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Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Game Day Party

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Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

Total:: 50 min
Prep:: 40 min
Cook:: 10 min

Yield:: about 30 to 40 shrimp balls

Level:: Easy

Ingredients

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)

Directions

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.

My Private Notes

Name: Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 30 to 40 shrimp balls
Ingredients: 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)