If you are craving a crowd-pleasing appetizer that bursts with bold flavors and irresistible texture, your search ends here with the Chinese Shrimp Balls Recipe. These golden, crispy bites are packed with succulent shrimp, fragrant spices, and a touch of umami that makes every mouthful a delight. Perfectly fried to a crunchy exterior while keeping the interior tender and juicy, these shrimp balls carry the authentic charm of classic Chinese dim sum, and they are surprisingly simple to make at home. Trust me, once you try this Chinese Shrimp Balls Recipe, it will quickly become a staple in your recipe rotation for parties or cozy dinners alike.
Ingredients You’ll Need
To whip up this Chinese Shrimp Balls Recipe, you only need a handful of ingredients, each playing a crucial role in building flavor, texture, and that lovely golden color. These kitchen staples combine seamlessly to create a dish that’s both elegant and approachable.
- 1 pound raw shrimp (peeled, deveined, and finely chopped or processed): The star of the dish, providing a fresh and sweet seafood flavor with a tender bite.
- 2 green onions (finely chopped): Adds a mild, peppery freshness and a pop of green color.
- 1 egg white: Acts as a natural binder, giving the shrimp balls a firm and cohesive texture.
- 1 tablespoon cornstarch: Helps to give the shrimp balls structure and a light, crispy exterior after frying.
- 1 tablespoon soy sauce: Infuses a savory depth and subtle saltiness.
- 1 teaspoon sesame oil: Delivers a lovely nutty aroma that elevates the overall flavor.
- 1 teaspoon ginger (grated): Adds a warm, zesty bite that’s quintessential in Asian cooking.
- 1 clove garlic (minced): Provides a punch of robust flavor that complements the shrimp perfectly.
- ¼ teaspoon white pepper: Offers gentle heat and a delicate earthiness without overpowering the dish.
- Salt to taste: Balances and enhances all the flavors harmoniously.
- Vegetable oil for frying: Essential for achieving that crisp, golden crust we all love.
How to Make Chinese Shrimp Balls Recipe
Step 1: Combine the Ingredients
Start by placing the finely chopped shrimp, green onions, egg white, cornstarch, soy sauce, sesame oil, grated ginger, minced garlic, white pepper, and a pinch of salt into a large mixing bowl. Use your hands or a sturdy spoon to mix everything thoroughly until the mixture becomes sticky and well combined. This sticky texture ensures that your shrimp balls will hold together nicely during frying.
Step 2: Shape the Shrimp Balls
With wet hands or using a small ice cream scoop, form the mixture into small balls roughly 1 to 1 ½ inches in diameter. Wetting your hands slightly helps prevent sticking and gives you smooth, round shapes that will cook evenly.
Step 3: Heat the Oil for Frying
Pour about 2 inches of vegetable oil into a deep skillet or wok and heat it over medium-high heat until it reaches 350°F. Proper oil temperature is key: too hot, and the shrimp balls will burn outside but stay raw inside; too cool, and they will absorb too much oil and become greasy.
Step 4: Fry the Shrimp Balls
Carefully drop the shrimp balls into the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 4 to 5 minutes, turning occasionally using a slotted spoon, until they turn a glorious golden brown and are cooked through. Once done, transfer them onto a paper towel-lined plate to drain excess oil.
How to Serve Chinese Shrimp Balls Recipe
Garnishes
To enhance the presentation and flavor, garnish your shrimp balls with finely sliced green onions or a sprinkle of toasted sesame seeds. The fresh herbs add brightness, while the seeds contribute a subtle crunch and an extra layer of nuttiness.
Side Dishes
Chinese shrimp balls pair beautifully with simple side dishes like steamed jasmine rice or stir-fried vegetables. For a classic dim sum experience, serve them alongside dumplings or vegetable spring rolls. The combination makes for a satisfying meal that feels both special and comforting.
Creative Ways to Present
To impress your friends or family, present the shrimp balls on a decorative platter with small bowls of dipping sauces such as sweet chili sauce, soy sauce, or spicy mayo. For a party, serve them on skewers or toothpicks for easy finger food. You can even nestle them atop a bed of fresh lettuce leaves for a pop of color and added crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftover shrimp balls, store them in an airtight container in the refrigerator for up to 2 days. They will keep their flavor well, and you can enjoy them as quick snacks or additions to other dishes.
