Crispy Rice Paper Shrimp Balls
Crispy Rice Paper Shrimp Balls
Ingredients
For the Shrimp Paste
- 500 g shrimp, peeled
- 1 egg white
- 1 tablespoon cornstarch
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 clove garlic, grated
- 1/2 teaspoon ginger, grated
For the Coating
- as needed rice paper, for blending into coarse crumbs
Instructions
- 1
Take the 500 g of peeled shrimp. Process ⅔ of the shrimp (approximately 330 g) in a food processor until it forms a smooth paste. Finely chop the remaining ⅓ of the shrimp (approximately 170 g) and set aside in a separate bowl.
⏱️ 5 min
- 2
To the food processor containing the ⅔ shrimp paste, add the egg white, cornstarch, chicken bouillon powder, sugar, salt, white pepper, sesame oil, grated garlic, and grated ginger. Process the mixture until it becomes smooth, sticky, and glossy, ensuring all ingredients are well combined.
⏱️ 3 min
- 3
Transfer the processed shrimp mixture from the food processor to a mixing bowl. Fold in the remaining ⅓ of the finely chopped shrimp, ensuring it's evenly distributed throughout the paste.
⏱️ 2 min
- 4
Using your hands or a sturdy spoon, beat the combined shrimp mixture for 3–5 minutes until it becomes noticeably elastic and sticky. This step helps create the bouncy texture of the shrimp balls.
⏱️ 5 min
- 5
Cover the bowl with plastic wrap and chill the shrimp mixture in the refrigerator for 30 minutes. This will help the mixture firm up, making it easier to roll into balls.
- 6
While the shrimp mixture is chilling, prepare the rice paper coating. Take several sheets of rice paper, tear them into smaller pieces, and blend them in a food processor until they form coarse crumbs. Transfer the crumbs to a shallow dish.
⏱️ 5 min
- 7
Remove the chilled shrimp mixture from the refrigerator. Take small portions of the mixture and roll them into uniform-sized balls, about 1 1/2 inches in diameter.
⏱️ 5 min
- 8
Generously coat each shrimp ball in the prepared rice paper crumbs, pressing gently to ensure the crumbs adhere well to the surface. Set the coated balls aside on a plate or baking sheet.
⏱️ 5 min
- 9
Heat cooking oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully lower the shrimp balls into the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown and cooked through, typically 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 10
Remove the crispy shrimp balls from the oil with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Shrimp Balls
For the Shrimp Paste
- 500 g shrimp, peeled
- 1 egg white
- 1 tablespoon cornstarch
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 clove garlic, grated
- 1/2 teaspoon ginger, grated
For the Coating
- as needed rice paper, for blending into coarse crumbs
Instructions
- 1
Take the 500 g of peeled shrimp. Process ⅔ of the shrimp (approximately 330 g) in a food processor until it forms a smooth paste. Finely chop the remaining ⅓ of the shrimp (approximately 170 g) and set aside in a separate bowl.
⏱️ 5 min - 2
To the food processor containing the ⅔ shrimp paste, add the egg white, cornstarch, chicken bouillon powder, sugar, salt, white pepper, sesame oil, grated garlic, and grated ginger. Process the mixture until it becomes smooth, sticky, and glossy, ensuring all ingredients are well combined.
⏱️ 3 min - 3
Transfer the processed shrimp mixture from the food processor to a mixing bowl. Fold in the remaining ⅓ of the finely chopped shrimp, ensuring it's evenly distributed throughout the paste.
⏱️ 2 min - 4
Using your hands or a sturdy spoon, beat the combined shrimp mixture for 3–5 minutes until it becomes noticeably elastic and sticky. This step helps create the bouncy texture of the shrimp balls.
⏱️ 5 min - 5
Cover the bowl with plastic wrap and chill the shrimp mixture in the refrigerator for 30 minutes. This will help the mixture firm up, making it easier to roll into balls.
- 6
While the shrimp mixture is chilling, prepare the rice paper coating. Take several sheets of rice paper, tear them into smaller pieces, and blend them in a food processor until they form coarse crumbs. Transfer the crumbs to a shallow dish.
⏱️ 5 min - 7
Remove the chilled shrimp mixture from the refrigerator. Take small portions of the mixture and roll them into uniform-sized balls, about 1 1/2 inches in diameter.
⏱️ 5 min - 8
Generously coat each shrimp ball in the prepared rice paper crumbs, pressing gently to ensure the crumbs adhere well to the surface. Set the coated balls aside on a plate or baking sheet.
⏱️ 5 min - 9
Heat cooking oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully lower the shrimp balls into the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown and cooked through, typically 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 10
Remove the crispy shrimp balls from the oil with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil. Serve immediately.
⏱️ 2 min