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fried shrimp balls
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Fried Shrimp Balls

These fried shrimp balls are crispy, golden brown, and always a winner because of their juicy shrimp flavor.
Course Appetizer, Snack
Cuisine Asian
Keyword fried shrimp balls
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 shrimp balls
Author Geraldine Julie

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.