Turkish Shrimp Balls Recipes

HUNDRED CORNER SHRIMP BALLS

Steps:

• Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
• Preheat oven to 425°F.
• Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

BAKED SHRIMP BALLS

Steps:

• Place everything into a bowl and mix together.
• Shape mixture into small balls. Place on a lightly greased cookie sheet. Spray balls with olive oil (I use a spray bottle) and bake at 350ºF for 25 minutes.
• Serve hot with lemon wedges or chili sauce (sweet or not).

SHRIMP BALL

Steps:

• Blend shrimp and cream cheese, and Old bay until Smooth. Form into ball, Pour Cocktail Sauce over top, and Serve with Crackers or Tortilla Chips.

FRIED SHRIMP BALLS

Steps:

• Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
• Mince the shrimp.
• Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls.
• Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown.
• Remove from oil and place onto paper towells to drain excess oil.
• Serve Hot.
• Note: You can add 150g minced pork to the mixture if you like. Increase the cornstarch to 1 tbs and use one whole egg.

ODEN WITH HOMEMADE SHRIMP BALLS

Steps:

• In a medium saucepan, arrange eggs in a single layer and add enough water to cover by 1 inch. Bring to a full boil, then cover and turn off the heat. Let stand for 10 minutes. Drain and run under cold water until eggs are cooled, then peel.
• Meanwhile, in a large pot, heat oil over medium. Add mushrooms and cook, stirring occasionally, until softened and lightly golden, about 3 minutes. Add 8 cups water, the daikon, cabbage and instant dashi powder, and bring to a boil over high heat. Reduce heat to medium and simmer until daikon is tender, about 15 minutes.
• While daikon cooks, in a medium bowl, combine shrimp, scallions, ginger, garlic, salt and cornstarch, and mix well. Using about a scant 2 tablespoons per shrimp ball, form mixture into 16 balls about 1 1/2 inches in diameter. Mixture will be sticky, so work with moistened hands.
• Add shrimp balls, inari-no-moto and eggs to pot and simmer until shrimp balls turn pink and are cooked through, about 5 minutes. Stir in udon, if using.
• Divide the shrimp balls, vegetables, tofu and udon among bowls. Halve eggs and add to bowls. Fill bowls with broth and serve with hot mustard on the side for dipping.

CAJUN SHRIMP BALLS

Steps:

• Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
• Stir in milk, salt and hot pepper sauce.
• Cook until thickened, stirring constantly.
• Remove from heat and stir in minced shrimp.
• Shape into balls, using one tablespoon mixture per ball.
• Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
• Chill 30 minutes.
• Heat oil to 350°F.
• Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
• Keep warm in low oven on paper towel lined plate; repeat with remaining balls.

TURKISH SHRIMP PILAF

Steps:

• Heat the oil in a large nonstick fry pan.
• Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
• Add the rice, spices and mint or basil.
• Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
• Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
• Add the shrimp, currants and a little salt and pepper to taste.
• Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
• Serve pilaf warm or cold with salad greens.