Why You’ll Love This Recipe
Shrimp Balls are a savory and satisfying appetizer or snack made from minced shrimp, seasonings, and a light crispy coating. Popular in Asian cuisines, these bite-sized delights are perfect for parties, dim sum spreads, or as a unique side dish. With a golden-brown exterior and juicy, flavorful interior, shrimp balls offer a delicious way to enjoy seafood in a fun and shareable form.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined)garlicgingergreen onionsoy saucesesame oilcornstarchwhite pepperegg whitesaltvegetable oil (for frying)
directions
Clean and devein the shrimp, then finely mince or process in a food processor until a paste forms.
In a bowl, mix the shrimp paste with minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, egg white, cornstarch, white pepper, and salt.
Stir the mixture until sticky and well combined.
Wet your hands and shape the mixture into small balls, about 1 inch in diameter.
Heat oil in a deep pan or fryer to 350°F (175°C).
Fry the shrimp balls in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per batch.
Remove and drain on paper towels.
Serve hot with dipping sauces like sweet chili or soy-vinegar.
Servings and timing
This recipe yields approximately 20 shrimp balls.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes
Variations
Add chopped water chestnuts for extra crunch.
Incorporate finely diced carrots or bell peppers for color and sweetness.
Use a combination of shrimp and fish paste for a more complex seafood flavor.
Coat in panko breadcrumbs before frying for an extra crispy texture.
Steam instead of frying for a lighter version.
storage/reheating
Store leftover shrimp balls in an airtight container in the refrigerator for up to 3 days.Reheat by baking at 350°F for 10 minutes or pan-frying until warmed through.Freeze uncooked shrimp balls on a tray, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding a few extra minutes.
FAQs
What type of shrimp is best?
Medium to large raw shrimp work best for a flavorful and moist texture.
Can I use frozen shrimp?
Yes, thaw and pat dry thoroughly before using.
Are shrimp balls gluten-free?
Yes, if you use gluten-free soy sauce and ensure no other ingredients contain gluten.
Can I bake shrimp balls?
Yes, bake at 375°F for about 15-18 minutes, flipping halfway through.
Do shrimp balls need a dipping sauce?
They’re flavorful on their own, but dipping sauces enhance the taste.
Can I make these in advance?
Yes, shape them ahead and refrigerate for up to a day or freeze for longer storage.
Can I use a food processor?
Absolutely, it helps achieve a smooth, sticky shrimp paste quickly.
Why is my shrimp mixture not sticking together?
Ensure it’s well-mixed until sticky, and don’t skip the egg white and cornstarch.
How do I know they’re cooked?
They should be golden brown and firm to the touch, with an internal temperature of 145°F.
Are these spicy?
Not inherently, but you can add chili flakes or hot sauce for heat.
Conclusion
Shrimp Balls are a delicious way to enjoy seafood in a fun, flavorful form. Whether fried to crispy perfection or steamed for a healthier option, they’re sure to impress guests and satisfy cravings. Try them as a starter or side dish and enjoy their irresistible texture and taste.
Print
Shrimp Balls Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 18–20 shrimp balls 1x
- Category: Appetizer
- Method: Pan‑fry
- Cuisine: Asian Fusion
- Diet: Low Fat
Description
Crispy‑fried shrimp balls that are tender inside and perfect as a party appetizer or snack—serve with your favorite dipping sauce.
Ingredients
- 1 lb (450 g) raw shrimp, peeled, deveined, and roughly chopped
- 1/2 cup plain breadcrumbs
- 2 tsp grated fresh ginger
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 1 large egg, lightly beaten
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp white pepper
- Vegetable oil for frying
Instructions
- Pulse the chopped shrimp in a food processor until it forms a coarse paste.
- In a bowl, combine the shrimp paste with breadcrumbs, ginger, garlic, green onions, egg, soy sauce, sesame oil, salt, and white pepper. Stir until well mixed.
- Wet your hands and form the mixture into 1¼–1½‑inch balls.
- Heat about 1 inch of oil in a skillet over medium heat.
- Fry the shrimp balls in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with sweet chili sauce, soy‑ginger dip, or your favorite sauce.
Notes
- For best texture, ensure the shrimp paste holds together—add more breadcrumbs if too wet.
- Feel free to adjust ginger, garlic, salt, and pepper to taste.
- To make them healthier, bake at 400 °F (200 °C) for 12–15 minutes instead of frying.
- You can prepare and freeze balls uncooked; fry directly from frozen, adding 1–2 minutes to cooking time.
Nutrition
- Serving Size: 3 shrimp balls (≈2 oz / 56 g)
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 70 mg
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