Shrimp Balls Recipe

Imagine biting into perfectly golden, crispy shrimp balls that release an explosion of savory seafood flavor with each mouthful. These delightful spheres of bouncy, tender minced shrimp encased in a wonderfully crunchy exterior have been captivating palates across Asian cuisines for generations. The Shrimp Balls Recipe combines the natural sweetness of fresh shrimp with aromatic seasonings to create an irresistible appetizer or main dish component that’s sure to impress your family and guests. Whether you’re serving them with a zesty dipping sauce or incorporating them into a larger meal, these versatile shrimp balls are surprisingly simple to prepare at home. You’ll learn how to achieve that perfect texture, flavor balance, and golden-brown exterior that makes this dish so craveable.

Why You’ll Love This Recipe

The shrimp balls recipe stands out as a crowd-pleaser for numerous compelling reasons. First, the textural contrast is absolutely divine – the exterior develops a satisfying crispness while the interior remains tender and succulent with pieces of shrimp that provide the perfect bite. Unlike store-bought versions, homemade shrimp dumplings allow you to control the quality and freshness of ingredients, resulting in a cleaner, more vibrant flavor profile.

What makes this recipe particularly appealing is its versatility. These shrimp balls can be prepared in advance and frozen, making them perfect for last-minute entertaining or quick weeknight meals. The recipe is also forgiving for beginners while still delivering restaurant-quality results that will make you feel like a culinary expert.

The umami-rich flavor profile of these shrimp balls satisfies deep cravings while remaining light enough to enjoy as an appetizer or as part of a larger spread. They’re also incredibly economical – transforming simple ingredients into something that feels luxurious and special without breaking the bank. The combination of accessibility and impressive results makes this recipe one you’ll return to again and again.

Ingredients

For these delectable shrimp balls, you’ll need:

• 1 pound (450g) raw shrimp, peeled and deveined
• 2 tablespoons (30ml) sesame oil
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
• 2 teaspoons (10g) cornstarch
• 1 teaspoon (5g) sugar
• ½ teaspoon (2.5g) white pepper
• 1 teaspoon (5g) salt
• 2 tablespoons (10g) chopped green onions
• 1 tablespoon (5g) minced ginger
• 2 cloves (6g) garlic, minced
• 1 egg white
• ¼ cup (30g) water chestnuts, finely chopped (optional)
• Vegetable oil for deep frying (approximately 3 cups/720ml)

The quality of shrimp makes a significant difference in this shrimp ball preparation. Fresh, high-quality shrimp provides the sweet, oceanic flavor that forms the foundation of this dish. The combination of sesame oil and Shaoxing wine contributes an authentic Asian flavor profile, while the water chestnuts add a delightful textural element that contrasts beautifully with the tender shrimp mixture.

Pro Tips

Perfect Texture Technique: The key to creating the ideal shrimp ball texture lies in the processing method. Instead of over-processing the shrimp into a paste, pulse it in your food processor until roughly chopped, then continue processing about half the mixture until paste-like while leaving the other half with more texture. This dual-texture approach creates shrimp balls with a pleasant bite rather than a uniform, bouncy texture that can feel too processed.

Temperature Matters: Always chill your shrimp mixture for at least 30 minutes before forming your balls. This firming period makes the mixture easier to handle and helps the shrimp balls maintain their shape during cooking. For even better results, chill the formed balls for an additional 15 minutes before cooking to further set their structure.

Oil Temperature Control: Maintaining the correct oil temperature is crucial for perfectly crispy shrimp balls. Use a thermometer to keep your oil at a steady 350°F (175°C). If the oil is too hot, the exterior will brown too quickly while leaving the interior undercooked; too cool, and the balls will absorb excess oil and become greasy. For the crispiest results, fry in smaller batches to prevent oil temperature from dropping dramatically when the balls are added.

Instructions

Step 1: Prepare the Shrimp
Begin by thoroughly patting the shrimp dry with paper towels – excess moisture is the enemy of a good shrimp ball mixture. Roughly chop the shrimp into smaller pieces, then transfer about half to a food processor. Pulse until it forms a sticky paste, about 15-20 pulses. Add the remaining chopped shrimp and pulse just 5-6 times to incorporate while maintaining some texture.

