Crispy Fried Shrimp Balls
Crispy Fried Shrimp Balls
Ingredients
For the Shrimp Paste Filling
- 1 pound raw shrimp, peeled, deveined, and patted dry
- 1 egg white
- 2 tablespoons green onions, finely chopped
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
For the Coating and Frying
- 10 egg roll wrappers
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup Thai sweet chili sauce, for dipping
Instructions
- 1
Prepare the shrimp paste filling: In a food processor, combine the peeled and deveined raw shrimp, egg white, chopped green onions, cornstarch, soy sauce, grated fresh ginger, granulated sugar, salt, and white pepper. Pulse until a smooth, thick paste forms. Do not over-process; a few small chunks of shrimp are acceptable for texture.
⏱️ 5 min
- 2
Prepare the coating: Stack the egg roll wrappers neatly. Using a sharp knife, cut the stack into very thin strips, about 1/8-inch wide. Gently separate and fluff the strips on a large plate or shallow dish to prevent them from sticking together.
⏱️ 10 min
- 3
Form the shrimp balls: Lightly wet your hands to prevent sticking. Take about 1 tablespoon of the shrimp paste and roll it into a ball, approximately 1 1/2 inches in diameter. Repeat with the remaining shrimp paste.
⏱️ 10 min
- 4
Coat the shrimp balls: Roll each shrimp ball in the shredded egg roll wrapper strips, gently pressing the strips onto the ball to ensure it is fully coated. The strips should adhere and create a spiky, textured exterior. Place the coated shrimp balls on a clean plate or baking sheet.
⏱️ 5 min
- 5
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Fry the shrimp balls: Carefully lower 3-4 shrimp balls into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature of the shrimp should reach 165°F (74°C).
⏱️ 4 min•🌡️ 350
- 7
Drain and serve: Using a slotted spoon or spider, remove the fried shrimp balls from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining shrimp balls. Serve immediately with Thai sweet chili sauce for dipping.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Shrimp Balls
For the Shrimp Paste Filling
- 1 pound raw shrimp, peeled, deveined, and patted dry
- 1 egg white
- 2 tablespoons green onions, finely chopped
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
For the Coating and Frying
- 10 egg roll wrappers
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup Thai sweet chili sauce, for dipping
Instructions
- 1
Prepare the shrimp paste filling: In a food processor, combine the peeled and deveined raw shrimp, egg white, chopped green onions, cornstarch, soy sauce, grated fresh ginger, granulated sugar, salt, and white pepper. Pulse until a smooth, thick paste forms. Do not over-process; a few small chunks of shrimp are acceptable for texture.
⏱️ 5 min - 2
Prepare the coating: Stack the egg roll wrappers neatly. Using a sharp knife, cut the stack into very thin strips, about 1/8-inch wide. Gently separate and fluff the strips on a large plate or shallow dish to prevent them from sticking together.
⏱️ 10 min - 3
Form the shrimp balls: Lightly wet your hands to prevent sticking. Take about 1 tablespoon of the shrimp paste and roll it into a ball, approximately 1 1/2 inches in diameter. Repeat with the remaining shrimp paste.
⏱️ 10 min - 4
Coat the shrimp balls: Roll each shrimp ball in the shredded egg roll wrapper strips, gently pressing the strips onto the ball to ensure it is fully coated. The strips should adhere and create a spiky, textured exterior. Place the coated shrimp balls on a clean plate or baking sheet.
⏱️ 5 min - 5
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Fry the shrimp balls: Carefully lower 3-4 shrimp balls into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature of the shrimp should reach 165°F (74°C).
⏱️ 4 min•🌡️ 350 - 7
Drain and serve: Using a slotted spoon or spider, remove the fried shrimp balls from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining shrimp balls. Serve immediately with Thai sweet chili sauce for dipping.
⏱️ 6 min