Fried shrimp balls dim sum recipes - Chinese recipes

Author: Virginia Tribbett  

It’s often served as a dim sum at Hong Kong-style restaurants or dim sum restaurants. For this dish, deep-fried to golden perfection would be the best to savor your mouth.

Fried Shrimp Balls

Fried Shrimp Balls
Fried Shrimp Balls - crispy and crunchy shrimp balls, a popular and delicious Chinese appetizer. Learn how to make this Cantonese dim sum with the easy recipe.
Provided by: Rasa Malaysia
Total time: 25 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 1 lb. (0.4 kg) shelled and deveined shrimp, defrost
  • 1 egg white, lightly beaten
  • 1 teaspoon salt or fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1/2 teaspoon sesame oil
  • 1 tablespoon oil or some pork fat
  • 3 dashes white pepper powder
  • 8 pieces spring roll wrapper (8-inch square)
Nutrition:
  • Calories: 171 calories
  • Carbohydrate: 5 grams carbohydrates
  • Cholesterol: 286 milligrams cholesterol
  • Fat: 6 grams fat
  • Fiber: 1 grams fiber
  • Protein: 24 grams protein
  • Saturated Fat: 3 grams saturated fat
  • Serving Size: 4 people
  • Sodium: 1487 milligrams sodium
  • Sugar: 1 grams sugar
How to cook:
  1. 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.
  2. Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
  3. The spring roll strips will stick to the shrimp ball, as shown on the picture below.
  4. Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
  5. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels and serve hot with Thai sweet chili sauce or your favorite chili sauce.
Notes: E13. Deep-Fried Shrimp Ball 炸虾丸, Delicious shrimp formed into a ball and deep fried to perfection.. Mouthwatering Vietnamese food in the restaurant located at 870 Somerset St W, in Ottawa, ON! …

Dim Sum Fried Shrimp Balls (Easy Recipe)

You can now make one of these popular dim sum dishes at home If you are looking for an easy weeknight appetizer to serve, then this just might be …

Chinese Fried Shrimp Balls Recipe

My Chinese fried shrimp ball recipe is very close to one of my favorite dim sum restaurants in NYC called Hop Shing (now closed). It's very easy to …

Dimsum : Fried Shrimp Balls

Dimsum : Fried Shrimp Balls
Fried shrimp ball is a great appetizer. It’s often served as a dim sum at Hong Kong-style restaurants or dim sum restaurants. Easy to make and quite a delicacy. For this dish, deep-fried to golden perfection would be the best to savor your mouth. Yummy!
Provided by: Mitze
Total time: 25 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
  • : 450 g
  • : 1
  • : 1 teaspoon
  • : 1 teaspoon
  • : 1 teaspoon
  • : 1 tablespoon
  • : 1/2 teaspoon
  • : 1 tablespoon
  • : pinch
  • : 8 pcs
How to cook:
  1. 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.
  2. Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips. Use a heavy weight knives and you can get the same result. The spring roll strips will stick to the shrimp ball, as shown on the picture below. Roll lightly to make it stick like a ball. Trim it with scissors if needed - to ensure it is a ball.
  3. Ensure the oil is very hot. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels and serve hot with Thai sweet chili sauce or your favorite chili sauce. Note : If oil is not hot - the dim sum will get soggy. You may correct this problem by soaking the dim sum in the hot oil again, but you need to check the brownness or the color of your dim sum. his method is also use for reheating this meal.
Notes: Hundred Corner Shrimp Balls (dim sum) Recipe, Pat the shrimp dry and mince in a food processor or blender. Blend in all the remaining ingredients except the oil. With wet hands, shape the shrimp …

