Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce (Anne Burrell) |
|
 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 30 |
|
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) |
Directions:
1. For the shrimp balls: Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
5. To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.
|
|