Crispy Dim Sum Shrimp Balls
Crispy Dim Sum Shrimp Balls
Ingredients
For the Shrimp Balls
- 1 pound large shrimp, peeled, deveined, and finely minced
- 1/4 cup water chestnuts, finely chopped
- 2 scallions, thinly sliced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crispy Coating
- 12 wonton wrappers, cut into thin strips
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup sweet chili sauce
Instructions
- 1
In a medium bowl, combine the minced shrimp, chopped water chestnuts, sliced scallions, grated ginger, soy sauce, sesame oil, cornstarch, egg white, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is slightly sticky.
⏱️ 10 min
- 2
Take about 1 tablespoon of the shrimp mixture and roll it into a ball. Repeat with the remaining mixture until you have approximately 16-20 shrimp balls.
⏱️ 10 min
- 3
Place the shredded wonton wrappers on a plate or shallow dish. Roll each shrimp ball in the wonton strips, pressing gently to ensure the strips adhere to the surface and completely cover the ball. Set aside.
⏱️ 10 min
- 4
Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Ensure there is enough oil to submerge the shrimp balls.
⏱️ 5 min•🌡️ 350
- 5
Carefully place 4-5 shrimp balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 4 min•🌡️ 350
- 6
Remove the cooked shrimp balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining shrimp balls.
⏱️ 6 min
- 7
Serve the crispy dim sum shrimp balls immediately with sweet chili sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Dim Sum Shrimp Balls
For the Shrimp Balls
- 1 pound large shrimp, peeled, deveined, and finely minced
- 1/4 cup water chestnuts, finely chopped
- 2 scallions, thinly sliced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crispy Coating
- 12 wonton wrappers, cut into thin strips
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup sweet chili sauce
Instructions
- 1
In a medium bowl, combine the minced shrimp, chopped water chestnuts, sliced scallions, grated ginger, soy sauce, sesame oil, cornstarch, egg white, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is slightly sticky.
⏱️ 10 min - 2
Take about 1 tablespoon of the shrimp mixture and roll it into a ball. Repeat with the remaining mixture until you have approximately 16-20 shrimp balls.
⏱️ 10 min - 3
Place the shredded wonton wrappers on a plate or shallow dish. Roll each shrimp ball in the wonton strips, pressing gently to ensure the strips adhere to the surface and completely cover the ball. Set aside.
⏱️ 10 min - 4
Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Ensure there is enough oil to submerge the shrimp balls.
⏱️ 5 min•🌡️ 350 - 5
Carefully place 4-5 shrimp balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 4 min•🌡️ 350 - 6
Remove the cooked shrimp balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining shrimp balls.
⏱️ 6 min - 7
Serve the crispy dim sum shrimp balls immediately with sweet chili sauce for dipping.