Recipe courtesy of Anne Burrell

Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

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

  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.

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