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
Scale
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