Recipe of Bobby Flay Chinese-style shrimp balls with shrimp sauce

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chinese-style shrimp balls with shrimp sauce. It is one of my favorites food recipes. For mine, 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 popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Chinese-style shrimp balls with shrimp sauce is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook chinese-style shrimp balls with shrimp sauce using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chinese-style shrimp balls with shrimp sauce:

1. Take Shrimp balls
2. Prepare 600 grams shrimp
3. Get 2 tsp potato starch or corn starch
4. Take 1/2 tsp salt
5. Get 1/2 egg white
6. Prepare 1/2 tsp sesame oil
7. Take 1/4 tsp white pepper (original recipe says 1/8)
8. Prepare Shrimp sauce
9. Prepare Shells, tails, and heads from the shrimp
10. Get 2 tbs minced garlic
11. Make ready 2 tbs minced ginger
12. Take 4 tbs chopped green onions
13. Make ready 1 small pinch chili flakes (optional)
14. Take 1 cup chicken broth
15. Prepare 1-2 tbs oil
16. Make ready Corn starch slurry

Steps to make Chinese-style shrimp balls with shrimp sauce:

1. Peel and devein shrimp. Reserve shells, tails, and heads for the sauce.
2. Mix the shrimp, salt, and 1 tsp of the starch in a bowl. Let sit for seven minutes.
3. 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.
4. 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.
5. 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).
6. Cover shrimp mixture and let chill in the fridge for 30 minutes.
7. While the shrimp mixture chills, make the sauce.
8. 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.
9. 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.
10. When reduced by half or more, strain the sauce and reserve the liquid.
11. 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.
12. 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).
13. 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 exceptional food chinese-style shrimp balls with shrimp sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!