Imported from Instagram

Crispy Shrimp Balls with Crab Claw

Name: Crispy Shrimp Balls with Crab Claw
Prep time: 75 min
Cook time: 7 min
Total time: 82 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 400 g shrimp (Peeled and deveined; frozen shrimp may be used after thawing.); 0.5 tsp salt (The description lists 1/2 tsp sugar and salt; interpreted as 1/2 tsp salt.); 0.5 tsp sugar (The description lists 1/2 tsp sugar and salt; interpreted as 1/2 tsp sugar.); 2 tbsp cornstarch; 1 egg white; pork fat (A small amount is added according to the transcript; exact quantity not stated.); white pepper (Use some, according to taste.); sesame oil (Drizzle in some; exact quantity not stated.); pre-cooked frozen crab claws (Bring to room temperature before shaping. The transcript does not state the number used; approximately 5 claws are estimated from the stated yield.); panko breadcrumbs (Enough to coat the shrimp balls; the description says bread crumbs and the transcript specifies panko.); neutral frying oil (For deep-frying; amount not stated and not all of the oil will be absorbed.); sweet chili sauce (For serving; optional amount not stated.)

Recipe by Megan Zhi-Shun Louie @hungrycantogirl · Instagram

Imported by Simon So on SeeMeCook

Cantonese-style shrimp balls made from hand-pounded shrimp paste, wrapped around pre-cooked crab claws and coated in panko for a crisp exterior and bouncy center. They are fried, briefly rested, and refried for extra golden crunch.

5 servings82 minEast Asian

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Ingredients

400 g shrimp (Peeled and deveined; frozen shrimp may be used after thawing.)
0.5 tsp salt (The description lists 1/2 tsp sugar and salt; interpreted as 1/2 tsp salt.)
0.5 tsp sugar (The description lists 1/2 tsp sugar and salt; interpreted as 1/2 tsp sugar.)
2 tbsp cornstarch
1 egg white
pork fat (A small amount is added according to the transcript; exact quantity not stated.)
white pepper (Use some, according to taste.)
sesame oil (Drizzle in some; exact quantity not stated.)
pre-cooked frozen crab claws (Bring to room temperature before shaping. The transcript does not state the number used; approximately 5 claws are estimated from the stated yield.)
panko breadcrumbs (Enough to coat the shrimp balls; the description says bread crumbs and the transcript specifies panko.)
neutral frying oil (For deep-frying; amount not stated and not all of the oil will be absorbed.)
sweet chili sauce (For serving; optional amount not stated.)

Steps

1
Manually flatten and pound the peeled, deveined shrimp into a paste. Use the edge of a knife to work the shrimp until the paste is smooth.
2
Bring the pre-cooked frozen crab claws to room temperature. They can be purchased from an Asian supermarket.
3
Add the salt, sugar, and cornstarch to the shrimp paste. Mix for about 1 minute so the seasonings and starch are evenly incorporated.
4
Add the egg white and the pork fat, if using. Drizzle in white pepper and sesame oil, then mix until the paste is smooth and cohesive.
5
Refrigerate the finished shrimp paste for 1 hour to firm it before shaping.
6
Put on food-safe gloves. Take a portion of the chilled shrimp paste and shape it into a smooth round ball.
7
Poke a hole into the center of each shrimp ball and insert a crab claw. Carefully enclose the claw completely with the shrimp paste so it cannot fall out during frying.
8
Repeat with the remaining shrimp paste and crab claws. Coat each formed shrimp ball thoroughly in panko breadcrumbs.
9
Heat the frying oil. Test its readiness by dropping in a few panko crumbs; if they bubble, the oil is ready.
10
Carefully lower the coated shrimp balls into the hot oil and fry for 6 minutes, until cooked through and golden.
11
Remove the shrimp balls briefly, then return them to the hot oil and refry for 1 additional minute to deepen the golden color and crisp the coating.
12
Serve hot with sweet chili sauce.

Notes

The transcript does not specify the oil type or frying temperature, the exact amount of pork fat, the amount of sesame oil or white pepper, the quantity of crab claws, or the amount of panko. Use enough panko to coat the formed balls and take care to seal the crab claws fully before frying.