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Panko-Crusted Shrimp Balls

Panko-Crusted Shrimp Balls

Panko-Crusted Shrimp Balls Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT35M
    15 Minutes
  • Yield:
    6 servings
Your trusty food processor makes whipping up this appetizer a breeze. Panko is a Japanese-style breadcrumb that has a great texture to make these extra crispy and delicious. Recipe requires 1 hour chill time.
Ingredients
  • 1 pound small shrimp, raw, peeled
  • 1 (8 ounces) can water chestnuts, drained
  • 2 tablespoons cornstarch
  • 2 tablespoons sherry
  • 1 tablespoon chopped green onion
  • 1 tablespoon grated ginger
  • 2 teaspoons five-spice powder
  • ¼ teaspoon salt
  • 1 egg white
  • 3 cups panko bread crumbs
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • ¼ cup orange (or apricot) marmalade
  • 3 teaspoons Chinese hot mustard
  • Oil for frying
  • 453.59g small shrimp, raw, peeled
  • 1 (226.8g) can water chestnuts, drained
  • 25.56g cornstarch
  • 25.56g sherry
  • 12.78g chopped green onion
  • 12.78g grated ginger
  • 8.52g five-spice powder
  • 1.07g salt
  • 1 egg white
  • 709.76ml panko bread crumbs
  • 25.56g lime juice
  • 25.56g soy sauce
  • 59.15ml orange (or apricot) marmalade
  • 12.78g Chinese hot mustard
  • Oil for frying

Your trusty food processor makes whipping up this appetizer a breeze. Panko is a Japanese-style breadcrumb that has a great texture to make these extra crispy and delicious. Recipe requires 1 hour chill time.

Preparation
STEP 1

Combine shrimp, water chestnuts, cornstarch, sherry, green onion, ginger, five-spice powder, salt, and egg white into a food processor. Pulse until finely chopped.

STEP 2

Place panko in a shallow baking dish. Drop shrimp mixture by tablespoon-sized balls into panko and roll to evenly coat. Chill for 1 hour.

STEP 3

Combine lime juice, soy sauce, marmalade and mustard in a bowl. Stir and set aside.

STEP 4

Heat 2-3 inches of oil in a non-stick skillet over medium-high heat. Cook shrimp balls for several minutes until golden brown. Place on paper towels and sprinkle lightly with salt. Keep warm.

STEP 5

Serve with sauce on the side.

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