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.
Ingredients
Units
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For the Shrimp Balls:
- 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
For the Sweet Chili Sauce:
- 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)
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.
Nutrition
- Serving Size: 4-5 shrimp balls
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 155mg