These fried shrimp balls are crispy, golden brown, and always a winner because of their juicy shrimp flavor. They have a crunchy exterior and a tender, lightly springy center that makes them hard to resist.
If you're a fan of Dim Sum restaurant-style seafood appetizers, you'll love this recipe. The deep-frying method gives these shrimp balls an extra-crispy coating and beautiful color. If you enjoyed my Quick and Easy Air Fryer Fish Tacos, these shrimp balls are another delicious recipe that always impresses any guests I have.
Try This Fried Shrimp Balls Recipe
Whenever I want a delicious appetizer that doesn’t take too long to make, these shrimp balls are one of my go-to recipes. They look amazing, taste incredible, and can be prepared ahead of time.
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Video Instructions
Why You'll Love It
- Extra crispy: Deep frying gives you an irresistibly crunchy coating.
- Restaurant quality: They always taste like something you'd order at your favorite seafood restaurant.
- Juicy inside: The shrimp stays tender and flavorful, especially when paired with a sweet and sour sauce.
- Perfect for entertaining: These are always winners for parties, gatherings, and special occasions.
Ingredients
- Raw shrimp: You want to use raw shrimp for this, as it gives the best texture.
- Panko bread crumbs: You get shrimp balls with a light, crispy coating thanks to these breadcrumbs.
- Separated Egg white: This binds everything and helps create a firm and springy texture.
- Soy sauce: Adds a savory and tangy taste to the shrimp mixture.
- Sesame oil: Gives them a rich, nutty flavor.
How to Make Fried Shrimp Balls
1. Pat the entire shrimp dry with paper towels to remove any excess moisture.
2. Divide the lbs shrimp into two large plates (approximately 10-12 whole shrimp) into two equal portions.
3. Place one portion in a food processor and blend until a smooth, sticky paste forms.
4. Finely chop the remaining deveined shrimp into small pieces.
5. Add the shrimp paste and chopped shrimp to a large bowl.
6. Mix in the salt, teaspoon soy sauce, sesame oil, white pepper, cornstarch, and egg white.
Tip: You can also add a teaspoon garlic powder or teaspoon ginger powder for a slightly different taste.
7. Stir vigorously in one direction for about 1:30-2 mins until the mixture becomes sticky.
8. Fold in the green onion, garlic, and ½ cup of the panko breadcrumbs.
9. Cover the bowl and refrigerate for 20 minutes. This helps the mixture firm up and makes shaping much easier.
10. Oil your hands with a thin layer of oil or cooking gloves if you use them. And then roll the mixture into a small ball shape for the final shaping. You can use normal cooking oil or peanut oil for this.
11. Coat each shrimp ball in the remaining dry panko breadcrumbs.
Tip: You can always add a slight bit of egg wash (using the remaining egg yolk and ¼ cup water mixed in a small bowl with an egg wash brush) to the balls before adding the panko bread crumbs to help it stick better, but this is optional.
12. Heat oil to 350°F (175°C). You can use a wok if you do not have a deep fryer, by adding 4-5 cups of oil.
13. Carefully lower the shrimp balls into the hot oil in batches.
14. Fry for 3-4 minutes until they float and become deeply golden brown. Transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve with your favorite dip.
Cooking Tips
- Use a thermometer whenever possible to check that you have a consistent oil temperature.
- You do not want to overcrowd the pot. Too many shrimp balls at once can lower the oil temperature and make them greasy.
- Shrimp paste and chopped shrimp create the best texture; don’t skip either one.
- Mixing the shrimp mixture vigorously helps develop a springy bite.
- Using only the egg white gives a firmer texture than using a whole egg.
- If the mixture feels sticky while shaping it into balls, lightly oil your hands. You can also use a cup of shrimp paste or spring roll wrappers cut into strips to help bind the mixture.
- Allow the oil to return to temperature between batches for the crispiest results.
