Fried Shrimp Balls with Chives and Cilantro

Keep the oil on low to medium heat to avoid burning the shrimp balls.

Try this herby shrimp recipe. A tip: Keep the oil on low to medium heat to avoid burning the shrimp balls.

Fried Shrimp Balls with Chives and Cilantro

Katherine Sion of Heny Sison Cooking School
Keep the oil on low to medium heat to avoid burning the shrimp balls.
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Cuisine Chinese
Servings 2

Ingredients
  

Fried Shrimp Balls with Chives and Cilantro

  • 3 pieces day-old bread
  • 300 Grams Shrimp (with shells on), cubed
  • 100 Grams pork back fat cubed
  • 1 sprig cilantro (wansoy) chopped
  • 10 Grams chives chopped
  • 2 pieces Chinese mushrooms chopped
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger juice
  • 1 teaspoon Garlic powder
  • pinch white pepper
  • 1 teaspoon chicken powder
  • 1/4 Cup wonder powder
  • 1 bottle Thai sweet chili sauce

Instructions
 

  • Prepare the shrimp balls one day before serving. Arrange bread slices on a sheet tray and allow to dry, uncovered. The next day, trim edges off then slice bread into cubes.
  • In a bowl, mix together the rest of the ingredients, except for the bread and sweet chili sauce. Using your hands, knead mixture for at least 30 minutes. Let it rest inside the chiller for 1 hour.
  • Form the mixture into balls. Roll each ball in the cubed bread, evenly covering all sides. Pack firmly, maintaining its round shape.
  • Fry in hot oil over high heat, then lower the fire after 2 minutes to allow the shrimp ball to cook through. The bread coating burns easily so keep the heat low. When golden brown, transfer to paper towels to drain excess oil. Serve with sweet chili sauce.
Keyword shrimp, cilantro, chives, Chinese, bread, balls, ball, appetizer recipes
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