date: 2020-09-12T19:38:02.001Z image: https://img-global.cpcdn.com/recipes/9c3e8f0476e0fefb/751x532cq70/chinese-style-shrimp-balls-with-shrimp-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9c3e8f0476e0fefb/751x532cq70/chinese-style-shrimp-balls-with-shrimp-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9c3e8f0476e0fefb/751x532cq70/chinese-style-shrimp-balls-with-shrimp-sauce-recipe-main-photo.jpg author: Anne Guerrero ratingvalue: 4.4 reviewcount: 6291 recipeingredient: - " Shrimp balls" - " shrimp" - " potato starch or corn starch" - " salt" - " egg white" - " sesame oil" - " white pepper original recipe says 18" - " Shrimp sauce" - " Shells tails and heads from the shrimp" - " minced garlic" - " minced ginger" - " chopped green onions" - " small pinch chili flakes optional" - " chicken broth" - " oil" - " Corn starch slurry" recipeinstructions: - "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." categories: - Recipe tags: - chinesestyle - shrimp - balls katakunci: chinesestyle shrimp balls nutrition: 205 calories recipecuisine: American preptime: "PT22M" cooktime: "PT44M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, chinese-style shrimp balls with shrimp sauce. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious. Chinese-style shrimp balls with shrimp sauce is one of the most favored of current trending foods on earth. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. Chinese-style shrimp balls with shrimp sauce is something that I've loved my entire life. They're fine and they look fantastic. To get started with this recipe, we must prepare a few components. You can cook chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you can achieve that. ##### The ingredients needed to make Chinese-style shrimp balls with shrimp sauce: 1. Take Shrimp balls 1. Make ready shrimp 1. Get potato starch or corn starch 1. Prepare salt 1. Make ready egg white 1. Get sesame oil 1. Get white pepper (original recipe says 1/8) 1. Take Shrimp sauce 1. Get Shells, tails, and heads from the shrimp 1. Get minced garlic 1. Get minced ginger 1. Make ready chopped green onions 1. Make ready small pinch chili flakes (optional) 1. Get chicken broth 1. Prepare oil 1. Take Corn starch slurry ##### Steps to make Chinese-style shrimp balls with shrimp sauce: 1. Peel and devein shrimp. Reserve shells, tails, and heads for the sauce. 1. Mix the shrimp, salt, and 1 tsp of the starch in a bowl. Let sit for seven minutes. 1. 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. 1. 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. 1. 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). 1. Cover shrimp mixture and let chill in the fridge for 30 minutes. 1. While the shrimp mixture chills, make the sauce. 1. 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. 1. 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. 1. When reduced by half or more, strain the sauce and reserve the liquid. 1. 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. 1. 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). 1. Remove balls from steamer, pour sauce over them, garnish as you like (I used ginger and cilantro), and serve. So that is going to wrap it up for this special food chinese-style shrimp balls with shrimp sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!