History and Origin of Fried Shrimp Balls
Fried shrimp balls are a traditional dish with roots in Asian cuisine, particularly in China, where seafood and fried preparations are very common. This dish has become popular in various regions of Latin America, adapting to available ingredients and local tastes. In countries like Mexico, they are known simply as "shrimp balls," while in other parts of Central America they may be called "shrimp croquettes" or "fried shrimp meatballs."
The combination of shrimp with fresh ingredients like ginger and bamboo shoots adds a characteristic and fresh flavor that has been appreciated for centuries. The technique of frying these balls gives them a crispy texture on the outside and soft on the inside, making this dish a highly valued appetizer or starter at family gatherings and celebrations.
How to Prepare Fried Shrimp Balls
Ingredients:
Fresh shrimp, water chestnuts, bamboo shoots, fresh ginger, salt, black pepper, white wine, cornstarch, egg white, oil for frying.
Steps:
Prepare the shrimp by cleaning them thoroughly and removing the shell, legs, and deveining.
Finely chop the shrimp.
Combine all ingredients except the oil, use a teaspoon of the mixture and form balls.
Heat the oil in a deep pot or pan and fry the shrimp balls until golden brown.
Remove from the oil and place on paper towels to remove excess oil.
Serve hot.
For a firmer and fluffier texture, increase the cornstarch to 1 tablespoon and use a whole egg instead of just the white.
