Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

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
Cuisine: asian
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)

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Game Day Party

Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

0 Reviews

Level: Easy
Yield: about 30 to 40 shrimp balls
Nutritional Analysis

Per Serving

Serving Size

1 of 35 servings

Calories

64

Total Fat

1

Saturated Fat

0

Carbohydrates

6

Dietary Fiber

1

Sugar

1

Protein

7

Cholesterol

42

Sodium

836

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

Level: Easy
Yield: about 30 to 40 shrimp balls
Nutritional Analysis

Per Serving

Serving Size

1 of 35 servings

Calories

64

Total Fat

1

Saturated Fat

0

Carbohydrates

6

Dietary Fiber

1

Sugar

1

Protein

7

Cholesterol

42

Sodium

836

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

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.

Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

Shrimp Balls:

Dipping Sauce:

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