Balinese Shrimp Balls

5 from 9 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 10 people



  • 250 g Shrimp, peeled, head and tail, raw, frozen
  • 2 Eggs, size S
  • 6 g Chicken broth, Kraft bouillon
  • 30 g Carrot
  • 2 tbsp Celery leaves, fresh or frozen, finely chopped
  • 2 tsp Aji-No-Moto, (high-purity glutamate, optional)
  • 4 tbsp Sunflower oil
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Lemon juice
  • 1 tbsp Tapioca flour
  • 1 tbsp Sago flour
  • 1 tbsp Baking powder
  • 1 liter Water
  • 20 g Chicken broth or salt

To garnish:

  • Flowers and leaves


  • Work the prawns with a chopping knife or cleaver until a creamy paste is formed. Do not use a meat grinder for this! Put the paste and the minced chicken in a larger bowl. Beat an egg and separate the egg white and yolk. Whisk the egg yolks with the chicken stock and add to the shrimp paste. Open the 2nd egg and whisk with the egg white from the 1st egg. Fry the scrambled eggs in a pan with 2 tbsp sunflower oil and a pinch of salt. Let cool, chop the pieces into small pieces.
  • Wash and peel the carrots, cut off both ends and cut across the bottom with a julienne slicer into short silk threads. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use two tablespoons of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
  • Put all the remaining ingredients for the balls with the remaining sunflower oil in the bowl and mix until homogeneous. Cover and let the mixture mature for 1 hour in the refrigerator.
  • Bring 1 liters of water to a boil in a 2-liter saucepan. Dissolve the chicken stock, bouillon or salt in it. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. Use a slotted spoon to remove the balls that have floated and risen for about 5 minutes, garnish as desired, serve fresh and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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