Vietnamese Shrimp Balls Recipe

Shrimp: Fresh, peeled, and deveined shrimp are the main ingredient, providing a delicate and sweet seafood flavor.

Garlic: Minced garlic adds a pungent and aromatic depth to the shrimp mixture.

Fish sauce: This essential Vietnamese condiment imparts a savory and slightly briny taste.

Sugar: A touch of sugar balances the savory elements with a hint of sweetness.

Salt: Enhances the overall flavor of the shrimp balls.

Black pepper: Adds a mild heat and earthy flavor.

Cornstarch: Helps bind the shrimp mixture and gives the balls a light, crispy texture when fried.

Vegetable oil: Used for frying, it ensures the shrimp balls cook evenly and achieve a golden brown exterior.

When forming the shrimp balls, wet your hands slightly with water to prevent the mixture from sticking to your fingers. This will help you achieve smooth and evenly shaped balls, ensuring they cook uniformly.

• shrimp - Substitute with firm tofu: Firm tofu can mimic the texture of shrimp when blended and seasoned properly, making it a good vegetarian alternative.

• garlic - Substitute with shallots: Shallots provide a milder flavor that can still enhance the overall taste of the dish.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy undertone of fish sauce.

• sugar - Substitute with honey: Honey provides a similar sweetness and can add a slight depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can still complement the dish.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can provide a similar texture.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the shrimp balls to cool completely at room temperature before storing or freezing.
• For short-term storage, place the shrimp balls in an airtight container and refrigerate. They will stay fresh for up to 3 days.
• To freeze, arrange the shrimp balls in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the shrimp balls are firm.
• Once frozen, transfer the shrimp balls to a resealable plastic freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen shrimp balls on a baking sheet and bake for 10-15 minutes, or until heated through.
• Alternatively, you can reheat the shrimp balls in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, or until hot.
• For a crispier texture, reheat the shrimp balls in a skillet with a small amount of vegetable oil over medium heat. Cook for 3-4 minutes, turning occasionally, until they are heated through and crispy.

• Preheat your oven to 350°F (175°C). Place the shrimp balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through, ensuring they remain crispy on the outside.

• Use a microwave-safe dish and cover the shrimp balls with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to avoid overcooking and ensuring they stay moist.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the shrimp balls for about 5 minutes, turning occasionally to ensure even heating and maintain their crispy texture.

• For a quick steam, place the shrimp balls in a steamer basket over boiling water. Cover and steam for 3-5 minutes until heated through, which helps retain their moisture and tenderness.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the shrimp balls in a single layer and air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating and a crispy exterior.

• Food processor: Used to combine and process the shrimp, garlic, fish sauce, sugar, salt, black pepper, and cornstarch into a smooth mixture.

• Mixing bowl: Handy for holding the shrimp mixture before forming it into balls.

• Frying pan: Essential for heating the vegetable oil and frying the shrimp balls.

• Measuring spoons: Necessary for accurately measuring the fish sauce, sugar, salt, black pepper, and cornstarch.

• Measuring cup: Used to measure the vegetable oil for frying.

• Paper towels: Useful for draining the excess oil from the fried shrimp balls.

• Tongs: Helpful for turning the shrimp balls while frying and for removing them from the oil.

• Plate: Needed to place the shrimp balls on after frying and draining.

Use pre-minced garlic: Save time by using pre-minced garlic instead of mincing fresh cloves.

Preheat oil: Start heating the vegetable oil while forming the shrimp balls to streamline the process.

Food processor efficiency: Ensure your food processor is ready and clean before starting to quickly blend the ingredients.

Batch frying: Fry the shrimp balls in batches to avoid overcrowding the pan, ensuring even cooking and saving time.

Prep ingredients ahead: Measure and prepare all ingredients before starting to cook for a smoother workflow.