Name: Crispy Shrimp Balls with Sweet Chili Sauce: A Flavorful, Crunchy Bite of Heaven
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb (450g) shrimp, peeled, deveined, and roughly chopped; 1/4 cup breadcrumbs (panko works well for extra crispiness); 1/4 cup cornstarch (for crispiness); 1 egg, lightly beaten; 1 tablespoon fresh cilantro, chopped; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1 tablespoon soy sauce (or coconut aminos for gluten-free); 1/2 teaspoon sesame oil; 1/4 teaspoon white pepper; 1/4 teaspoon salt; Vegetable oil for frying; 1/2 cup sweet chili sauce (store-bought or homemade); 1 tablespoon rice vinegar; 1 teaspoon lime juice; 1/2 teaspoon soy sauce; 1 teaspoon chopped fresh cilantro (optional for garnish)

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If you’re looking for a dish that’s crispy on the outside, tender on the inside, and bursting with flavor, these crispy shrimp balls with sweet chili sauce are a must-try! They’re easy to make, perfect for appetizers or snacks, and sure to impress at your next gathering. These golden, crunchy shrimp balls paired with the tangy-sweet chili sauce make a snack that’s hard to resist.

Why You’ll Love This Recipe

These crispy shrimp balls are the perfect combination of flavors and textures. The shrimp are finely chopped, seasoned to perfection, and coated in breadcrumbs for an ultra-crispy exterior. Once dipped into that sweet chili sauce, they’re an absolute treat for your taste buds. Plus, they’re quick to prepare and can be served as a party appetizer, a fun weeknight snack, or even as a main dish with a side of rice. Everyone loves them!

Ingredients (Full list of ingredients will be at the bottom)

Shrimp (peeled and deveined)
Bread crumbs (panko works great)
Egg
Garlic
Green onions
Ginger
Soy sauce
Fish sauce
Sweet chili sauce
Cornstarch
Oil for frying

(Note: Full list of ingredients, including measurements, will be listed below.)

Directions

Step 1: Prepare the Shrimp

Start by finely chopping the shrimp into small pieces. You can use a knife or pulse them in a food processor a few times—just don’t over-process; you want a chunky, slightly textured filling. Transfer the shrimp to a large mixing bowl.

Step 2: Make the Shrimp Mixture

Add the breadcrumbs, egg, garlic, green onions, grated ginger, soy sauce, and fish sauce to the shrimp. Sprinkle in some cornstarch for extra crispiness and to help bind everything together. Mix all the ingredients well until the mixture is sticky and holds together when you press it. You can refrigerate the mixture for 15 minutes if you want to help it firm up.

Step 3: Shape the Shrimp Balls

Wet your hands slightly to prevent the mixture from sticking, and take about a tablespoon of the shrimp mixture. Roll it into a small ball. Repeat this step until all the mixture has been used.

Step 4: Fry the Shrimp Balls

In a deep frying pan or pot, heat about 2-3 inches of oil over medium-high heat. Once the oil is hot (you can test by dropping in a small piece of the shrimp mixture—it should sizzle), carefully drop the shrimp balls into the oil, a few at a time. Fry them for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy on all sides. Be careful not to overcrowd the pan, as this can make the balls soggy.

Once fried, use a slotted spoon to transfer the shrimp balls to a paper towel-lined plate to drain any excess oil.

Step 5: Serve with Sweet Chili Sauce

Serve the crispy shrimp balls hot with a side of sweet chili sauce for dipping. You can drizzle some sauce over the top for extra flavor or just let everyone dip to their heart’s content.

Expert Tips and Tricks

Do not over-process the shrimp: You want a bit of texture in the balls, so don’t make the shrimp mixture too smooth. Finely chopped shrimp gives a better bite and texture.
Keep the oil temperature right: If the oil is too hot, the shrimp balls will burn on the outside and stay raw on the inside. If it’s not hot enough, they’ll absorb too much oil and become greasy.
Make them ahead of time: You can prep the shrimp balls and refrigerate them for up to an hour before frying. This helps them hold their shape better while cooking.
Alternative frying method: If you’re looking to make this a lighter version, you can try baking the shrimp balls in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden and crispy.

