Chinese Fried Shrimp Balls Recipe | Dim Sum Thursdays | Wally Cooks Everything
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- čas přidán 1. 08. 2024
- My Chinese fried shrimp ball recipe is very close to one of my favorite dim sum restaurants in NYC called Hop Shing (now closed). It's very easy to make and requires not a lot of ingredients. But it does require some hands on work. Though in the end, you'll be glad you made this authentically fried shrimp ball dim sum recipe at home.
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INGREDIENTS:
(Makes 8 to 10 fried shrimp balls)
1 kilogram large shrimps
40 grams diced pork fat
30 grams water chestnuts
1 teaspoon ground white pepper
2 teaspoon light soy sauce
2 teaspoon sugar
1/2 teaspoon pure sesame oil
1 teaspoon MSG
1 tablespoon cornflour (a.k.a. cornstarch)
Frying oil
RECIPE:
First thing you want to do is clean the little suckers. Take off the shell. Cut down the spine removing those black lines. It's the intestines which contains sand and poop. See, you do learn something new every day. This part is time consuming.
But do you really want a mouth full of shrimp poop? Me thinks not.
We still need to do a little bit of extra cleaning. Put all the shrimp into a bowl. Add two teaspoons of salt and start rubbing it into the shrimps. Run the bowl with cold tap water. The water will turn murky and dark.
That's the slime and grit coming off the shrimp. Like I said, shrimp are quite dirty.
When the water turns clearer, which should take about 4 to 5 rinses then drain and set aside.
After the shrimp spa treatment, dice up the pork fat into small little cubes. If your kitchen is on the warm side, I highly recommend leaving the pork fat in the freezer for at least 30 minutes. Trying to dice up warm piece of greasy pig fat into cubes could be dangerous to your fingers.
Especially if your occupation is hand modeling.
After you've diced up the pork fat it's best to keep it in the fridge until it's needed. Now just mince the water chestnut and set aside.
Take the shrimp and place between paper towels and pat dry. Don't be afraid to put some heavy handed pressure to squeeze out the moisture. Them shrimps ain't coming back.
Then just mash up the shrimp. You can use a large cleaver even a meat mallet will work just fine. Then start mincing them into a paste. If you want to use a food processor use the pulse setting.
There should be a paste like consistency with no large lumps of shrimp visible.
Now place into a large mixing bowl and throw in the seasoning only, ground white pepper, light soy sauce, sugar, pure sesame oil, MSG and cornflour.
Hand mix it for about 3 minutes. Use your hands moving and mixing the ingredients in a counter clockwise motion as dictated by my Asian ancestors. Then toss in the pig fat and water chestnuts and mix for another 3 minutes. Don't mix any longer because we don't want the pig fat to completely melt.
Next roll the shrimp paste into a large ball, pick it up and throw it down. You'll know you're doing it right when you hear a "dop" sound. Matter of fact "dop" is the Chinese cooking term for this technique. We do this to take out the air and compress the ingredients for a yummier texture.
To make the ball shaping a lot easier stick shrimp paste into the refrigerator for at least one hour for stiffer consistency.
Put a couple of tablespoons cornflour on a plate. Roll the shrimp meat into a ball about the size of a large egg. Roll or cover with cornflour.
Heat frying oil to 150°C or 302°F. We will be frying twice so the first fry will be a lower temperature to gently fry without over browning. Should take about 2 to 3 minutes for the shrimps to cook to a light golden brown.
Don't overcrowd your frying pot. Do two batches if possible.
For the second fry heat oil up to 163°C or 325°F. Second fry should take about 40 second to a minute. You're looking for the color to get one shade darker. And the outside will have a nicer crispy coating.
Take out and drain excess oil on a wire rack. Resist the urge to bite into one for at least a few minutes. It is best eaten when hot.
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Sorry guys. I said I was making cheong fun but I’m waiting for a hard to find ingredient in Thailand. Cheong fun will be coming up this Thursday. That is if I don’t get caught watching Netflix. I might have to change series name to Dim Sum whenever... ✌️
Awesome thanks for the videos every week bro!!!
