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 balls.

Fish sauce: This fermented condiment brings a salty and umami-rich taste, essential for authentic Vietnamese cuisine.

Sugar: A small amount of sugar balances the savory flavors with a hint of sweetness.

Salt: Enhances the overall flavor of the shrimp balls.

Pepper: Adds a mild heat and depth to the dish.

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

Vegetable oil: Used for frying, it ensures the shrimp balls are cooked to a golden brown perfection.

When forming the shrimp balls, wet your hands slightly with water to prevent the mixture from sticking to your fingers. This will help you shape the balls more easily and ensure they are uniform in size.

• shrimp - Substitute with ground chicken: Ground chicken provides a similar texture and can absorb flavors well, making it a good alternative for those who do not consume seafood.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can complement the other ingredients in the recipe.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and saltiness, making it a suitable replacement for fish sauce.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, which can enhance the overall flavor profile of the dish.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper offers a slightly different, more earthy flavor compared to black pepper, but still provides the necessary heat.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can help bind the shrimp balls just as effectively as cornstarch.

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

• Allow the shrimp balls to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled shrimp balls in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the shrimp balls within 2-3 days. This keeps them fresh and ready to reheat.

• For longer storage, freeze the shrimp balls. Arrange them in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the shrimp balls to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the shrimp balls directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a microwave or by pan-frying in a bit of vegetable oil until warmed.

• If reheating from the refrigerator, you can either microwave them for 1-2 minutes or reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• Serve the reheated shrimp balls hot, perhaps with a dipping sauce like sweet chili sauce or soy sauce for added flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the shrimp balls on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain their crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the shrimp balls in the skillet and cook for about 3-4 minutes, turning occasionally until they are warmed through. This method helps retain their original texture and flavor.

• Microwave Method: Place the shrimp balls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This is the quickest method but may slightly alter the texture.

• Steaming Method: Set up a steamer basket over boiling water. Place the shrimp balls in the basket, cover, and steam for about 5-7 minutes or until heated through. This method keeps them moist and tender without adding extra oil.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the shrimp balls in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to restore their crispy exterior.

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

• Mixing bowl: Handy for holding the shrimp mixture if you need to transfer it from the food processor.

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

• Tablespoon: Used to measure the cornstarch and vegetable oil.

• Frying pan: Necessary for frying the shrimp balls to a golden brown.

• Spatula: Useful for turning the shrimp balls while frying to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried shrimp balls.

• Plate: For placing the shrimp balls after they are drained on paper towels.

• Garlic press: Optional but helpful for mincing the garlic quickly and efficiently.

• Hands: Used to form the shrimp mixture into small balls.

Prepare ingredients in advance: Peel and devein the shrimp ahead of time to save on prep work.

Use a food processor: Quickly blend the shrimp mixture until smooth, reducing manual effort.

Form balls uniformly: Use a small ice cream scoop to ensure even-sized shrimp balls for consistent cooking.

Preheat oil: Heat the vegetable oil while forming the balls to streamline the frying process.

Batch frying: Fry multiple shrimp balls at once to cut down on cooking time.