Best 5 Oden With Homemade Shrimp Balls Recipes
ODEN WITH HOMEMADE SHRIMP BALLS
Oden is a comforting Japanese one-pot dish in which assorted fish cakes, vegetables, fried tofu and hard-boiled eggs are simmered in a dashi broth. Hondashi, bonito soup stock made from dried bonito and flavors of kombu, is a convenient pantry item that creates instant dashi. Homemade shrimp balls with fragrant ginger, garlic and scallions replace store-bought fish cakes in this version. As they poach alongside earthy mushrooms and daikon, the soup becomes fortified with deep seafood flavor. Inari-no-moto, found canned in most Asian markets, is deep-fried tofu that has been cooked in dashi, soy sauce and mirin until it softens and absorbs the sauce. The tofu adds texture and another layer of seasoning, but the hot pot is just as tasty without. Add udon noodles for a heartier meal.
Provided by Kay Chun
Categories dinner, seafood, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, arrange eggs in a single layer and add enough water to cover by 1 inch. Bring to a full boil, then cover and turn off the heat. Let stand for 10 minutes. Drain and run under cold water until eggs are cooled, then peel.
- Meanwhile, in a large pot, heat oil over medium. Add mushrooms and cook, stirring occasionally, until softened and lightly golden, about 3 minutes. Add 8 cups water, the daikon, cabbage and instant dashi powder, and bring to a boil over high heat. Reduce heat to medium and simmer until daikon is tender, about 15 minutes.
- While daikon cooks, in a medium bowl, combine shrimp, scallions, ginger, garlic, salt and cornstarch, and mix well. Using about a scant 2 tablespoons per shrimp ball, form mixture into 16 balls about 1 1/2 inches in diameter. Mixture will be sticky, so work with moistened hands.
- Add shrimp balls, inari-no-moto and eggs to pot and simmer until shrimp balls turn pink and are cooked through, about 5 minutes. Stir in udon, if using.
- Divide the shrimp balls, vegetables, tofu and udon among bowls. Halve eggs and add to bowls. Fill bowls with broth and serve with hot mustard on the side for dipping.
HUNDRED CORNER SHRIMP BALLS
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
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.
EASY CRISPY VIETNAMESE SHRIMP BALLS
This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.
Provided by Arads
Categories Appetizers and Snacks Seafood Shrimp
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
- Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
- Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
- Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
- Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 17.2 g, Cholesterol 156 mg, Fat 18.9 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 3 g, Sodium 385 mg, Sugar 2.7 g
BAKED SHRIMP BALLS
I love shrimp balls, but not the deep fried ones. Steamed dumplings are great but often take more time than I want. These are easier than apple pie but taste terrific and are low fat. I often leave out the water chestnuts. Other additions are green onions or garlic to taste.
Provided by MarraMamba
Categories Asian
Time 35m
Yield 10-20 balls
Number Of Ingredients 10
Steps:
- Place everything into a bowl and mix together.
- Shape mixture into small balls. Place on a lightly greased cookie sheet. Spray balls with olive oil (I use a spray bottle) and bake at 350ºF for 25 minutes.
- Serve hot with lemon wedges or chili sauce (sweet or not).
CAJUN SHRIMP BALLS
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.
Provided by Molly53
Categories Cajun
Time 1h5m
Yield 24 balls
Number Of Ingredients 11
Steps:
- Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
- Stir in milk, salt and hot pepper sauce.
- Cook until thickened, stirring constantly.
- Remove from heat and stir in minced shrimp.
- Shape into balls, using one tablespoon mixture per ball.
- Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
- Chill 30 minutes.
- Heat oil to 350°F.
- Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
- Keep warm in low oven on paper towel lined plate; repeat with remaining balls.
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