Description
Crispy and flavorful shrimp balls made from fresh shrimp blended with aromatic herbs and spices, then fried to golden perfection. Perfect as an appetizer or snack, served with your favorite dipping sauce.
Ingredients
Scale
Main Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1 egg, beaten
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped (optional)
- 1 tablespoon cornstarch (optional, for binding)
- Vegetable oil, for frying
Instructions
- Chop the Shrimp: Roughly chop the raw shrimp into small pieces or pulse them in a food processor for a finer texture, taking care not to overprocess.
- Combine Ingredients: In a large bowl, mix the chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. If the mixture feels too loose, add a tablespoon of cornstarch to help bind it together.
- Form the Balls: Wet your hands slightly to prevent sticking and roll the shrimp mixture into small balls about 1 to 1.5 inches in diameter, yielding approximately 20-25 shrimp balls.
- Heat the Oil: In a large frying pan or skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan for even frying.
- Fry the Shrimp Balls: Carefully place shrimp balls into the hot oil without overcrowding. Fry in batches if needed, cooking about 3-4 minutes on each side until golden brown and cooked through.
- Drain Excess Oil: Remove the cooked shrimp balls and place them on a paper towel-lined plate to absorb excess oil.
- Serve: Garnish with extra chopped cilantro or sesame seeds if desired, and serve immediately with dipping sauces like sweet chili sauce, soy sauce, or lemon aioli.
Notes
- Ensure not to overprocess the shrimp in the food processor for a better texture.
- Using panko breadcrumbs creates a lighter, crispier texture for the shrimp balls.
- Cornstarch is optional but helps hold the mixture together if it’s too loose.
- Do not overcrowd the pan when frying to ensure even cooking and crispiness.
- Adjust salt and pepper to taste depending on your preference.
- Serve immediately for the best crispy texture; leftover shrimp balls may be reheated but may lose crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 155 mg
