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
Scale
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.
