Simple Way to Prepare Speedy Chinese-style shrimp balls with shrimp sauce
Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Favorite Chinese-style shrimp balls with shrimp sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chinese-style shrimp balls with shrimp sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese-style shrimp balls with shrimp sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can cook Chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you cook that.
Shrimp balls are from a found recipe, the sauce I improvised. For the shrimp, I'm giving the quantities in the original recipe but I made only a 1/3 batch myself. It's actually fairly involved and I'm honestly not sure it's worth the effort but I did like the results.
Ingredients and spices that need to be Take to make Chinese-style shrimp balls with shrimp sauce:
- Shrimp balls
- 600 grams shrimp
- 2 tsp potato starch or corn starch
- 1/2 tsp salt
- 1/2 egg white
- 1/2 tsp sesame oil
- 1/4 tsp white pepper (original recipe says 1/8)
- Shrimp sauce
- Shells, tails, and heads from the shrimp
- 2 tbs minced garlic
- 2 tbs minced ginger
- 4 tbs chopped green onions
- 1 small pinch chili flakes (optional)
- 1 cup chicken broth
- 1-2 tbs oil
- Corn starch slurry
Instructions to make to make Chinese-style shrimp balls with shrimp sauce
- Peel and devein shrimp. Reserve shells, tails, and heads for the sauce.
- Mix the shrimp, salt, and 1 tsp of the starch in a bowl. Let sit for seven minutes.
- After seven minutes, thoroughly rinse off the shrimp, then pat dry with paper towels. Once the shrimp are dry, chop them up roughly, put them in a bowl, and mash them into a paste.
- Add in the remaining 1 tsp of starch, egg white, sesame oil, and pepper. Stir until thoroughly combined. IMPORTANT: stir in ONE DIRECTION only. This is key for the consistency of the paste.
- Once combined, gather up the paste in one hand and throw it hard back into the bowl (not baseball pitcher hard but with some real force). THIS STEP IS IMPORTANT. I believe this is to help break down the proteins and give the balls that firm consistency. Do this at least six times and until paste is sticky (I did it more like ten or twelve).
- Cover shrimp mixture and let chill in the fridge for 30 minutes.
- While the shrimp mixture chills, make the sauce.
- Over medium heat, cook the garlic, ginger, and green onions in the oil until fragrant (about 30 secs to one minute). Add in the reserved shells, tails, and heads, and cook until they turn color. As they cook, press down on them to extract max flavor.
- Add in chicken stock (and chili flakes, if you like spicy), turn up the heat to a near boil, then reduce the heat and let simmer until sauce reduces, around 20 minutes. Continue to press on the shells, etc. and add more stock if reducing too quickly.
- When reduced by half or more, strain the sauce and reserve the liquid.
- Take the shrimp paste out of the fridge, form it into balls, and then steam them over high heat for five minutes. You should get about twelve balls in total if you make a full batch.
- While the balls cook, put the sauce in a pan, gently simmer, and add a little slurry to thicken it up a bit (easy to overdo this).
- Remove balls from steamer, pour sauce over them, garnish as you like (I used ginger and cilantro), and serve.
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