date: 2020-10-27T09:11:29.206Z 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: Rodney McCarthy ratingvalue: 4.1 reviewcount: 28445 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: 189 calories recipecuisine: American preptime: "PT25M" cooktime: "PT42M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chinese-style shrimp balls with shrimp sauce. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious. Chinese-style shrimp balls with shrimp sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. Chinese-style shrimp balls with shrimp sauce is something that I have loved my entire life. They are fine and they look wonderful. To get started with this particular recipe, we must prepare a few ingredients. You can cook chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you can achieve it. ##### The ingredients needed to make Chinese-style shrimp balls with shrimp sauce: 1. Take Shrimp balls 1. Make ready shrimp 1. Prepare potato starch or corn starch 1. Get salt 1. Get egg white 1. Get sesame oil 1. Take white pepper (original recipe says 1/8) 1. Prepare Shrimp sauce 1. Get Shells, tails, and heads from the shrimp 1. Get minced garlic 1. Make ready minced ginger 1. Take chopped green onions 1. Take small pinch chili flakes (optional) 1. Prepare chicken broth 1. Take oil 1. Take Corn starch slurry ##### Instructions 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's going to wrap it up with this special food chinese-style shrimp balls with shrimp sauce recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in 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!