Thai Shrimp Balls

Servings: 16

Although this makes a nice appetizer on its own, you can also serve it over a mix of young greens or soft Bibb lettuce the next time you do a dinner party salad. Serve the shrimp balls as an appetizer with your favorite prepared Asian dressing or dip.



8 ounces medium, cleaned and peeled shrimp
2 tablespoons light cream
1 egg
2 tablespoons oyster sauce
2 green onions, chopped
2 ounces water chestnuts
2 tablespoons chopped cilantro
1 tablespoon fresh ginger
2 cups panko breadcrumbs

Thai Shrimp Balls recipe 


Preheat the oven to 375 degrees.

In a food processor, combine the shrimp, cream, egg, oyster sauce, onions, water chestnuts, cilantro, and ginger. Process until smooth. Refrigerate for one hour.

Form the mix into heaping tablespoons and roll each round in the breadcrumbs. Place on a baking sheet coated with Teflon™ non-stick. Bake 12 to 14 minutes or until golden brown.

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