Shrimp Balls With Water Chestnuts And Spicy Soy Dipping Sauce
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cloves
Garlic (smashed and finely chopped)3 tbsps
Fish Sauce2 tbsps
Cornstarch1.5 cups
Soy Sauce3 tbsps
Sesame Oil3 cup
Rice Wine VinegarDirections:
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
3
Stir to thoroughly combine
4
Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste
5
Transfer each batch to a bowl
6
Do not overcrowd the processor bowl
7
When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined
8
Working with wet hands, roll the mixture into 1-inch balls
9
Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes
10
For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine
11
To serve: Remove the shrimp balls from the oven
12
Serve warm on toothpicks or skewers with the dipping sauce on the side