Quick And Easy Shrimp Ball Recipes

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EASY CRISPY VIETNAMESE SHRIMP BALLS



Easy Crispy Vietnamese Shrimp Balls image

This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.

Provided by Arads

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h5m

Yield 8

Number Of Ingredients 12

1 pound uncooked medium shrimp, peeled and deveined
1 large egg, lightly beaten
2 tablespoons minced shallot
1 tablespoon sesame oil
2 teaspoons cornstarch
2 teaspoons packed light brown sugar
2 teaspoons fish sauce
2 cloves garlic, minced
salt and ground black pepper to taste
1 ½ cups fine bread crumbs
2 large eggs, beaten
½ cup vegetable oil for frying, or as needed

Steps:

  • Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
  • Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
  • Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
  • Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
  • Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 17.2 g, Cholesterol 156 mg, Fat 18.9 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 3 g, Sodium 385 mg, Sugar 2.7 g

SHRIMP BALLS



Shrimp Balls image

Provided by Kim Seghers

Categories     Appetizer

Number Of Ingredients 13

1 pound cooked shrimp (thawed)
1 tablespoon butter
4 cloves garlic, crushed
1 1/2 cup Italian bread crumbs
1 large onion, chopped
2 eggs
1 tablespoon Worcestershire sauce
1 teaspoon fresh squeezed lemon juice
Louisiana crawfish shrimp & crab boil seasoning (from bag)
1/4 cup chopped parsley
1/2 cup chopped green onions
all Purpose flour
cooking oil

Steps:

  • In a medium pot on low heat, cook shrimp with one tablespoon butter. Stir in 1 tablespoon of Louisiana crawfish boil mix. Remove shrimp from heat once warmed or if using raw shrimp cook until the shrimp cook thoroughly. Stir in lemon juice, mix well and set aside.
  • p id="instruction-step-2″>2. Chop onion, garlic, and green onion in food processor or chopper.
  • p id="instruction-step-3″>3. Using a strainer drain all the liquid from the shrimp, once the liquid is removed then place shrimp in the food processor on top of the chopped vegetables.
  • p id="instruction-step-4″>4. Chop the shrimp up into pieces be careful not to make the shrimp mushy; they should be chunky.
  • p id="instruction-step-5″>5. Pour the shrimp mixture into a large mixing bowl, add remaining ingredients. Note: I chopped the parsley with a knife.
  • p id="instruction-step-6″>6. Mix ingredients well with clean hands or use gloves.
  • p id="instruction-step-7″>7. Shape shrimp mixture into golf size balls. Place on a cookie sheet. Should make 13-14 balls.
  • p id="instruction-step-8″>8. Roll balls in flour. I stirred in 1 tablespoon of garlic powder into the flour. Heat cooking oil in deep fryer to 325 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
  • p id="instruction-step-9″>9. Once the shrimp balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!

SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE



Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce image

Provided by Anne Burrell

Time 50m

Yield about 30 to 40 shrimp balls

Number Of Ingredients 18

2 pounds shrimp, peeled and deveined
4 cloves garlic, smashed and finely chopped
1 (2-inch) piece ginger, grated
6 scallions, white and green parts, thinly sliced
3 tablespoons fish sauce
2 tablespoons cornstarch
2 egg whites
3 tablespoons soy sauce
2 tablespoons Asian chile paste (sambaal oeleck)
3 tablespoons sesame oil
2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped
1 cup panko breadcrumbs
1 1/2 cups soy sauce
3/4 cup rice wine vinegar
1 (1-inch) piece ginger, grated
3 cloves garlic, smashed and finely chopped
4 scallions, white and green parts, thinly sliced
2 to 3 tablespoons Asian chile paste (sambaal oeleck)

Steps:

  • For the shrimp balls: Preheat the oven to 375 degrees F.
  • Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
  • Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
  • For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
  • To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.

QUICK AND EASY SHRIMP BALL



Quick and Easy Shrimp Ball image

This is kid-friendly, extremely easy, qick and tasty. It's also very versatile and can be modified to suit your own taste.

Provided by Karen Vandevander

Categories     Seafood Appetizers

Time 10m

Number Of Ingredients 4

1 can(s) baby shrimp
1 pkg 8 oz cream cheese
1 bottle cocktail sauce
1 box crackers (your choice. i usually use a party mix)

Steps:

  • 1. Set cream cheese out to soften
  • 2. Open canned shrimp and rinse thoroughly
  • 3. Dry shrimp using paper towels. IMPORTANT-be sure to dry completely
  • 4. In a medium bowl, add soften cream cheese and shrimp. Mix together until thoroughly combined
  • 5. Using a spatula, scrape sides of bowl and form mixture into a ball in the bottom of the bowl
  • 6. Remove ball to a serving platter. Hollow out the center to accommodate the full bottle of cocktail sauce. Place in fridge until ready to serve.
  • 7. When ready to serve, pour bottle of cocktail sauce into hollow of the ball. Surround with crackers and serve.
  • 8. If you don't care for cocktail sauce, you can add a TBS or 2 of finely minced scallions, greens included, and a bit of fresh garlic finely minced. I've also used fresh basil, finely chopped, when not using cocktail sauce. All have been very good. Experiment with whatever spices you enjoy. The cream cheese and shrimp is a very tasty combination. Cream cheese is very fun and versatile for a great snack. I've served blocks of cream cheese with hot pepper jelly poured over them and crackers...very yummy! Finely chopped ham, or a can of deviled ham, and cream cheese also works very well together. Mix in a bit of pickle relish and you have a great sandwich spread.

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