Crispy Shrimp Balls
Crispy Shrimp Balls
Ingredients
For the Shrimp Balls
- 1 pound raw shrimp, peeled, deveined, and patted dry
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- 2 cloves garlic, grated
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
For the Coating and Frying
- 1 package round dumpling wrappers, about 50 wrappers
- 4 cups vegetable oil, for deep frying
- 1/4 teaspoon salt, for seasoning after frying, or to taste
For Serving (Optional)
- 1/2 cup sweet chili sauce
Instructions
- 1
Prepare the shrimp: Using a sharp knife, finely mince the peeled and deveined shrimp until it forms a paste-like consistency. Alternatively, pulse in a food processor a few times, being careful not to over-process into a smooth purée.
⏱️ 10 min
- 2
Season the shrimp paste: Transfer the minced shrimp to a medium bowl. Add the salt, white pepper, soy sauce, sesame oil, chopped green onions, grated garlic, cornstarch, and oyster sauce. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is cohesive.
⏱️ 5 min
- 3
Prepare the dumpling wrapper strips: Stack the round dumpling wrappers and very thinly slice them into noodle-like strips. Separate the strips gently to prevent them from sticking together.
⏱️ 5 min
- 4
Form and coat the shrimp balls: Take about 1 tablespoon of the seasoned shrimp paste and roll it into a small, golf-ball-sized sphere. Place the shrimp ball into the prepared dumpling wrapper strips. Gently press and roll the ball, ensuring it is fully covered with the strips. The strips should adhere to the surface, creating a textured exterior. Repeat with the remaining shrimp paste and wrapper strips.
⏱️ 10 min
- 5
Heat the oil: In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350
- 6
Deep-fry the shrimp balls: Carefully lower the coated shrimp balls into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until they are golden brown and crispy, turning occasionally to ensure even cooking.
⏱️ 8 min•🌡️ 350
- 7
Drain and season: Using a slotted spoon or spider, remove the crispy shrimp balls from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a pinch of salt.
⏱️ 2 min
- 8
Serve: Serve the Crispy Shrimp Balls hot, optionally with sweet chili sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shrimp Balls
Ingredients
For the Shrimp Balls
- 1 pound raw shrimp, peeled, deveined, and patted dry
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- 2 cloves garlic, grated
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
For the Coating and Frying
- 1 package round dumpling wrappers, about 50 wrappers
- 4 cups vegetable oil, for deep frying
- 1/4 teaspoon salt, for seasoning after frying, or to taste
For Serving (Optional)
- 1/2 cup sweet chili sauce
Instructions
- 1
Prepare the shrimp: Using a sharp knife, finely mince the peeled and deveined shrimp until it forms a paste-like consistency. Alternatively, pulse in a food processor a few times, being careful not to over-process into a smooth purée.
⏱️ 10 min - 2
Season the shrimp paste: Transfer the minced shrimp to a medium bowl. Add the salt, white pepper, soy sauce, sesame oil, chopped green onions, grated garlic, cornstarch, and oyster sauce. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is cohesive.
⏱️ 5 min - 3
Prepare the dumpling wrapper strips: Stack the round dumpling wrappers and very thinly slice them into noodle-like strips. Separate the strips gently to prevent them from sticking together.
⏱️ 5 min - 4
Form and coat the shrimp balls: Take about 1 tablespoon of the seasoned shrimp paste and roll it into a small, golf-ball-sized sphere. Place the shrimp ball into the prepared dumpling wrapper strips. Gently press and roll the ball, ensuring it is fully covered with the strips. The strips should adhere to the surface, creating a textured exterior. Repeat with the remaining shrimp paste and wrapper strips.
⏱️ 10 min - 5
Heat the oil: In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350 - 6
Deep-fry the shrimp balls: Carefully lower the coated shrimp balls into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until they are golden brown and crispy, turning occasionally to ensure even cooking.
⏱️ 8 min•🌡️ 350 - 7
Drain and season: Using a slotted spoon or spider, remove the crispy shrimp balls from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a pinch of salt.
⏱️ 2 min - 8
Serve: Serve the Crispy Shrimp Balls hot, optionally with sweet chili sauce for dipping.
⏱️ 1 min