Step-by-Step Guide to Prepare Super Quick Homemade Chinese-style shrimp balls with shrimp sauce

Chinese-style shrimp balls with shrimp sauce. We Have Almost Everything on eBay. Take the shrimp paste out of the fridge, form it into balls, and then steam them over high heat for five minutes. You should get about twelve balls in total if you make a full batch.

Reserve shells, tails, and heads for the sauce. Chinese-style shrimp balls with shrimp sauce step by step. Reserve shells, tails, and heads for the sauce.

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, chinese-style shrimp balls with shrimp sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chinese-style shrimp balls with shrimp sauce is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. They're fine and they look fantastic. Chinese-style shrimp balls with shrimp sauce is something that I've loved my whole life.

We Have Almost Everything on eBay. Take the shrimp paste out of the fridge, form it into balls, and then steam them over high heat for five minutes. You should get about twelve balls in total if you make a full batch.

To begin with this recipe, we have to first prepare a few ingredients. You can have chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chinese-style shrimp balls with shrimp sauce:

1. {Make ready of Shrimp balls.
2. {Make ready 600 grams of shrimp.
3. {Make ready 2 tsp of potato starch or corn starch.
4. {Get 1/2 tsp of salt.
5. {Get 1/2 of egg white.
6. {Get 1/2 tsp of sesame oil.
7. {Make ready 1/4 tsp of white pepper (original recipe says 1/8).
8. {Take of Shrimp sauce.
9. {Prepare of Shells, tails, and heads from the shrimp.
10. {Prepare 2 tbs of minced garlic.
11. {Prepare 2 tbs of minced ginger.
12. {Make ready 4 tbs of chopped green onions.
13. {Get 1 of small pinch chili flakes (optional).
14. {Take 1 cup of chicken broth.
15. {Prepare 1-2 tbs of oil.
16. {Get of Corn starch slurry.

After seven minutes, thoroughly rinse off the shrimp, then pat dry with paper towels. Once the shrimp are dry, chop them up roughly, put them in a bowl, and mash them into a paste. Carefully add the shrimp balls to the hot oil, adding only a few at a time so as not to overcrowd the wok. Remove the shrimp balls from the hot oil and drain them on paper towels.

Steps to make Chinese-style shrimp balls with shrimp sauce:

1. Peel and devein shrimp. Reserve shells, tails, and heads for the sauce..
2. Mix the shrimp, salt, and 1 tsp of the starch in a bowl. Let sit for seven minutes..
3. After seven minutes, thoroughly rinse off the shrimp, then pat dry with paper towels. Once the shrimp are dry, chop them up roughly, put them in a bowl, and mash them into a paste..
4. Add in the remaining 1 tsp of starch, egg white, sesame oil, and pepper. Stir until thoroughly combined. IMPORTANT: stir in ONE DIRECTION only. This is key for the consistency of the paste..
5. Once combined, gather up the paste in one hand and throw it hard back into the bowl (not baseball pitcher hard but with some real force). THIS STEP IS IMPORTANT. I believe this is to help break down the proteins and give the balls that firm consistency. Do this at least six times and until paste is sticky (I did it more like ten or twelve)..
6. Cover shrimp mixture and let chill in the fridge for 30 minutes..
7. While the shrimp mixture chills, make the sauce..
8. Over medium heat, cook the garlic, ginger, and green onions in the oil until fragrant (about 30 secs to one minute). Add in the reserved shells, tails, and heads, and cook until they turn color. As they cook, press down on them to extract max flavor..
9. Add in chicken stock (and chili flakes, if you like spicy), turn up the heat to a near boil, then reduce the heat and let simmer until sauce reduces, around 20 minutes. Continue to press on the shells, etc. and add more stock if reducing too quickly..
10. When reduced by half or more, strain the sauce and reserve the liquid..
11. Take the shrimp paste out of the fridge, form it into balls, and then steam them over high heat for five minutes. You should get about twelve balls in total if you make a full batch..
12. While the balls cook, put the sauce in a pan, gently simmer, and add a little slurry to thicken it up a bit (easy to overdo this)..
13. Remove balls from steamer, pour sauce over them, garnish as you like (I used ginger and cilantro), and serve..

Serve the shrimp balls with sweet and sour sauce, plum sauce, or hot mustard. In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste. Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors.

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