Recipe Variations and Possible Substitutions

Add some veggies: Feel free to toss in some finely chopped vegetables like carrots or bell peppers for added color and crunch.
Spice them up: For a spicier kick, you can mix some chili flakes or sriracha sauce into the shrimp mixture before frying.
Coconut twist: Add some shredded coconut to the shrimp mixture or use it to coat the balls before frying for a tropical flair.
Gluten-free option: Use gluten-free breadcrumbs and cornstarch instead of regular breadcrumbs to make this recipe gluten-free.

Serving and Pairing Suggestions

These crispy shrimp balls are perfect on their own, but here are a few ways to serve them:

As an appetizer: Serve them as a starter at your next party or gathering, alongside other appetizers like spring rolls, dumplings, or vegetable tempura.
With a side of rice: These shrimp balls pair wonderfully with jasmine rice or coconut rice for a fuller meal.
Add a fresh salad: Pair them with a light, crisp salad dressed with a simple lime vinaigrette to balance the richness of the shrimp.

Storage and Reheating Tips

Leftover shrimp balls can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10 minutes or until crispy again. You can also reheat them in a hot skillet with a little oil, but be sure to keep the heat medium to prevent burning.

4 FAQs

1. Can I make these shrimp balls ahead of time?

Yes! You can shape the shrimp balls and refrigerate them for up to 1 hour before frying. This makes them easier to fry, as the mixture firms up.

2. Can I use frozen shrimp?

Frozen shrimp works fine! Just be sure to thaw them completely and pat them dry before chopping.

3. Can I bake these shrimp balls instead of frying them?

Yes! You can bake them at 400°F (200°C) for about 15-20 minutes, flipping them halfway through, until golden and crispy.

4. Can I freeze the shrimp balls?

Yes! After shaping the shrimp balls, lay them out on a baking sheet and freeze them until solid. Then transfer to a freezer bag or container. When ready to cook, fry them straight from the freezer for a few extra minutes.

Conclusion

These crispy shrimp balls with sweet chili sauce are an irresistible snack or appetizer that will have everyone coming back for more. With a crunchy exterior, juicy shrimp filling, and the perfect balance of sweetness from the chili sauce, they’re sure to be a hit at your next gathering or dinner. Easy to make, delicious to eat, and perfect for sharing—what’s not to love? Try them today, and I promise you’ll be hooked!

Crispy Shrimp Balls with Sweet Chili Sauce: A Flavorful, Crunchy Bite of Heaven

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Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings (about 12–16 shrimp balls, depending on size) 1x
Category: Appetizer, Snack, Asian-Inspired
Method: Deep-frying, Saucing
Cuisine: Asian, Thai, Chinese
Diet: Gluten Free

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Description

These crispy shrimp balls are made from finely chopped shrimp mixed with seasonings, then deep-fried to golden perfection. Served with a tangy and sweet chili sauce, they make for a delicious appetizer or party snack.

Instructions

Prepare the shrimp mixture: In a food processor, pulse the chopped shrimp until finely minced but not pureed. Transfer the shrimp to a large bowl.
Mix the ingredients: Add breadcrumbs, cornstarch, beaten egg, cilantro, garlic, ginger, soy sauce, sesame oil, white pepper, and salt to the minced shrimp. Stir everything together until well combined. The mixture should be thick enough to hold its shape. If it’s too loose, add a bit more cornstarch.
Form the shrimp balls: Wet your hands slightly to prevent sticking. Take about 1 tablespoon of the shrimp mixture and form it into a ball. Repeat with the remaining mixture until all shrimp balls are formed.
Heat the oil: In a deep frying pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the shrimp balls: Carefully drop the shrimp balls into the hot oil, a few at a time. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy. Remove them from the oil and place them on paper towels to drain excess oil.
Prepare the sweet chili sauce: In a small saucepan, combine the sweet chili sauce, rice vinegar, lime juice, and soy sauce. Heat over low heat for 2-3 minutes, stirring occasionally. If desired, stir in some fresh chopped cilantro for extra flavor.
Serve: Arrange the crispy shrimp balls on a serving platter. Serve with the sweet chili sauce on the side for dipping.

Notes

To make this recipe gluten-free, use gluten-free breadcrumbs and soy sauce alternatives (like coconut aminos).
For extra crunch, you can double-dip the shrimp balls in breadcrumbs before frying.
You can prepare the shrimp balls ahead of time and refrigerate them for up to 1-2 hours before frying.
If you don’t want to deep-fry, you can also pan-fry them in a little oil, but they won’t be as crispy.