Indulge in the delightful crunch and succulent flavor of homemade shrimp balls, a beloved Vietnamese street food known as Chả Tôm. These crispy golden spheres are a perfect appetizer or snack, boasting a satisfying textural contrast between their airy interior and crisp exterior. Imagine the delightful explosion of fresh shrimp flavor in every bite, enhanced by aromatic herbs and spices. Whether you're a seasoned chef or a kitchen novice, this recipe is surprisingly easy to master, resulting in a dish that's guaranteed to impress.
This recipe simplifies the traditional method, offering a clear and concise guide to achieving perfectly cooked shrimp balls every time. From preparing the shrimp paste to mastering the deep-frying technique, we'll walk you through each step, ensuring you create irresistible shrimp balls that are sure to become a family favorite. Let's dive into the step-by-step process and start cooking!
Tools Needed
- Food processor
- Freezer
- Ziploc bags
- Bowl
- Pot
- Ice water
Ingredients
- Shrimp meat: 1 kg
- Minced pork: 200 grams
- Shallots: 30g
- Annatto seeds: 30g
- Chicken eggs: 2
- Green onion
- Cooking oil: 30ml
- Dill
- Sugar
- Salt
- Fish sauce
- Pepper
- Seasoning
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Peel the shrimp and wrap them in a food foam screen. Freeze for about 1 hour to 1.5 hours.
- Prepare the annatto seed color by blending 30g of seeds with 30ml of cooking oil. Remove the seeds and keep the colored oil.
- Grind the minced pork (previously frozen for 3-4 hours). Grind in small batches to prevent overheating.
- Add spices (seasoning, sugar, fish sauce, pepper) to the minced pork. Mix well.
- Take out the frozen shrimp and grind it in batches. Add remaining spices, shallots, green onions, and pepper.
Step 2. Mix and Shape the Shrimp Balls
- Mix shrimp with minced pork and pound it until smooth and even. Refrigerate or freeze for 30 mins to maintain chewiness.
- Shape the mixture into balls. Use oiled gloves to prevent sticking.
Step 3. Cook the Shrimp Balls
- Boil the shrimp balls in seasoned water with ginger for about 15 minutes.
Step 4. Cool and Finish
- Immediately transfer the cooked shrimp balls to a bowl of ice water to cool and prevent discoloration.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Freezing the shrimp and pork beforehand helps maintain texture and chewiness.
- Using annatto seeds for coloring is safer than using shrimp brick color, which may contain chemicals.
- Don't overload the food processor when grinding meat. Grind in small batches to prevent overheating and ensure a smooth, chewy texture.
- Keep the shrimp mixture cold to maintain its texture during the ball-making process.
- Adding baking powder (optional) will result in puffier shrimp balls.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw them completely and pat them dry before using. Excess moisture will affect the texture of the shrimp balls.
2. My shrimp balls are falling apart while frying. What went wrong?
This usually happens if the shrimp paste isn't well bound. Ensure you've thoroughly mixed all ingredients and let the batter rest for at least 15 minutes before frying. Also, don't overcrowd the pan while frying.
With a little practice, you'll be making perfect, chewy, and crispy Chả Tôm every time. These delectable shrimp balls are a fantastic addition to any meal, from casual gatherings to special occasions. Enjoy the satisfying crunch and delicious flavor of your homemade Vietnamese shrimp balls!