Shrimp Balls with Water Chestnuts and Spicy Soy Dip

Name: Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds shrimp, peeled and deveined; 4 cloves garlic, smashed and finely chopped; 1 (2-inch) piece ginger, grated; 6 scallions, white and green parts, thinly sliced; 3 tablespoons fish sauce; 2 tablespoons cornstarch; 2 egg whites; 3 tablespoons soy sauce; 2 tablespoons Asian chile paste (sambaal oeleck); 3 tablespoons sesame oil; 2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped; 1 cup panko breadcrumbs; 1 1/2 cups soy sauce; 3/4 cup rice wine vinegar; 1 (1-inch) piece ginger, grated; 3 cloves garlic, smashed and finely chopped; 4 scallions, white and green parts, thinly sliced; 2 to 3 tablespoons Asian chile paste (sambaal oeleck)

Servings: persons

2 pounds shrimp, peeled and deveined
4 cloves garlic, smashed and finely chopped
1 (2-inch) piece ginger, grated
6 scallions, white and green parts, thinly sliced
3 tablespoons fish sauce
2 tablespoons cornstarch
2 egg whites
3 tablespoons soy sauce
2 tablespoons Asian chile paste (sambaal oeleck)
3 tablespoons sesame oil
2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped
1 cup panko breadcrumbs
1 1/2 cups soy sauce
3/4 cup rice wine vinegar
1 (1-inch) piece ginger, grated
3 cloves garlic, smashed and finely chopped
4 scallions, white and green parts, thinly sliced
2 to 3 tablespoons Asian chile paste (sambaal oeleck)

1
For the shrimp balls: Preheat the oven to 375 degrees F.
2
Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs.
3
Stir to thoroughly combine.
4
Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste.
5
Transfer each batch to a bowl.
6
Do not overcrowd the processor bowl.
7
When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
8
Working with wet hands, roll the mixture into 1-inch balls.
9
Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
10
For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
11
To serve: Remove the shrimp balls from the oven.
12
Serve warm on toothpicks or skewers with the dipping sauce on the side.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds shrimp, peeled and deveined, 4 cloves garlic, smashed and finely chopped, 1 (2-inch) piece ginger, grated, 6 scallions, white and green parts, thinly sliced, and more.

Yes, Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions