Crispy Shrimp Balls with Green Onion and Ginger Recipe
There’s something incredibly satisfying about biting into Crispy Shrimp Balls with Green Onion and Ginger Recipe — that wonderful crunch giving way to tender, flavorful shrimp inside. This recipe is one of my go-tos when I want a party snack that feels homemade yet effortlessly impressive. Plus, the fresh zing from ginger and the subtle sweetness of green onion make each ball burst with flavor, far beyond the usual fried fare.
This recipe works beautifully as an appetizer or a main event paired with some steamed rice and a dipping sauce. I’ve found that it’s perfect to whip up when guests drop by unexpectedly, or when you simply want to treat yourself to something a little fancy on a weeknight. Trust me, once you try these Crispy Shrimp Balls with Green Onion and Ginger Recipe, you’ll be adding it to your regular rotation!
Ingredients You’ll Need
All the ingredients come together in a way that balances texture and flavor brilliantly. When you shop, picking fresh shrimp and vibrant green onions will make a noticeable difference in the final dish.
- Raw shrimp: I always recommend buying fresh if you can, peeled and deveined to save prep time.
- Breadcrumbs (preferably panko): Panko adds that light, airy crispiness we want in the fried balls.
- Egg: Acts as a binder to hold everything together nicely.
- Green onions: Use the bright green parts for a delicate onion flavor and a pop of color.
- Garlic: Minced garlic gives depth and a warm aroma to the shrimp mixture.
- Fresh ginger: Grated ginger adds a fragrant zing that’s essential here.
- Soy sauce: Brings that savory umami touch to balance the sweetness of shrimp.
- Sesame oil: Just a little for a subtle nutty flavor.
- Salt and black pepper: For seasoning—don’t skip these!
- Cilantro (optional): Fresh chopped cilantro is a lively addition if you like a herbaceous note.
- Cornstarch (optional): If your mixture feels too loose, a tablespoon helps bind without changing texture.
- Vegetable oil: For frying. You want something with a high smoke point to get that crisp crust.
Variations
I love playing around with this Crispy Shrimp Balls with Green Onion and Ginger Recipe depending on the mood and occasion. Don’t be afraid to experiment! Cooking should be fun, and tweaks can make it your own.
- Variation: Sometimes I add a touch of chili flakes or fresh chopped chili to the mix for a spicy kick—it’s my personal favorite twist for game night.
- Dietary modification: If you’re avoiding breadcrumbs, crushed rice crackers work really well for a gluten-free alternative with great crunch.
- Seasonal change: Swap green onions for scallions or even chives if that’s what you have on hand; each brings a slightly different flavor profile.
How to Make Crispy Shrimp Balls with Green Onion and Ginger Recipe
Step 1: Prep your shrimp and aromatics
Start by chopping your raw shrimp into small pieces—this helps keep the shrimp balls tender instead of chewy. Then, finely mince the garlic, grate the fresh ginger, and chop the green onions. I always like to have everything ready before mixing because once you start, the process moves fast!
Step 2: Mix ingredients for perfect binding
In a large bowl, combine chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. If you’re using cilantro or cornstarch, toss them in now. Mix gently but thoroughly until all ingredients are just combined. Don’t overwork the mixture or the shrimp balls might turn dense.
Step 3: Shape and chill for easier frying
Wet your hands lightly to prevent sticking and form golf ball-sized portions of the shrimp mixture. Place them on a lined tray and pop them into the fridge for at least 15 minutes. This chilling step helps them hold shape when frying.
Step 4: Fry to golden crisp perfection
Heat a few inches of vegetable oil in a heavy-bottomed pan to about 350°F (175°C). Carefully drop the shrimp balls in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning halfway, until they’re golden brown and crispy outside. Drain on paper towels and serve right away for that unbeatable crunch.
How to Serve Crispy Shrimp Balls with Green Onion and Ginger Recipe
Garnishes
For garnishes, I love a sprinkle of extra chopped green onions or fresh cilantro to brighten the plate. A squeeze of fresh lime can add a nice acidic contrast too. Sometimes I serve with toasted sesame seeds on top for a little texture and visual appeal.
Side Dishes
I usually pair these crispy shrimp balls with a simple Asian cucumber salad or steamed jasmine rice. They also go beautifully alongside a cold noodle salad or a fresh slaw with a tangy dressing—keeps things light and balanced.
