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You are here: Home / Shellfish Recipes / Crispy Shrimp Balls

Crispy Shrimp Balls

October 11, 2015 by Manny 2 Comments

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Try this unique crispy shrimps balls that you can cook anytime. It is so simple that you don’t have to be an expert cook or chef to make these. One unique feature of this shrimp balls is, it is coated with crispy vermicelli noodles. A very nice and presentable dish.

To cook crispy shrimp balls; Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut. Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour. Soak bihon noodles in water for 1 minute. Drain. Spread on a platter. Roll shrimp mixture in bihon noodles until balls are formed and well coated. Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel. Serve hot with sauce. To make sauce; Boil all ingredients except pineapple chunks. Stir until thick. Add chunks one minute before removing from heat.

 

Crispy Shrimp Balls
Print Recipe
5 from 1 vote

How to Make Crispy Shrimp Balls

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Seafood Recipes
Cuisine: Filipino
Servings: 1 1/2 dozens
Author: Manny

Ingredients

  • 1/2 kilo fresh shrimps shelled and-finely chopped
  • 1/4 cup pork fat finely chopped
  • 1/4 cup all purpose flour
  • 1 tsp. salt
  • 1/8 tsp. white pepper
  • 10 pcs water chestnuts finely chopped
  • 1 whole egg lightly beaten
  • 2 cup bihon or vermicelli noodles cut into 1 inch length

Ingredients for Sauce:

  • 1/2 cup banana catsup
  • 1/2 cup pineapple juice
  • 2 tbsp. cornstarch dissolved in
  • 1 cup water
  • 1 tsp. sugar
  • 1 small onion chopped
  • 1/2 tsp. fine salt
  • 1 small can pineapple chunks

    Instructions

    How to cook Crispy Shrimp Balls

    • Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
    • Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
    • Soak bihon noodles in water for 1 minute. Drain. Spread on a platter.
    • Roll shrimp mixture in bihon noodles until balls are formed and well coated.
    • Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
    • Serve hot with sauce.

    How to make sauce:

    • Boil all ingredients except pineapple chunks. Stir until thick.
    • Add chunks one minute before removing from heat. Yields 1 and 1/2 dozen.

     

    Crispy Shrimp Balls

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    Filed Under: Shellfish Recipes Tagged With: fried shrimps, shrimp, shrimp balls, shrimp with bihon

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Manny

      April 2, 2016 at 2:55 am

      5 stars
      Hi Riz, never thought of substituting pork fat with anything else on this recipe. Maybe you can use duck fat or beef fat.

      Reply
    2. Riz

      April 1, 2016 at 11:23 am

      Hello! I really like your recipes. Any replacement for this pork fat. I’m currently residing here in Saudi and as you know pork is a no-no.

      Reply

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