Thank you for simplifying the preparation of this delicious dim sum. Granddaughters always love the crunchiness when we bring home a pink box from the shop. Viewing your channel, they think they have the incentive to DIY. I fully agree. Thanks so much again!! GDL
Thanks for recipe. Will try making them🙏😋😘☺️
Thank you great cooking and love all your recipe…,god bless you🙏always..
I'm going to make me some, they are so beautiful 💯% love your recipe!!!
I have absolutely got to try this.
Wow that shrimp looks really good
And I absolutely love greesy food 😋
Nice recipe. Thanks for sharing 😊👍
Awesome, looks delish
this is awesome i was about to go to eat dim sum not to far from my bouse but i was like ok... maybe i should try to make it and this is the quickest and easy to make with not alot of ingredients thank i for this
Beautiful, I know they're good
I wll be trying your recipe this wknd. I love how your cat didn't blink while you kept cooking around it LOL too cute
Just made your recipe for fried fish balls for breakfast . Huge success , my wife , kids and I loved them. It really tasted like we got them from a dim sum spot. Thanks.
Hi Joseph 😀 yeah you know the first time I made this years ago the first bite I took I was like holy crap same as taste as my favorite dim sum restaurant back in NYC. This is one of my prized recipes 😀 Thank you and your family for trying it and especially for coming back to leave a comment 👍
I'm glad I found your Channel!! You got some good food!!👌🩷🩷🩷
Thanks, Wally for all your Tips in making this Simple Recipe into a SUCCESS! 💜
You are so welcome Susie! 😀
YOU. ARE. THE MAN. I've been craving shrimp balls from Hop Shing for the longest time. Haven't been able to find anything close since they closed so can't wait to try this recipe. Hop Shing also had the best roasted char siu bao in the city. Thanks, Wally!!
Yes give it a try, it taste the same as Hop Shing. The key is the MSG. Without it, it won't be as good. I have a recipe for the baked char siu bao. The filling I made is 90% the same. However the outer bread is not exactly. I believe the reason why is they use lard
I love your cooking videos & how very detailed you are! Keep up the good work!
Thank you Monica 😀 I will do my best!
Technically made but simply explained. Worth trying
Thank for sharing.
Looks great. Looking forward to trying this out
Hi Sherman, thank you 😃 Also thank you for watching and commenting 👍
Hi Wally - been looking for a good shrimp ball recipe and have finally found one - YOURS! - thank you - I have subscribed to your channel and look forward to future recipes.
Hi Carol, thank you very much, I appreciate it 😀
Excellent video. I love your thoroughness. ✌💙💙💙
Thank you for watching and commenting Melody 😀
Look very good 👍
Thanks yum
Look delicious yummy t y for sharing🙏❤️💕🙏🙏
Thanks ❤👍🌹🎈
Auto langsung cobah di rumah nih bang
I love shrimp 🍤
Thanks for this recipe❤😂
Thank you for uploading this video clip looks awesome Florida USA 😊Rainbow 🌈Chef 😊👍keep up the great work 🙏🙏😊
Thank you David 😀
AYO KEQINGS DISH
I have to try ty for the video I'm going to try to use white fish to what do you think
Hello again 😀 I don’t see why not cause certain Chinese fish balls are made with whitefish and pig fat. It won’t be the same cause of the unique shrimp and bacon taste combo. If you’re not allergic to shrimp give this a try. But I’m actually interested now in trying this out with white fish too 👍
WALLY I LOVE YOU. dude i didnt know you had to use fat!!
Excellent video!
Request: deep-fried/crispy seaweed shrimp roll dimsum 🙏
Will do! But give some time 😆 Take care and have a Happy New Years 👍
@@WallyCooksEverything Nice! Thanks! Subbed!
I've noticed there's only 1 recipe of it on YT, from itsmydish.com channel... and it seems kinda wrong I think.
Their filling is too finely minced like fish/shrimp-ball meat; restaurants is usually chunky. And, also their batter is all flour based and egg (might be too floury and soggy); restaurants are usually crispy like glass, most likely cornstarch batter.