Deep-Fried Shrimp Balls

Deep-Fried Shrimp Balls
These crispy Chinese shrimp balls make a fantastic party snack. They get a sweet kick from a Chaozhou tangerine sauce.This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
Provided by: Kei Lum
Total time: 50 minutes
Yields: 18 servings
Number of ingredients: 12
Ingredients:
  • 1 pound 5 ounces/600 grams uncooked shrimp (prawns), shelled and deveined
  • 1 teaspoon coarse salt
  • 1 egg white
  • 1/4 teaspoon fermented shrimp paste
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon cornstarch (cornflour)
  • 1 1/2 ounces/40 grams pork fatback, finely chopped
  • 4 fresh or canned water chestnuts, finely chopped
  • 3 cups (25 fluid ounces/750 milliliters) vegetable oil
  • Chaozhou tangerine sauce or sweet and sour sauce (see Note), to serve
How to cook:
  1. Put the shrimp (prawns) into a colander, add the coarse salt, and use your hands to mix together. Rinse under cold running water, then drain. Put the shrimp on a clean dish towel, roll up to cover, and refrigerate for 1 hour.
  2. Remove the shrimp from the refrigerator and place on a cutting board. Using the back of a meat cleaver or a heavy knife, flatten the shrimp. Chop the shrimp repeatedly with the blunt edge of the knife until a paste is formed. (Alternatively, use a food processor.)
  3. Combine the paste and egg white in a large bowl. Stir with chopsticks in one direction until the paste is sticky and gluey in consistency. Add the fermented shrimp paste, salt, sugar, white pepper, and cornstarch (cornflour) and mix thoroughly. Using your hands, take handfuls of the paste and slap it against the bowl repeatedly until the texture becomes elastic and gluey. Add the pork fatback and water chestnuts.
  4. Wet one hand with water, pick up a handful of shrimp, squeeze it through the opening between the thumb and forefinger to form a ping-pong-size ball. Using the other hand, dip a spoon in water and scoop the shrimp ball onto a plate. Repeat with the remaining shrimp mixture. Refrigerate the shrimp balls for at least 1 hour.
  5. Heat the oil in a wok or deep saucepan to 340°F/170°C, or until a cube of bread browns in 45 seconds. Add the shrimp balls, in batches, and deep-fry for 4–5 minutes until golden brown and crispy. Use a slotted spoon to carefully remove the shrimp balls from the oil and drain on paper towels. Serve with Chaozhou tangerine or sweet and sour sauce.
Notes: Hundred Corner Shrimp Balls (dim sum, These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping …

Fried Shrimp Balls

Fried Shrimp Balls
Made with only a few simple ingredients, these Fried Shrimp Balls make for the perfect appetizer or side dish. Fried to golden perfection, each bite is so delightful as the exterior is crunchy and the middle is flavorful and soft.
Provided by: Carmy
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 8
Ingredients:
  • 10 sheets spring roll pastry (thawed but cold)
  • 1 lb shrimp (peeled and deveined)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • oil (for frying)
  • sweet and sour sauce or sweet chile sauce (for dipping)
How to cook:
  1. To a food processor, add the shrimp, salt, pepper, sugar, and cornstarch. Blend until it becomes a paste.
  2. Roll up the spring roll pastry wrappers and slice them into thin ribbons. Slice them as thin as you like. Cut the ribbons in half so they’re shorter.
  3. Add the ribbons of spring roll wrappers to a bowl.
  4. Using a cookie scoop, scoop out balls of the shrimp paste one portion at a time, into the bowl of ribbons.
  5. Roll the shrimp ball around until the balls are coated in the wrappers. Use your hands to press them and shape them if necessary. You can trim off the excess if you prefer.
  6. Set the shrimp balls to the side, in a single layer as you work on the rest.
  7. Heat around 2 inches of oil in a pot or pan until it has reached 350F.
  8. Add a couple of shrimp balls at a time to the oil and fry for 4 to 5 minutes, flipping them around every minute or so to ensure even frying.
  9. Set the balls aside on a wire rack to drain.
  10. Continue to fry until you’ve fried all the shrimp balls. Serve with a sweet and sour sauce or sweet chile sauce.
Notes: Dimsum : Fried Shrimp Balls, Ensure the oil is very hot. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper …
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