These Asian shrimp-inspired meatballs are not only outstanding but addicting.  I choose to serve them with a healthy dollop of aioli on top of each ball.  If you live anywhere where mosquitoes are raging outside because of the heat and humidity, even more reason to stay indoors and knock these out tonight, as they are pretty light in preparation and rather filling for a weekday meal substituting for the customary meatball.   Try not to omit the bonito flakes – they add the most outstanding, umami flavor.  They’re available through most Asian markets and definitely on Amazon.  You’ll be amazed at the many dishes you will put them to use, they are a must in any Asian pantry.


½ LB of raw shrimp – deveined and tails removed

3 boneless chicken thighs – skins removed and cut up in spices

2 TBSP of corn starch

1 egg white – beaten

3 TBSP panko

1 cup extra panko for rolling the balls

2 scallions – minced very finely

1 shallot – chopped minced very finely

2 TBSP rice wine vinegar

1 TBSP shrimp paste

1 TBSP of fish sauce

1 TSP sesame oil

1 TBSP of garlic/ginger paste

½ cup chopped fresh cilantro

Katsuobushi – bonito flakes

Sweet chili sauce

2 TBSP soy sauce

½ TSP sesame oil


Place the raw shrimp and the chicken into a food processor and pulse to rough chop.  Beat the egg white with the cornstarch and add it to the mixture along with panko and blitz again so it comes together.

Transfer the mixture into a working bowl and add the shallot, scallions, sesame oil, rice vinegar, shrimp paste, garlic/ginger paste and 3-4 TBSP panko and half of the chopped cilantro.  Mix well and wet your hands to form 1” balls.  Roll in the panko, place in a cookie sheet and refrigerate at least 1 hour.

Heat up about 2” of sunflower oil and when the oil begins to shimmer add the balls and fry them in batches for about 6 minutes, turning after 2-3 minutes to brown all over.  Remove from the oil and drain on paper towels. Place the chili sauce on the bottom of each individual bowl, add the balls (5-6 per person), a dollop of aioli on top and sprinkle with the rest of the cilantro and finish with bonito flakes.


3 TBSP May Ploy sweet chili sauce

2 TBSP soy sauce

½ TSP of sesame oil

2 TBSP rice wine vinegar

1 TSP sugar

Place the ingredients in a medium bowl and whisk well to mix ingredients together.


3-4 garlic cloves – peeled and roughly chopped

½ TSP of kosher salt

2 egg yolks

1/2 TSP Dijon mustard – Grey Poupon

1 TBSP lemon juice

½ cup of EVOO (extra virgin olive oil)

½ cup of Canola oil

¼ cup of cilantro

½ TSP sesame oil

Mix the oils together and set aside.

Mash the garlic cloves with the salt in the pestle to obtain a smooth paste.  I use the measuring cup that was provided with my Breville immmersion blender and place all the ingredients inside, including the oils – you can also use a medium sized mason jar.

Insert the blender all the way to the bottom of the plastic cup, turn it on and blend for about 30-40 seconds without lifting, until you see the emulsion getting thicker around the sides of the cup.  Then move the blender up and down slowly a few times till the mixture has thickened to the desired consistency.  The whole process takes less than 1 minute.

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Pantry Rat