There's one that sounds closer and more legit on Google, hawaiimagazine.com, the Jade Dynasty recipe. But, wondering if I can incorporate pork meat in it, kinda like Shumai filling.
I kinda wanna try making it asap (I am craving it)... but wanted to ask, do you think I can use a recipe for Shumai filling for it?? (Shrimp/pork filling)
@@LessTalkMoreDelicious Hello! I just checked out your channel and like what I see. I subscribed as well. As for recipes as you may know varies for restaurant to even country.
Most of my recipes are based on what I ate growing up around NYC’s Chinatown restaurants. Which is to say closely related to Hong Kong/Guangzhou cuisine, as many immigrated from there and end up working in restaurants.
So I wouldn’t exactly say there’s a wrong way of doing or cooking, just their own particular style. This fried shrimp ball recipe is based on my favorite dim sum restaurant in NYC, it taste 99% same.
As for adding pork I’ve never tried. But I would say, why not give it a try 😂 I look at my own kitchen as a laboratory with a dirty stove. Make a video too I’m sure your many subscribers be interested to see how it turns out. I’m even curious 😆
@@WallyCooksEverything Ah, yes... of course - every restaurant and chef's origin will have a diff recipe (I guess I just said what I said based on my own dining experiences - mostly SoCal/SGV style and SF and a little NY too).
I've lived in Harlem twice in the past... and ate many Chinese foods in Manhattan Chinatown and also Flushing. Really makes me miss those days and adventures talking about this, lol. I def love NYC style Chinese food! (actually more than SoCal)
Anyways.... I actually made it last night! (the Jade Dynasty recipe); but I used a shumai recipe for the filling (shrimp/pork). Omg, it was better than expected and same as restaurant taste and quality!
It was also my first time making any kind of dim-sum... so I was surprised how easy it was too.
Only thing I changed from that recipe, was the batter and batter amount. 1.25lbs is waay too much, lol... must be a restaurant sized batch of batter recipe.
I also did half&half flour/cornstarch (cornstarch for glass crispness, and flour for body/substance). No egg (that'll be soggy).
Also, I added alkaline solution to the filling for stickiness, breakdown of proteins and tenderness... just small amount though - 1/4tsp baking soda + 3/4tsp water.
...everything else was the same as Jade Dynasty's recipe though.
My stove dirty too, lol.
It's difficult to find quiet-times to film though.
You and me are going to be good friends 😄 I have family in San Fran area. My cousin took me to a bunch of areas and I enjoyed all kinds of foods. There’s a place he took me to I can’t remember the name but they had Bon Chon style chicken wings before Bon Chon became famous. This was like 20 years ago. Cool thing was you can choose the amount of sauce from dry to wet.
I’ll definitely try out Jade Dynasty recipe I do like to experiment myself. Most dim sum is relatively easy and I have to get back to making more.
Can I frozen the shrimp ball?
From the freezer how many minutes should I cook? And on what level of heat?
Good question, I never tried it Lena. When I have time to make it I'll freeze it and test it out. But from the back of my mind I would say the usual 350 Fahrenheit (177 celcius) at about 6-8 minutes. I recommend doing one first to test because the only problem I can see is the inside getting undercooked.
💕
Mr. Wally. Will you get the same result, if you mix it with kichen aid?
Yup, should be fine my friend. But slow setting so don’t make shrimp too small piece. Take care and thank you very much for watching ✌️
Wow 👻🍷🍷 See you food
I think you're the second channel I've ever subscribed to... I like how you describe your processes and why. Plus Asian food is one of the only types I can taste anymore (thanks covid!) So I'm interested in more Asian foods!
Thank you for the subscribe Brandon 🙏 I appreciate it. Sorry to hear about Covid long term effect. Hoping you’ll be able to overcome 👍
Wally , in the shrimp balls video: the pork fat, are you referring raw pork fat or lard? I asked this question without the video reference before,
No worries Bart 😀 I used pork fat. Lard would just melt too fast.
