Mom’s Shrimp Ball

If you want to add more dairy free and pescatarian recipes to your repertoire, Mom’s Shrimp Ball might be a recipe you should try. This recipe serves 40 and costs 86 cents per serving. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 79 calories. It works well as a very budget friendly hor d'oeuvre. 50 people were impressed by this recipe. If you have salt, oil, panko, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is brought to you by Just One Cookbook. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is solid. Users who liked this recipe also liked Asparagus, Shrimp and Rice Ball, Mom’s Shrimp Dip, and My Mom Elsa's Favorite Cocktail Party Shrimp.

Servings: 40

Preparation duration: 40 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mince onion. In a large frying pan, heat oil on medium high heat and sauté onion until translucent. Transfer to a plate/bowl and let it cool.Meanwhile put prawns in a large bowl and sprinkle corn starch. Rub them with hand and rinse in cold water. This is the best way to clean the shrimp/prawns. Drain well and set aside in a sieve.Grind ginger and keep the juice as well.Cut a prawn into 3-4 pieces and then pound it with a meat pounder or knife.Chop green onions and whisk the egg whites until fluffy.Combine shrimp, onion, green onion, ginger, ginger juice and salt, and pepper and mix well. Then add half of egg whites and corn starch. If the mixture is too runny, do not add any more egg whites. Otherwise use it all and adjust the consistency by adding more corn starch. Lastly add egg yolk and mix all together. The consistency should be fluffy but you need to be able to form a ball (but don't make it too hard).Oil the plate with sesame oil and make about 1 Tbsp size ball shape.Dredge in Panko. Instead of hands, it’s easier to use two forks or spoons, so it doesn’t stick to your hands. Try not to fold Panko inside the ball, and just apply it around the ball.Deep fry about 4-5 pieces at a time so the oil temperature won’t drop too quickly. When golden brown, take them out to a paper towel to drain extra oil. Serve with Ketchup and salt & white ground pepper.

 

Step by step:

1. Mince onion. In a large frying pan, heat oil on medium high heat and sauté onion until translucent.

2. Transfer to a plate/bowl and let it cool.Meanwhile put prawns in a large bowl and sprinkle corn starch. Rub them with hand and rinse in cold water. This is the best way to clean the shrimp/prawns.

3. Drain well and set aside in a sieve.Grind ginger and keep the juice as well.

4. Cut a prawn into 3-4 pieces and then pound it with a meat pounder or knife.Chop green onions and whisk the egg whites until fluffy.

5. Combine shrimp, onion, green onion, ginger, ginger juice and salt, and pepper and mix well. Then add half of egg whites and corn starch. If the mixture is too runny, do not add any more egg whites. Otherwise use it all and adjust the consistency by adding more corn starch. Lastly add egg yolk and mix all together. The consistency should be fluffy but you need to be able to form a ball (but don't make it too hard).Oil the plate with sesame oil and make about 1 Tbsp size ball shape.Dredge in Panko. Instead of hands, it’s easier to use two forks or spoons, so it doesn’t stick to your hands. Try not to fold Panko inside the ball, and just apply it around the ball.Deep fry about 4-5 pieces at a time so the oil temperature won’t drop too quickly. When golden brown, take them out to a paper towel to drain extra oil.

6. Serve with Ketchup and salt & white ground pepper.

Nutrition Information:

covered percent of daily need