Best 2 Hundred Corner Shrimp Balls Recipes

**Discover the Exquisite Hundred-Corner Shrimp Balls: A Culinary Delight with Multiple Recipe Variations**

Savor the delectable Hundred-Corner Shrimp Balls, a classic Cantonese dish renowned for its unique texture and exceptional taste. These bite-sized morsels, also known as Har Gow, feature a translucent wrapper enveloping a succulent filling of shrimp and other savory ingredients. Dive into a delightful journey of flavors with three distinct recipes presented in this article. In the first recipe, we showcase the traditional approach, using a wheat starch-based wrapper and a filling of shrimp, bamboo shoots, and water chestnuts. The second recipe offers a gluten-free alternative, employing tapioca starch for the wrapper, while maintaining the authentic shrimp and vegetable filling. Lastly, the third recipe presents an innovative twist, incorporating minced pork into the filling for an extra layer of umami and richness. Get ready to tantalize your taste buds and impress your loved ones with these irresistible Hundred-Corner Shrimp Balls, a testament to the culinary artistry of Cantonese cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

HUNDRED CORNER SHRIMP BALLS

Hundred Corner Shrimp Balls image

Categories Shellfish Fry Cocktail Party Lunar New Year Shrimp Deep-Fry Party Gourmet

Yield Makes 80 hors d'oeuvres, serving 20

Number Of Ingredients 12

Ingredients

1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat or lard
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil
Accompaniment: apricot dipping sauce

Steps:

Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
Preheat oven to 425°F.
Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

HUNDRED CORNER SHRIMP BALLS (DIM SUM)

Hundred Corner Shrimp Balls (dim sum) image

These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns. They can be made ahead and reheated in the oven. Any white fleshed fish fillets can be used instead of the shrimp. The shrimp paste itself (without the bread cubes) can also be poached in water and served as dumplings in soup, or can be pan fried as little shrimp patties.

Provided by Olha7397

Categories < 30 Mins

Time 20m

Yield 36 balls

Number Of Ingredients 10

Ingredients

12 slices white bread
1 lb raw shrimp, shelled and cleaned
1 egg white
1 tablespoon rice wine
1 teaspoon salt
1 teaspoon minced gingerroot
1 tablespoon minced green onion
1/4 cup minced water chestnut
2 tablespoons cornstarch
4 cups peanut oil (for deep frying)

Steps:

Remove the crusts from the bread.
Dice the bread into 1/4-inch cubes.
Place on a cookie sheet and dry out in a very low oven (200F/90C).
Pat the shrimp dry and mince in a food processor or blender.
Blend in all the remaining ingredients except the oil.
With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
Press the cubes fimrly into the shrimp mixture.
Heat the oil in a wok or deep, wide pot to 375 F.
Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
Drain on paper towels.
Makes approx.
36 balls.
Bonnie Stern Cookbook.

Nutrition Facts : Calories 251.4, Fat 24.5, SaturatedFat 4.2, Cholesterol 19.2, Sodium 141.8, Carbohydrate 5, Fiber 0.2, Sugar 0.4, Protein 3.3

Tips:

To make the shrimp balls more flavorful, use fresh shrimp and season them well with salt, pepper, and garlic powder.
Be sure to chop the shrimp finely so that they will hold together well when frying.
If you don't have a food processor, you can chop the shrimp by hand using a sharp knife.
If the shrimp balls are too wet, they will not hold together well. Add more bread crumbs as needed to absorb any excess moisture.
Be sure to fry the shrimp balls in hot oil so that they will cook evenly and quickly.
Serve the shrimp balls immediately with your favorite dipping sauce.

Conclusion:

These Hundred Corner Shrimp Balls are a delicious and easy-to-make appetizer that is perfect for any occasion. They are crispy on the outside and tender on the inside, and they are sure to be a hit with your guests.