Crispy Shrimp Balls with Crab Claw
Crispy Shrimp Balls with Crab Claw
Ingredients
- 400 grams shrimp
- 1 egg white
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- as needed white pepper
- as needed sesame oil
- as needed bread crumbs
- 4 crab claws, cleaned
- as needed oil, for deep frying
- as needed ice water
Instructions
- 1
Peel and devein the 400 grams of shrimp. Rinse the shrimp thoroughly under cold water.
⏱️ 5 min
- 2
Place the rinsed shrimp in a bowl of ice water and let them chill for 15 minutes. This step helps to make the shrimp bouncy.
- 3
Drain the shrimp from the ice water and pat them completely dry with paper towels. Ensure no excess moisture remains.
⏱️ 5 min
- 4
Roughly chop the dried shrimp into small pieces.
⏱️ 5 min
- 5
Transfer the chopped shrimp to a food processor. Add the 1 egg white, 1/2 teaspoon granulated sugar, 1/2 teaspoon salt, 2 tablespoons cornstarch, a dash of white pepper, and a few drops of sesame oil. Blend until a smooth paste forms. Be careful not to over-process.
⏱️ 5 min
- 6
Take one cleaned crab claw and mould a portion of the shrimp paste around it, forming a ball shape with the crab claw sticking out as a handle.
⏱️ 5 min
- 7
Roll the assembled shrimp balls in bread crumbs, ensuring they are fully coated on all sides.
⏱️ 5 min
- 8
Heat enough oil for deep frying in a deep pan or pot to 350°F (175°C). Carefully place the coated shrimp balls into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until they are golden brown and crispy, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 9
Remove the fried shrimp balls from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shrimp Balls with Crab Claw
- 400 grams shrimp
- 1 egg white
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- as needed white pepper
- as needed sesame oil
- as needed bread crumbs
- 4 crab claws, cleaned
- as needed oil, for deep frying
- as needed ice water
Instructions
- 1
Peel and devein the 400 grams of shrimp. Rinse the shrimp thoroughly under cold water.
⏱️ 5 min - 2
Place the rinsed shrimp in a bowl of ice water and let them chill for 15 minutes. This step helps to make the shrimp bouncy.
- 3
Drain the shrimp from the ice water and pat them completely dry with paper towels. Ensure no excess moisture remains.
⏱️ 5 min - 4
Roughly chop the dried shrimp into small pieces.
⏱️ 5 min - 5
Transfer the chopped shrimp to a food processor. Add the 1 egg white, 1/2 teaspoon granulated sugar, 1/2 teaspoon salt, 2 tablespoons cornstarch, a dash of white pepper, and a few drops of sesame oil. Blend until a smooth paste forms. Be careful not to over-process.
⏱️ 5 min - 6
Take one cleaned crab claw and mould a portion of the shrimp paste around it, forming a ball shape with the crab claw sticking out as a handle.
⏱️ 5 min - 7
Roll the assembled shrimp balls in bread crumbs, ensuring they are fully coated on all sides.
⏱️ 5 min - 8
Heat enough oil for deep frying in a deep pan or pot to 350°F (175°C). Carefully place the coated shrimp balls into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until they are golden brown and crispy, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 9
Remove the fried shrimp balls from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.