- Fry until the shrimp balls are deeply golden rather than pale for maximum crunch. Make sure they strain well.
- You can even make these into spring roll strips or use leftover shrimp in a wrap.
What Can You Serve With This?
- Sweet chili sauce
- Thai chili sauce
- Spicy mayo
- Asian slaw
- Steamed vegetables
- Fried rice
- A tall glass of soda
FAQs
The oil temperature was likely too low. Always fry at 350°F (175°C) and avoid overcrowding the fryer.
Raw shrimp works better because it creates the proper texture and binds the mixture naturally.
Yes. I like to add chili flakes, cayenne pepper, or sriracha to the shrimp mixture.
The shrimp balls will float to the surface and turn a deep golden brown when fully cooked.
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Fried Shrimp Balls
Ingredients
- 1 lb raw shrimp, peeled and deveined
- ½ teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- 1 teaspoon cornstarch
- 1 large egg white
- 1 green onion, finely chopped
- 2 garlic cloves, minced
- 1 cup panko breadcrumbs, divided
Optional
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- 1 tablespoon chopped cilantro or parsley
Instructions
- Pat the shrimp dry with paper towels.
- Divide the shrimp into two equal portions.
- Place one portion in a food processor and blend until a smooth, sticky paste forms.
- Finely chop the remaining shrimp into small pieces.
- Add the shrimp paste and chopped shrimp to a large bowl.
- Mix in the salt, soy sauce, sesame oil, white pepper, cornstarch, and egg white.
- Stir vigorously in one direction for about 2 minutes until the mixture becomes sticky.
- Fold in the green onion, garlic, and ½ cup of the panko breadcrumbs.
- Cover the bowl and refrigerate for 20 minutes. This helps the mixture firm up and makes shaping much easier.
- Lightly oil your hands. And then roll the mixture into small balls.
- Coat each shrimp ball in the remaining dry panko breadcrumbs.
- Heat oil to 350°F (175°C).
- Carefully lower the shrimp balls into the hot oil in batches.
- Fry for 3-4 minutes until they float and become deeply golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Video
Notes
Cooking Time and Temperature
Heat oil to 350°F (175°C). Fry the shrimp balls in batches for 3-4 minutes until golden brown and cooked through.Taste & Texture
These fried shrimp balls have a wonderfully crunchy exterior with a juicy shrimp center. The inside stays tender and lightly springy, while the panko coating becomes crisp and golden.Recipe Variations and Substitutions
- Spicy: Add chili flakes, cayenne pepper, or hot sauce.
- Herbs: Mix fresh parsley or cilantro into the shrimp mixture.
- Garlic: Increase the garlic for extra flavor.
- Seasoning: Add a pinch of paprika for subtle color and warmth.
Storage, Freezing & Reheating
- Fridge: Store cooked shrimp balls in an airtight container for up to 3 days.
- Freezer: Freeze cooked or uncooked shrimp balls for up to 2 months.
- To Freeze: Arrange on a baking tray and freeze for 1 hour before transferring to a freezer-safe bag.
- To Cook From Frozen: Fry directly from frozen and add approximately 1-2 minutes to the cooking time.
- To Reheat: Reheat in an oven or air fryer until hot and crispy.
Serving Recommendations
I like serving these fried shrimp balls with sweet chili sauce and a fresh cucumber salad. They also make a fantastic addition to an appetizer platter with spring rolls, wontons, and dipping sauces.Proper Storage Tips
- Store leftovers in an airtight container.
- Allow the shrimp balls to cool completely before refrigerating.
- Keep refrigerated for up to 3 days.
- Freeze in a single layer before transferring to a freezer container or bag.
Pro Tips
- Keep the oil at a steady 350°F (175°C).
- Don't overcrowd the frying pot.
- Use raw shrimp for the best texture.
- Allow the mixture to chill before shaping.
- Mix thoroughly to develop a springy texture.
- Serve immediately for the crispiest results.
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