Shrimp Balls With Soy Vineger Sauce

Name: Shrimp Balls With Soy Vineger Sauce
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 medium chop waterchestnut; 4 tbsp chop coriander leaf; 1 cup breadcrumbs ,1egg and 2 tbsp of corn starch; 16 medium fine chooped prawn; 5 tbsp each of dice garlic, shallot and 2 inches of ginger; 3 tbsp each of sesame oil & fish sauce and a dash of tobasco sauce; 1 cup soysauce and half cup rice vineger; 1 each 2tbsp each of gingerpaste,garlicpaste, fresh corinder leaf paaste

Lyii G @LyiiG

GREAT FINGER FOOD INSPIRED BY CHINESE COOKING BOOK

Lyii G @LyiiG

GREAT FINGER FOOD INSPIRED BY CHINESE COOKING BOOK

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Ingredients

30 mins

8 servings

shrimpball/ prawnball
8 mediumchop waterchestnut
4 tbspchop coriander leaf
1 cupbreadcrumbs ,1egg and 2 tbsp of corn starch
16 mediumfine chooped prawn
5 tbspeach of dice garlic, shallot and 2 inches of ginger
3 tbspeach of sesame oil & fish sauce and a dash of tobasco sauce
SOY VINEGER SAUCE
1 cupsoysauce and half cup rice vineger
1 each2tbsp each of gingerpaste,garlicpaste, fresh corinder leaf paaste

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Steps

30 mins

1

Mix all ingredients into paste the divide equally to make into small balls
2

On an oiled aluminum foil baked shrimp / prawn ball at 200 C for 20 minute till lightly brown and cooked
3

Mix Sauce well then serve as dipping