Recipes|Featured Main
Panko Crusted Shrimp Balls
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:6 servings
Ingredients
- 1 pound small shrimp, raw, peeled
- 1 (8 ounces) can water chestnuts, drained
- 2 tablespoons cornstarch
- 2 tablespoons sherry
- 1 tablespoon chopped green onion
- 1 tablespoon grated ginger
- 2 teaspoons five-spice powder
- ¼ teaspoon salt
- 1 egg white
- 3 cups panko bread crumbs
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- ¼ cup orange (or apricot) marmalade
- 3 teaspoons Chinese hot mustard
- Oil for frying
- 453.59g small shrimp, raw, peeled
- 1 (226.8g) can water chestnuts, drained
- 25.56g cornstarch
- 25.56g sherry
- 12.78g chopped green onion
- 12.78g grated ginger
- 8.52g five-spice powder
- 1.07g salt
- 1 egg white
- 709.76ml panko bread crumbs
- 25.56g lime juice
- 25.56g soy sauce
- 59.15ml orange (or apricot) marmalade
- 12.78g Chinese hot mustard
- Oil for frying
Your trusty food processor makes whipping up this appetizer a breeze. Panko is a Japanese-style breadcrumb that has a great texture to make these extra crispy and delicious. Recipe requires 1 hour chill time.
Preparation
STEP 1
Combine shrimp, water chestnuts, cornstarch, sherry, green onion, ginger, five-spice powder, salt, and egg white into a food processor. Pulse until finely chopped.
STEP 2
Place panko in a shallow baking dish. Drop shrimp mixture by tablespoon-sized balls into panko and roll to evenly coat. Chill for 1 hour.
STEP 3
Combine lime juice, soy sauce, marmalade and mustard in a bowl. Stir and set aside.
STEP 4
Heat 2-3 inches of oil in a non-stick skillet over medium-high heat. Cook shrimp balls for several minutes until golden brown. Place on paper towels and sprinkle lightly with salt. Keep warm.
STEP 5
Serve with sauce on the side.