24 ounce water chestnuts drained sliced coarsely chopped canned
2 tablespoons asian chile paste (sambaal oeleck)
2 tablespoons asian chile paste (sambaal oeleck)
2 tablespoons cornstarch
2 egg whites
3 tablespoons fish sauce
3 cloves garlic smashed finely chopped
4 cloves garlic smashed finely chopped
1 inch ginger grated
2 inch ginger grated
1 cup panko breadcrumbs
0.8 cup rice wine vinegar
4 scallions white green thinly sliced
6 scallions white green thinly sliced
3 tablespoons sesame oil
2 pounds shrimp deveined peeled
1.5 cups soya sauce
3 tablespoons soya sauce
Equipment
food processor
bowl
oven
whisk
toothpicks
skewers
Directions
For the shrimp balls: Preheat the oven to 375 degrees F.
Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste.
Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
Working with wet hands, roll the mixture into 1-inch balls.
Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
Combine all the ingredients in a bowl and whisk together to combine.
Remove the shrimp balls from the oven.
Serve warm on toothpicks or skewers with the dipping sauce on the side.
