Posted in Recipes

Shrimp and Pork Balls

Shrimp and Pork Balls 1

Today, I am going to show you a couple of little dishes made with the same basic  ‘dumpling filling’ mix I made for my Shrimp and Pork Stuffed Mushrooms  a while ago. As I mentioned in that post, the combination of shrimp and pork is one of my most favorite dumpling fillings but I wanted to use it in a few non-dumpling applications as well. The stuffed mushrooms were first but then I used the remainder of the mix to make some ‘balls’ that I almost think of as ‘dumplings without wrappers’ …

Shrimp and Pork Balls 2

This is the seasoned pork and shrimp just before I made my stuffed mushrooms. Afterwards, I processed the mix again by rapid chopping with two heavy knives as I wanted a smoother. Less chunky blend. Unfortunately, I didn’t take a picture of it but it looks very much the same except the largish pieces of raw shrimp are no longer apparent. Once done, I formed the remaining mix into 16 small balls, each a little larger than a quail’s egg.


Shrimp and Pork Balls 3

The balls can be cooked any number of ways but I chose to poach them first. The benefit of this is that it is easy to do and you can refrigerate, or even freeze them for later re-cooking by frying, steaming or braising.


Shrimp and Pork Balls 4

Here are 14 of the balls already cooled down. I was planning on up to three dishes but I scrapped one as I couldn’t help myself and ended up eating 4 of them cold with just a little soy sauce. For the first dish, which is shown in the first picture, I put three balls on a bed of chopped lettuce and then nuked them for about 60 seconds (steaming would be more traditional, I suppose but that would have taken probably ten minutes and the lettuce wouldn’t hold up for that long). Finally, I drizzled the top of the balls with a little of my home-made Simple Chili Oil (which is one of my favorite condiments for dumplings).


Shrimp and Pork Balls 5

My second dish with the balls (if you don’t count the little snack I scarfed down first) was a pair of skewers each with three balls that I first briefly pan-fried in just a little oil until lightly browned on all sides. I then just served them with a sauce made from a mix of Oyster Sauce, Sriracha Sauce, Rice Wine and a little sugar. The result was very nice indeed and I look forward to trying these on a nice smoky barbecue sometime.







I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

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