balls to a paper towel-lined plate to drain any excess oil.
12. Serve the shrimp balls with the sweet chili sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 6g
- Carbohydrates: 45g
- Protein: 20g
Substitutions for ingredients:
- Instead of shrimp, you can use ground chicken or pork.
- Instead of panko breadcrumbs, you can use regular breadcrumbs.
- Instead of scallions, you can use chopped onions.
- Instead of cilantro, you can use parsley or basil.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sriracha, you can use chili paste or red pepper flakes.
- Instead of all-purpose flour, you can use cornstarch or potato starch.
Variations:
- You can add chopped garlic to the shrimp mixture for extra flavor.
- You can add chopped water chestnuts or bamboo shoots for crunch.
- You can make the sweet chili sauce spicier by adding more sriracha or chili paste.
Tips and tricks:
- Make sure to refrigerate the shrimp balls before frying to help them hold their shape.
- Use a small cookie scoop to make the balls uniform in size.
- Don't overcrowd the frying pan to ensure even cooking.
- Serve the shrimp balls immediately after frying for the best texture.
Storage instructions:
- You can store the uncooked shrimp balls in the refrigerator for up to 24 hours.
- You can freeze the uncooked shrimp balls for up to 1 month.
- To reheat, bake the frozen shrimp balls in the oven at 375°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the shrimp balls on a platter with the sweet chili sauce in a small bowl in the center.
- Garnish with chopped scallions or cilantro for color.
Pairings:
- Serve the shrimp balls as an appetizer with a side salad or vegetable stir-fry.
- Pair with a cold beer or a crisp white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Cucumber salad
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 too salty, reduce the amount of soy sauce or salt in the recipe.
Food safety advice:
- Make sure to cook the shrimp balls to an internal temperature of 165°F to ensure they are safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw seafood.
Food history:
- Shrimp balls are a popular snack in many Asian countries, including China, Japan, and Thailand.
Flavor profiles:
- The shrimp balls are spicy, savory, and slightly sweet, with a crispy exterior and a tender interior.
- The sweet chili sauce is tangy, sweet, and slightly spicy, with a hint of ginger.
Serving suggestions:
- Serve the shrimp balls as an appetizer or as part of a main course.
- Offer toothpicks or chopsticks for easy eating.
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Region: Thai