Creative Ways to Present
For parties, I’ve arranged these shrimp balls on a bed of crisp lettuce leaves with small dipping bowls of soy-ginger sauce and sweet chili sauce. You can even skewer them individually for easy finger food presentation, which always gets compliments!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which doesn’t happen often in my house!), store them in an airtight container in the fridge for up to 2 days. I recommend reheating in the oven or air fryer to restore crispiness instead of the microwave.
Freezing
I’ve frozen shaped but uncooked shrimp balls on a tray, then transferred them to a freezer bag. When I’m ready to cook, I fry them straight from frozen—adding just a minute or two to the frying time. It’s a great way to prep ahead for spontaneous snacking!
Reheating
To reheat, I pop leftover shrimp balls in a preheated oven at 375°F (190°C) for about 8-10 minutes. This revives the crunch nicely without drying them out. An air fryer also does an excellent job—just keep a close eye so they don’t burn.
FAQs
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Can I use frozen shrimp for this Crispy Shrimp Balls with Green Onion and Ginger Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before chopping. Excess moisture can make the mixture too wet, so drying helps keep the balls firm and crisp when fried.
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Is it possible to bake these shrimp balls instead of frying?
Yes, you can bake them for a lighter version. Place them on a greased baking sheet and cook at 400°F (200°C) for about 15-20 minutes, turning halfway through. They won’t be quite as crispy as frying, but still delicious and healthier.
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How do I prevent the shrimp balls from falling apart while frying?
Make sure your mixture isn’t too wet—use panko breadcrumbs and chill the shaped balls before frying. Also, avoid overcrowding the pan to keep oil temperature stable, which helps maintain their shape during frying.
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What dipping sauces go best with this recipe?
I love classic sweet chili sauce, soy-ginger sauce, or even a simple mayo with a little sriracha mixed in. These all complement the crispiness and flavors perfectly!
Final Thoughts
Making Crispy Shrimp Balls with Green Onion and Ginger Recipe always feels like a little celebration in my kitchen. The crispy outside and juicy, flavorful inside never fail to delight everyone at the table. I’m confident you’ll enjoy making and sharing this recipe as much as I do—so don’t hesitate to give it a try. It’s one of those dishes that turns simple ingredients into something truly special with just a bit of love and care.
Print
Crispy Shrimp Balls with Green Onion and Ginger Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 shrimp balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Crispy and flavorful shrimp balls made with fresh shrimp, aromatic ginger and garlic, and a touch of soy sauce. These bite-sized appetizers are perfect for frying to golden perfection and serving as a tasty snack or appetizer.
Ingredients
Shrimp Balls
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1 egg, beaten
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped (optional)
- 1 tablespoon cornstarch (optional, for binding)
For Frying
- Vegetable oil, for frying
Instructions
- Prepare the shrimp: Rinse the shrimp thoroughly, peel and devein them if not already done. Pat dry with paper towels.
- Chop and combine ingredients: Finely chop the shrimp or pulse briefly in a food processor until coarsely ground but not pureed. In a large bowl, combine the chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, pepper, cilantro (if using), and cornstarch. Mix well until all ingredients are evenly incorporated.
- Form shrimp balls: Using your hands, shape the mixture into small, bite-sized balls, about 1 inch in diameter. Ensure they’re compact to hold their shape during frying.
- Heat oil for frying: Pour vegetable oil into a deep skillet or pan to about 2 inches deep and heat over medium-high heat until it reaches around 350°F (175°C). You can test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface quickly.
- Fry the shrimp balls: Carefully add the shrimp balls in batches to avoid overcrowding. Fry them for 3-4 minutes per side or until they are golden brown and cooked through. Use a slotted spoon to turn them gently and remove them when done.
- Drain and serve: Transfer the fried shrimp balls to a plate lined with paper towels to drain excess oil. Serve warm with dipping sauce of your choice such as sweet chili or soy sauce.
Notes
- Pulsing shrimp in a food processor helps achieve the perfect texture, but avoid over-processing to prevent mushiness.
- The cornstarch is optional but helps to bind the mixture for firmer shrimp balls.
- Ensure oil temperature stays consistent for even frying and crispy texture.
- These shrimp balls can also be baked or air fried as a healthier alternative, adjusting cooking times accordingly.
- Serve with sweet chili sauce or soy sauce for extra flavor.
Keywords: shrimp balls, fried shrimp appetizer, Asian shrimp snack, crispy shrimp balls, seafood appetizer
