Crispy Shrimp Balls
Crispy Shrimp Balls
Ingredients
For the Shrimp Balls
- 18 large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon granulated sugar, adjust to taste
- 1 tablespoon cornstarch
- 1 teaspoon white pepper
- as needed salt, to taste
- as needed bouillon, to taste, optional
- as needed wonton wrappers
For Frying and Serving
- as needed neutral oil, for frying
- as needed sweet chili sauce, for serving
Instructions
- 1
Add the peeled and deveined shrimp to a food processor.
⏱️ 2 min
- 2
To the food processor with the shrimp, add the minced garlic, soy sauce, oyster sauce, sesame oil, granulated sugar, cornstarch, white pepper, salt (to taste), and bouillon (if using, to taste).
⏱️ 3 min - 3
Process the mixture until the shrimp are finely minced and form a paste-like texture. The mixture should be well combined and slightly sticky.
⏱️ 3 min
- 4
Using scissors or a sharp knife, cut the wonton wrappers into thin strips.
⏱️ 5 min
- 5
Lightly wet your hands. Form the shrimp mixture into golf ball-sized rounds.
⏱️ 5 min
- 6
Gently coat each shrimp ball with the thin wonton strips, pressing lightly so they adhere completely to the ball.
⏱️ 7 min
- 7
Heat neutral oil in a deep frying vessel to 375°F.
⏱️ 3 min•🌡️ 375
- 8
Carefully place the coated shrimp balls into the hot oil. Fry for 5–7 minutes, or until they are golden brown and crispy. Shrimp cook quickly.
⏱️ 7 min•🌡️ 375
- 9
Using a slotted spoon, remove the crispy shrimp balls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 10
Serve the crispy shrimp balls hot with your favorite sweet chili sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shrimp Balls
For the Shrimp Balls
- 18 large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon granulated sugar, adjust to taste
- 1 tablespoon cornstarch
- 1 teaspoon white pepper
- as needed salt, to taste
- as needed bouillon, to taste, optional
- as needed wonton wrappers
For Frying and Serving
- as needed neutral oil, for frying
- as needed sweet chili sauce, for serving
Instructions
- 1
Add the peeled and deveined shrimp to a food processor.
⏱️ 2 min - 2
To the food processor with the shrimp, add the minced garlic, soy sauce, oyster sauce, sesame oil, granulated sugar, cornstarch, white pepper, salt (to taste), and bouillon (if using, to taste).
⏱️ 3 min - 3
Process the mixture until the shrimp are finely minced and form a paste-like texture. The mixture should be well combined and slightly sticky.
⏱️ 3 min - 4
Using scissors or a sharp knife, cut the wonton wrappers into thin strips.
⏱️ 5 min - 5
Lightly wet your hands. Form the shrimp mixture into golf ball-sized rounds.
⏱️ 5 min - 6
Gently coat each shrimp ball with the thin wonton strips, pressing lightly so they adhere completely to the ball.
⏱️ 7 min - 7
Heat neutral oil in a deep frying vessel to 375°F.
⏱️ 3 min•🌡️ 375 - 8
Carefully place the coated shrimp balls into the hot oil. Fry for 5–7 minutes, or until they are golden brown and crispy. Shrimp cook quickly.
⏱️ 7 min•🌡️ 375 - 9
Using a slotted spoon, remove the crispy shrimp balls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 10
Serve the crispy shrimp balls hot with your favorite sweet chili sauce.
⏱️ 1 min