- Level: Easy
- Total: 50 min
- Prep: 40 min
- Cook: 10 min
- Yield: about 30 to 40 shrimp balls
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.
