Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

Total Time:
50 min
40 min
10 min

about 30 to 40 shrimp balls

  • Shrimp Balls:
  • 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
  • Dipping Sauce:
  • 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)
  • 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.

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