Go Back
Print

Asian Sesame Shrimp Meatballs

Course Appetizer, Main Course
Cuisine Chinese
Keyword shrimp
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

Shrimp meatballs

  • 1 lb shrimp
  • 4 ounces water chestnuts
  • ¼ cup cilantro
  • 2 scallions
  • 2 shallots
  • ½-inch knob ginger peeled
  • 2 cloves garlic
  • 1 egg white
  • 2 teaspoons Shaoxing wine
  • 2 teaspoons hoisin
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 cup panko
  • oil for pan-frying

Sesame chili sauce

  • 4 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon sesame oil
  • ½ tablespoon sambal
  • ½ tablespoon rice vinegar
  • 1 tablespoon sesame seeds
  • 1 tablespoon toasted coconut
  • 2 scallions chopped

Instructions

  • Use a food processor and pulse together shrimp with water chestnuts, cilantro, scallions, shallots, ginger, and garlic until coarsely chopped. Alternatively, chop by hand. Transfer shrimp mixture to a bowl and season with egg white, Shaoxing wine, hoisin, cornstarch, sesame oil, and black pepper. Mix until well combined.
  • Pour panko into a bowl. Scoop about 2-3 tablespoons of shrimp meatball mixture and shape into balls. Coat balls in panko and place on a baking sheet pan. Repeat with the remaining shrimp mixture.
  • Heat 2 tablespoons oil in a large saute pan over medium heat. Arrange meatballs in an even layer and cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown. Repeat with the remaining meatballs, adding more oil as needed.
  • Meanwhile, prepare the sauce. Combine water, soy sauce, sugar, sesame oil, sambal, and rice vinegar in a small pot. Bring to a boil over high heat, then reduce heat to low and simmer for 3 minutes. Remove from heat.
  • Drizzle sauce on shrimp meatballs and garnish with sesame seeds, toasted coconut, and chopped scallions. Serve with extra sauce on the side.