Vietnamese Shrimp Balls Recipe

Shrimp: Peeled and deveined, these are the main protein and provide the base for the shrimp balls.

Garlic: Minced to add a fragrant and savory note to the mixture.

Fish sauce: Adds a deep umami flavor that is essential in Vietnamese cuisine.

Sugar: Balances the savory elements with a touch of sweetness.

Salt: Enhances the overall flavor of the shrimp balls.

Pepper: Adds a mild heat and depth to the flavor profile.

Cornstarch: Helps bind the shrimp mixture and gives the balls a nice texture.

Vegetable oil: Used for frying the shrimp balls to a golden brown perfection.

When blending the shrimp in the food processor, make sure to pulse it in short bursts rather than running it continuously. This helps achieve a smoother texture without turning the shrimp into a paste. Additionally, when forming the shrimp balls, wet your hands slightly with water to prevent the mixture from sticking to your fingers, ensuring perfectly shaped balls.

• 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 eat seafood.

• garlic - Substitute with shallots: Shallots offer a milder flavor compared to garlic but still provide a nice aromatic quality to the dish.

• fish sauce - Substitute with soy sauce: Soy sauce can mimic the umami flavor of fish sauce, though it lacks the fishy undertone. Adding a bit of lime juice can help balance the flavor.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and a bit of additional depth to the flavor profile.

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

• pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can help bind the ingredients together effectively.

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

• Allow the shrimp balls to cool completely after frying. This prevents condensation, which can make them soggy.

• Place the cooled shrimp balls in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.

• Freeze the shrimp balls on the baking sheet for about 1-2 hours, or until they are firm. This initial freezing helps maintain their shape.

• Transfer the frozen shrimp balls to a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• Store the shrimp balls in the freezer for up to 3 months. For best quality, consume them within this period.

• When ready to enjoy, reheat the shrimp balls directly from the freezer. You can bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, re-fry them in hot vegetable oil for a few minutes until crispy and warmed.

• If storing in the refrigerator, place the shrimp balls in an airtight container. They will keep for up to 3 days. Reheat as needed using the methods mentioned above.

• Preheat your oven to 350°F (175°C). Place the shrimp balls on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until heated through. This method helps retain their crispy exterior.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the shrimp balls in the skillet and cook for 3-5 minutes, turning occasionally until they are warmed through and slightly crispy.

• Use an air fryer set to 350°F (175°C). Arrange the shrimp balls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick method, microwave the shrimp balls on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Steam the shrimp balls by placing them in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are thoroughly heated. This method keeps them moist and tender.

• Food processor: To blend the shrimp until smooth, ensuring a consistent texture for the shrimp balls.

• Mixing bowl: To combine the blended shrimp with garlic, fish sauce, sugar, salt, pepper, and cornstarch.

• Minced garlic: To add flavor to the shrimp mixture.

• Measuring spoons: To accurately measure the fish sauce, sugar, salt, pepper, and cornstarch.

• Frying pan: To heat the oil and fry the shrimp balls until they are golden brown and cooked through.

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

• Slotted spoon: To remove the shrimp balls from the hot oil safely.

• Spatula: To help form and handle the shrimp balls while frying.

• Knife: To mince the garlic finely.

• Cutting board: To provide a surface for mincing the garlic.

• Measuring cup: To measure the vegetable oil for frying.

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 reduce waiting time.

Batch processing: Form all the shrimp balls before you start frying to streamline the cooking process.

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

Use a cookie scoop: Use a cookie scoop to form evenly sized shrimp balls quickly.