Step 2: Season the Mixture
Transfer your shrimp mixture to a large bowl. Add the sesame oil, soy sauce, Shaoxing wine, cornstarch, sugar, white pepper, and salt. Incorporate the green onions, ginger, garlic, egg white, and water chestnuts if using. Using clean hands or a spatula, mix everything thoroughly but gently until well combined, about 2-3 minutes. The mixture should feel sticky and hold together when pressed.

Step 3: Chill and Form
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to meld and makes the mixture easier to handle. Once chilled, wet your hands with cold water (this prevents sticking) and form the mixture into balls about 1½ inches (3.8 cm) in diameter. Place the formed shrimp balls on a parchment-lined tray and refrigerate for another 15 minutes to help them hold their shape.

Step 4: Fry to Perfection
Heat vegetable oil in a deep pot or wok to 350°F (175°C). Working in batches of 5-6 balls to maintain oil temperature, carefully lower the shrimp balls into the hot oil. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and cooked through (they’ll float when done). Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Serve
Allow the shrimp balls to cool slightly before serving. This brief resting period lets the interior set properly while preserving the crispy exterior. Serve immediately with your favorite dipping sauce for the most delightful textural experience.

Variations

Baked Shrimp Balls: For a healthier alternative to the traditional shrimp balls recipe, preheat your oven to 425°F (220°C) and lightly coat the balls with panko breadcrumbs mixed with a small amount of oil. Arrange on a parchment-lined baking sheet and bake for 12-15 minutes, turning halfway through, until golden and cooked through. This method reduces fat content while still achieving a satisfying crunch.

Thai-Inspired Shrimp Balls: Transform your basic shrimp balls with Thai flavors by adding 1 tablespoon of red curry paste, 2 tablespoons of chopped cilantro, 1 tablespoon of lime zest, and 1 teaspoon of fish sauce to the base mixture. These aromatic additions create a vibrant variation perfect for serving with sweet chili sauce or coconut-based dips.

Shrimp and Fish Combination: For a different texture and flavor profile, replace half the shrimp with white fish like cod or pollock in your seafood ball preparation. This combination creates a lighter texture while maintaining the seafood flavor. Add a tablespoon of chopped dill or parsley to complement the milder flavor profile of this variation.

Storage and Serving

Store cooked shrimp balls in an airtight container in the refrigerator for up to 2 days. To reheat, avoid microwaving as it makes them soggy; instead, warm them in a preheated 350°F (175°C) oven for 7-10 minutes until heated through. This method helps restore some of the exterior crispness.

For make-ahead convenience, freeze uncooked shrimp balls on a parchment-lined tray until solid, then transfer to freezer bags where they’ll keep for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the frying time.

Serve these delightful shrimp balls as part of a dim sum spread alongside dumplings and spring rolls. For an elevated appetizer, present them on a bed of shredded lettuce with sweet chili sauce, plum sauce, or a simple soy-vinegar dip. Alternatively, transform them into a complete meal by serving over steamed rice with stir-fried vegetables or adding them to noodle soups for a hearty, satisfying addition.

FAQs

Can I use pre-cooked shrimp for the shrimp balls?
No, pre-cooked shrimp won’t yield the right texture for shrimp balls. The cooking process will make them tough and rubbery. Always use raw shrimp for the best results.

Why are my shrimp balls falling apart during cooking?
This typically happens when there’s not enough binding agent or the mixture wasn’t chilled properly. Ensure you’re including the egg white and cornstarch, and don’t skip the chilling steps in the shrimp balls recipe.

Can I air-fry these shrimp balls instead of deep-frying?
Yes! Air-fry your shrimp balls at 380°F (193°C) for about 8-10 minutes, turning halfway through cooking. Lightly spray them with oil before air-frying for better browning.

How can I tell when the shrimp balls are fully cooked?
Properly cooked shrimp balls will float to the oil’s surface, appear golden brown, and reach an internal temperature of 145°F (63°C). When cut open, they should be opaque throughout with no translucent areas.

Can I make the shrimp ball mixture a day ahead?
You can prepare the shrimp ball mixture up to 24 hours in advance. Keep it covered in the refrigerator, but form the balls only when you’re ready to cook them for the freshest results.

Print