Crispy Fried Shrimp Balls
These Crispy Fried Shrimp Balls are perfect appetizer or side dish it is crispy and crunchy so delightful in every bite, usually served with sweet chili sauce or any of your favorite dipping sauce. These little shrimp balls are so addicting they are soft and tender shrimp filling and coated with crispy spring roll strips.
These balls are common that you can find in you local chinese restaurant, buffet or dim sum but now you can make this restaurant style balls right in your own kitchen in a few simple steps. All you need just a few ingredients it is quick and easy just under 30 minutes. It's so simple yet delicious!
What you'll need
- Shrimp - should be cleaned and deveined.
- Dumpling or Spring roll wrappers - you can find these in the frozen section of most Asian grocery stores.
- Soy sauce - gives extra rich color to the shrimp paste.
- Oyster Sauce - adds flavor to the shrimp paste.
- Chili Powder - adds extra kick.
- Salt & Pepper - enhance the taste of the shrimp balls.
- Sesame Oil - it gives depth flavor and fragrance.
- Cornstarch - act as a binding agent to the shrimp paste.
- Oil for frying - any oil for frying will do but if you want healthier version avocado oil is one of the best.
How to make Shrimp Balls from Scratch
- Using a sharp knife, finely chopped shrimp until become a paste.
- Transfer the paste into a bowl and season with salt and black pepper soy sauce, oyster sauce, chili powder and sesame oil. then, add cornstarch. Mix until combined
- Cut dumpling wrappers or spring roll wrappers into tiny strips. Spread and separate with each other.
- Spoon enough shrimp paste and form into a ball.
- Roll the shrimp balls onto dumpling strips. Make sure that the strips coat the shrimp balls evenly.
- Place it all separately in a large baking tray before frying.
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These Crispy Fried Shrimp Balls are perfect appetizer or side dish it is crispy and crunchy so delightful in every bite
- 1 pound shrimp (cleaned and deveined)
- 1 teaspoon soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon chili powder
- 1 teaspoon sesame oil
- salt & pepper to taste
- dumpling wrappers
- oil for Frying
Finely chop the shrimp by hand or use a food processor. Avoid over-processing, you want some texture in the shrimp balls.
In a bowl, combine shrimp paste, soy sauce, oyster sauce, sesame oil, chili powder, cornstarch, salt & pepper to taste. Keep it aside until ready to use
Prepare and cut dumpling wrappers or spring roll wrappers into tiny strips.
Using a spoon, scoop enough shrimp paste, roll and form into a ball.
Roll the shrimp balls onto dumpling strips. Make sure that the strips coat the shrimp balls evenly. Trim off excess strips if you prefer
Place the shrimp balls separately in a large tray as you work on the rest.
Heat the frying oil to the right temperature of 350F (175°C), to ensures crispy and evenly cooked shrimp balls.
Add a couple of shrimp balls at a time to the oil and fry for 4 to 5 minutes, avoid over crowding. flipping them around every minute or so to ensure even frying.
Remove and place it on a paper towel to drain the oil. Continue and fry the remaining batches.
Serve and enjoy with your favorite dipping sauce!
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For an easy shrimp paste, you can use a food processor if you have one.
- If you are using spring roll wrappers, roll up the spring roll pastry wrappers and slice them into thin ribbons. Slice them as thin as you like. Cut the ribbons in half so they’re shorter.
- If you want to save time you can use frozen shrimp, make sure to thaw them completely ahead of time and pat them dry to remove excess moisture. You can use small or medium-sized shrimp.
- Avoid overcrowding the frying pan. Fry the shrimp balls in batches to maintain the oil temperature and ensure they cook evenly.
- After frying, place the shrimp balls on a plate lined with paper towels to remove excess oil and keep them crispy.