Freezing
For longer storage, place uncooked shrimp balls on a tray lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe bag or container. They will keep well for about 1 month. When ready to cook, fry or steam them directly from frozen, adding a couple of extra minutes to the cooking time.
Reheating
To reheat cooked shrimp balls, avoid using a microwave if possible, as it will make them soggy. Instead, warm them in a preheated oven at 350°F for about 8 to 10 minutes or re-fry briefly in hot oil to restore their crispy texture.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before chopping or processing. Removing excess moisture helps the shrimp balls hold together better and prevents splattering during frying.
Is there a healthier way to cook shrimp balls?
Absolutely! Steaming the shrimp balls is a fantastic lighter option that still delivers tenderness and great flavor without the extra oil from frying. Simply steam them for 8 to 10 minutes until firm and cooked through.
Can I add vegetables to the shrimp balls?
Yes, adding finely chopped water chestnuts or bamboo shoots can provide a lovely crunchy texture and additional dimension to your shrimp balls. Just fold them in during the mixing step.
What can I serve with shrimp balls if I want a gluten-free meal?
To make the dish gluten-free, substitute regular soy sauce with tamari or a certified gluten-free soy sauce. Pair the shrimp balls with gluten-free rice noodles or steamed vegetables for a complete meal.
Why do my shrimp balls fall apart while frying?
This usually happens if the mixture isn’t sticky enough or the oil temperature is not correct. Make sure to mix the ingredients thoroughly until sticky, and fry at 350°F to ensure the shrimp balls hold their shape and cook evenly.
Final Thoughts
There’s something truly special about homemade Chinese Shrimp Balls Recipe that brings a celebratory feel to any meal. Crispy on the outside, tender and flavorful inside, these little bites are a fantastic way to showcase fresh shrimp with simple ingredients and straightforward technique. I encourage you to try making these shrimp balls soon, and I promise they’ll become a beloved favorite that’s perfect for sharing with friends or enjoying any time you want a taste of authentic Chinese flavors right in your own kitchen.
Print
Chinese Shrimp Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Chinese Shrimp Balls are a flavorful and crispy appetizer made from finely chopped shrimp mixed with aromatic seasonings, formed into bite-sized balls, and deep-fried to golden perfection. This classic dim sum dish is perfect for serving with various dipping sauces such as soy sauce, sweet chili, or spicy mayo, making it a delicious and satisfying starter or snack.
Ingredients
Shrimp Ball Mixture
- 1 pound raw shrimp (peeled, deveined, and finely chopped or processed)
- 2 green onions (finely chopped)
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger (grated)
- 1 clove garlic (minced)
- ¼ teaspoon white pepper
- Salt to taste
For Frying
- Vegetable oil (about 2 inches deep for frying)
Instructions
- Prepare the shrimp mixture: In a large bowl, combine the finely chopped shrimp, green onions, egg white, cornstarch, soy sauce, sesame oil, grated ginger, minced garlic, white pepper, and a pinch of salt. Mix everything thoroughly until the mixture becomes sticky and well combined to ensure the shrimp balls hold their shape during cooking.
- Form the shrimp balls: Use wet hands or a small scoop to shape the mixture into small balls about 1 to 1 ½ inches in diameter. Wetting your hands prevents sticking and helps create smooth balls.
- Heat the oil: In a deep skillet or wok, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Proper oil temperature is important to cook the shrimp balls evenly and achieve a crispy exterior.
- Fry the shrimp balls: Carefully add the shrimp balls in batches to avoid overcrowding. Fry them, turning occasionally, for 4–5 minutes or until the shrimp balls are golden brown and cooked through. Use a slotted spoon to turn and remove the shrimp balls.
- Drain excess oil and serve: Transfer the cooked shrimp balls to a paper towel-lined plate to drain excess oil. Serve them hot with your choice of dipping sauces such as soy sauce, sweet chili sauce, or spicy mayo for a delightful appetizer experience.
Notes
- For a lighter version, you can steam the shrimp balls instead of frying. Steam them for 8–10 minutes until firm and cooked through.
- Add finely chopped water chestnut or bamboo shoots to the shrimp mixture for added crunchy texture.
- Make sure the oil is at the right temperature before frying to avoid greasy shrimp balls.
- Refrigerate the shrimp mixture for 15 minutes before forming balls if the mixture is too soft to work with.
