Shrimp Balls with Ginger Sauce (China)

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Shrimp Balls

  • 1 1/2 pounds small shrimp, shelled and deveined (if necessary)
  • 9 water chestnuts, minced
  • 3 scallions, minced (white part only)
  • 2 tablespoons pork or bacon fat, minced
  • 1 1/2 tablespoons dry sherry
  • 1/2 teaspoon minced ginger
  • Dash of white pepper
  • 1/2 teaspoon salt
  • 3 teaspoons sesame oil
  • 3/4 teaspoon granulated sugar
  • 4 tablespoons water
  • 4 tablespoons cornstarch
  • 1 extra large egg white, beaten until foamy

Ginger Sauce

  • 7 tablespoons red wine vinegar
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons minced pepper
  • 1 1/2 teaspoons minced garlic


  1. These may be steamed or fried. May also be made a day before. If frying, moisten hands with oil to form. If steaming, moisten hands with water.
  2. Shrimp Balls: Mince shrimp into a paste. Add remaining ingredients. Form into walnut-size balls. Fry in 350 degree F oil (a few at a time) for 3 minutes or steam on lightly oiled heatproof plate over water for 10 minutes. May be reheated in microwave until heated.
  3. Serve with dipping sauce.
  4. Ginger Sauce: Combine ingredients and bring to a boil. Serve hot with shrimp balls.

Yield: 45

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