These delicate Japanese fried shrimp balls are flavored with horseradish and fish sauce, formed with rice flour, quick fried and dipped in sake flavored soy sauce.
Izakaya is the Japanese style of eating a Tapas meal. Lots of small plates filled with big flavors and healthy ingredients.
Makes for an easy and impressive dinner party or small gathering. A variety of proteins and veggies, cold or hot, steamed, grilled or fried.
Delicate Fried Shrimp Balls For Japanese Dining At Home
Simple ingredients, probably already in your fridge, with a few Asian ingredients and you will think you are dining out!
These Asian shrimp balls are easy to assemble ahead, easy to cook and perfect to serve as a small plate dish.
Shrimp is such an affordable, diverse gift from the sea. Something easy to keep tucked in the freezer and fast to thaw.
It’s nice to know that shrimp is loaded with protein, yet slim on calories. While they are scrumptious quickly sautéed and served, these shrimp balls bring more flavor to a rather delicate tasting seafood.
How to Make Japanese Fried Shrimp Balls
First, we need to thaw the shrimp, if frozen. Run them under cold water and allow to drain in a colander. Thawing will happen rather quickly.
Secondly, pull out the food processor or blender and place the ingredients for the balls in. Puree until thick and sticky.
After the shrimp paste is pureed, simply form small balls, and place on a plate. Chill until ready to cook or cook right away.
Finally, a little oil goes a long way, so let’s just quick sauté the shrimp balls and not immerse them in a sea of oil.
Once sautéed on all sides, place on a paper towel to blot excess oil, whisk the dipping sauce and serve
- Food processor or blender
- Small frying pan
- Measuring spoons
- Cutting board
- Chopping knife
- Slotted spatula
- Small whisk
- Stovetop or burner
- Fish sauce
- Toasted sesame oil
- Egg white
- Rice flour
- Oil – for frying
- Soy sauce
Japanese Fried Shrimp BallsCourse: SeafoodCuisine: JapaneseDifficulty: Easy
Shrimp with horseradish and fish sauce, formed into balls with rice flour, quick fried and dipped in sake flavored soy sauce.
Shrimp – 25
Garlic – 1 clove
Fish sauce – 1/2 tsp
Toasted sesame oil – 1/2 tsp
Horseradish – 1/2 tsp
Egg white – 1 egg
Rice flour – 1 tbsp
Tapioca – 1 tsp
Oil – 1/3 cup, for frying
Soy sauce – 2 tbsp
Sake – 2 tsp
Chives – 1 tbsp
- Thaw the shrimp. Place the shrimp, garlic, fish sauce, sesame oil, horseradish, egg white, rice flour and tapioca into a food processor or blender. Puree.
- Shape the pureed shrimp paste into about 8 small or 4 large balls. Place in the fridge until ready to cook.
- Heat the oil in a small non-stick pan. Fry the shrimp balls until golden on all sides. Set on a paper towel.
- Whisk the soy sauce and sake together. Place in a dipping cup with finely chopped chives on top.
- Place the shrimp balls and dipping sauce onto a plate and serve.