With the pig fat ingredient is it possible to use, since it's a pig product anyway, rendered fat from cooking bacon? We usually keep the rendering fat after cooking bacon in our fridge in case we want to make something and have that flavor. These look really good though, thanks. 😁👍
Hello, sure why not, I think it's a great idea! Only thing is bacon fat, depending on the type of bacon, could be salty At least I know the bacon I get over here in Thailand is. So you might have to play around with the recipe so it won't get too salty. I might try it out too, I also have leftover bacon grease in my fridge. Let me know how it turns out for you though 😄 Have a happy and Healthy New Years!
Hi ! It’s a great video . Could u pls share wats the music going on at 3:18: I love it
Hi Balu, thank so much 😀 The song I can’t remember it’s too long ago, really sorry. If I can find it on my computer though I’ll let you know. 👍
What exactly is the MSG ingredient?
Wally, in this video the pork fat; are you referring to raw pork fat or Lard?
Didn't know shrimps had balls let alone them being THAT huge.
Is pig fat same as lard? Not sure where to buy it.
No, well sort of the same 😆 pig fat is just pig fat you can find from butcher shops. They might give it for free cause usually it’s discarded. Just don’t use lard it’ll melt too fast.
@@WallyCooksEverything OK, thanks.
Do you think this could be baked rather than fried?
Hello Robert 😃 If baking from start to finish I don’t think it will come right. I suppose you can try one piece first in the oven as I really don’t have the answer as to how it will come out.
If you don’t want to totally deep fry I suggest shallow fry the outside of the shrimp balls to build up a crust. Then finish it off in the oven to cook the inside through.
Great recipe, just want to know the substitute for pig fat.
Hello, I would just replace with some cooking oil 👍
i really want to try this but i guess i don't understand why put in pork fat won't that make it oily?
Mainly for flavor 😊 but you can do without pork fat.
@8:53 I guess you've upgraded your doohickey 😊
Lol, tell you something funny 😄 I put Amazon affiliate links for chop sticks and a few people actually bought. I don’t know if it’s cause they really think it’s an oil temp checker or just buying to make me laugh 😂
I WOULD EAT FROM YOU ANY DAY CLEAN AND LOOKS MIGHTY DELICIOUS!!
What Can you substitute the pig fat for a pescatarian diet?
Hello! Sorry to say there’s really no substitute for flavor of pork fat. At least not that I know about.
I saw some one adding chicken powder in the same recipe
@@emerald0852 yes chicken powder is good too. Though keep in mind chicken powder does have MSG. There is chicken powder with no MSG but it won’t taste the same.
@@WallyCooksEverything what is msg
@@emerald0852 Monisodium Glutamate (MSG) is a common food additive. It’s in ramen seasoning packets, potato chips, canned soups plus many restaurants use it.
What is msg sweet
For me it’s not too sweet, more on salty side 😆
I did not know pork was used for shrimp balls I always order these but I don’t eat pork I guess I have to be more careful
Hey Louis, yes lard is widely used in old school Chinese dim sum making. Dumpling wraps for har gow another popular dim sum item also has lard as well as certain buns. Thank you for watching and commenting 👍
Your website doesn’t work
Hello Rebecca, yeah I'm still working on it. Meanwhile I just added the ingredient list and cook instructions in description box. Thank you for watch, take care 🙏
I wish you would have cut into one of them to show the inside after cooking.
I wish I did too 😂
cut 1 open!!!
😆 That’s a good point. Since I really can’t remake this video next time I make this I’ll cut it open, take a pic and make a new video thumbnail 👍 Thanks for the suggestion 👍
But you didn't show how the inside looks
Hi Stacey, you're right. I think I eat this a lot so I never thought about opening one up and showing how it looks. The next time I make another batch I can add it to my thumbnail photo.
I know it must be good but that is too much hand handling.
Hello Drenda 😃 Yes it does require some handy work especially if no food processor or a stand mixer. Which I don’t 😆 So if you have one those it will certainly make your life easier.
OVER MIXING...LOL
Ew it’s yucky because i hate seafood