Description
Shrimp Balls Recipe: Crunchy shrimp goodness coated in a crispy crust – perfect for snacking, appetizers, or party platters!
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 2 shrimp balls
- Calories: 160 calories per serving
- Sugar: 2 grams
- Sodium: 520 mg
- Fat: 8 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 6.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 1 gram
- Protein: 15 grams
- Cholesterol: 140 mg