Ingredients
Scale
Shrimp Balls
- 1 pound (450g) raw shrimp, peeled, deveined, and tails removed
- 2 garlic cloves, minced
- 1 green onion, finely chopped
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (use gluten-free soy sauce if needed)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon ground white pepper (or black pepper)
- 2 tablespoons water chestnuts, finely chopped (optional, for crunch)
- 1 egg white (for binding)
- ½ cup breadcrumbs (panko preferred)
For Frying
- 2 cups vegetable oil (for deep frying)
Optional Dipping Sauces
- Sweet chili sauce
- Soy-based dipping sauce (soy sauce, rice vinegar, sesame oil, and a touch of honey)
- Garlic aioli
- Spicy sriracha mayo
Instructions
1. Prepare the Shrimp Mixture
- Chop or Blend the Shrimp: Using a sharp knife, finely chop the shrimp until it becomes almost paste-like. Alternatively, you can use a food processor to pulse the shrimp into a coarse paste.
- Combine Ingredients: In a large mixing bowl, combine the chopped shrimp, minced garlic, green onion, cornstarch, soy sauce, sesame oil, sugar, white pepper, chopped water chestnuts (if using), and egg white. Mix thoroughly until all the ingredients are well incorporated.
- Add Breadcrumbs: Gradually add the breadcrumbs to the mixture and stir until it holds together. If the mixture feels too wet, add a little more breadcrumbs, 1 tablespoon at a time.
2. Chill the Mixture
- Shape and Chill: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
3. Shape the Shrimp Balls
- Form the Balls: Remove the mixture from the refrigerator. Using your hands or a small cookie scoop, take about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
- Optional Coating: For extra crunch, roll the formed shrimp balls in panko breadcrumbs before frying.
4. Fry the Shrimp Balls
- Heat the Oil: In a deep pot or wok, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain the temperature.
- Fry in Batches: Carefully add 4-5 shrimp balls to the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, or until the shrimp balls are golden brown and cooked through.
- Drain Excess Oil: Using a slotted spoon, transfer the fried shrimp balls to a plate lined with paper towels to absorb excess oil.
- Repeat: Continue frying the remaining shrimp balls in batches.
5. Serve
- Plate and Garnish: Arrange the shrimp balls on a serving platter. Garnish with chopped green onions or sesame seeds if desired.
- Add Dipping Sauce: Serve with your choice of dipping sauces on the side.
- Enjoy Warm: These shrimp balls are best enjoyed hot and crispy straight out of the fryer.
- Prep Time: 20 minutes
- Chill time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4-5 shrimp balls
- Calories: 230
- Sugar: 1g
- Fat: 13g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g