Cake Pop Maker Shrimp Balls
Shrimp balls are the kind of party food that you really want to take home from the party. Succulent, flavorful shrimp inside warm, tender breading is a match made in heaven the likes of which is hard to match. About the only thing bad about this dish is that it can be rough to make, especially if you’re not exactly a master chef.
At least, it used to be. With our new recipe, you’ll be able to have amazing shrimp balls basically whenever you like thanks to this one simple kitchen hack – the cake pop maker.
It’s possible you already have one of these devices, a boon for anyone looking to make spherical foods cheaply and easily. Let’s not delay as we explore how to make cake pop maker shrimp balls.
Once thought to be a world away, now you can have amazing shrimp balls in your home whenever you like thanks to this cake pop maker shrimp balls recipe.
Savory, spicy, sweet, salty, sesame-y shrimp in some deliciously moist and airy breading is no longer reserved for special occasions. Just bust out the cake pop maker and have it whenever you please.
One of the great things about this recipe is that it works so well with all kinds of shrimp ball variants. Our recipe uses an Asian-style shrimp filling, but you could very easily dress it up into whatever flavor profile you like.
Whether it’s cheesy, lemony, or anything else you might like, the possibilities are almost endless.
Any other cake pop maker recipes you’d like us to hack? Let us know what you’re craving and we’ll start work on a new and equally delicious recipe for you to try out.
Cake Pop Maker Shrimp Balls
For the bread:
- ½ cup water
- 1 tbsp. sugar
- 1 tsp. dry yeast
- 1 cup flour
- ½ tbsp. vegetable oil
For the filling:
- ½ cup shrimp - peeled, cooked and finely chopped
- 2 tsp. honey
- 1 tsp. sesame oil
- 1 tsp. ginger - grated
- 1 tsp. chili garlic sauce*
- Soy sauce or your favorite Asian sauce
- Heat the water until warm (not too hot, just warm).
- Add the sugar and yeast, and let it rest until foamy (around 10 min).
- Place the flour in a bowl, and make a hole in the middle.
- Pour the vegetable oil and yeast mixture into the center.
- Mix with a wooden spoon until soft. If it’s too sticky, just add a bit more flour.
- Once it separates from the sides of the bowl, transfer to a clean working surface and knead for 15 minutes (don’t skip this step, this helps gluten to develop and the bread will be soft and airy).
- Add some more flour to the bowl and place the dough ball inside, cover with plastic wrap and let it sit for around 1 hour, or until it doubles in size.
- Mix all filling ingredients together.
- Once the dough is ready, work it a little more with your hands, and form it into a long cylinder.
- Cut the cylinder into 24 equal pieces.
- For each piece: make a ball, and flatten it to form a thin disc.
- Place around 1/2 tsp. of shrimp filling inside the disc, close it with your hand and shape into a ball. Repeat for each.
- Bake in the cake pop maker for 3 to 4 minutes, or until golden brown and cooked through. (You may need to flip them half way through to golden both sides evenly.)
- Let cool a couple minutes before serving. Serve with soy sauce or your favorite Asian sauce.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Mango Soup
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!