4 Serves
45 Mins
Place the raw shrimp into a food processor and pulse until a smooth paste is formed.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
131 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
225 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
545 mg / 1,250 mgPotassium
718 mg / 4,700 mgSodium
902 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
719 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Add the salt, black pepper, ginger, red onion, red bell pepper, and parsley to the processor. Pulse again until all ingredients are finely minced and well incorporated.
Transfer the shrimp mixture to a large bowl. Add the egg, egg yolks, and bread crumbs, then mix thoroughly by hand until the texture is uniform.
Shape the mixture into small, uniform balls. Prepare a dredging station with all purpose flour and a separate bowl for the egg wash.
Heat the cooking oil in a deep-frying pot or heavy-bottomed pan to medium heat.
Dredge each shrimp ball in flour, dip into the egg wash, and coat once more in flour before carefully dropping into the hot oil.
Fry the shrimp balls for 3-4 minutes until they are golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
46
g117
g58
g
