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Shrimp balls are a beloved appetizer and snack common in many Asian cuisines especially Chinese Thai and Vietnamese. These bite-sized treats feature a tender springy texture and savory seafood flavor. They are typically deep-fried to golden perfection with a crunchy exterior and juicy inside often paired with dipping sauces or served alongside noodles or rice. Whether hosting a party preparing a quick dinner or craving something crispy and comforting these homemade shrimp balls are sure to impress.
I first made this recipe during a casual dinner with friends and everyone could not stop eating them. They quickly became a favorite snack in my home.
Ingredients
- Fresh shrimp: peeled and deveined providing the main flavor and protein
- One egg: to bind the mixture and add moisture
- Two finely chopped spring onions: for freshness and mild sharpness
- One minced garlic clove: for aromatic depth
- One tablespoon soy sauce: to add umami richness choose a quality brand for best taste
- One teaspoon sesame oil: for a subtle nutty flavor
- Two tablespoons cornstarch: to help hold the balls together and create a light texture
- Salt and pepper: to enhance overall seasoning
- Vegetable oil: for frying ensure it is neutral and has a high smoke point
Step-by-Step Instructions
- Sculpt the Shrimp Paste:
- Place peeled shrimp in a food processor and pulse until a sticky paste forms creating the base texture.
- Mix in Flavorings:
- Add egg spring onions garlic soy sauce sesame oil cornstarch salt and pepper to the shrimp paste then pulse until all ingredients are well combined.
- Shape the Balls:
- Scoop out the mixture using a spoon or your hands and form small balls roughly the size of a walnut for even cooking.
- Heat the Oil:
- Warm vegetable oil in a deep pan or wok over medium-high heat until it shimmers signaling it is hot enough.
- Fry the Shrimp Balls:
- Carefully add the shrimp balls to the hot oil in batches avoiding overcrowding to maintain oil temperature. Fry for about four to five minutes until golden brown and cooked through.
- Drain and Serve:
- Remove the balls with a slotted spoon and place on paper towels to drain excess oil. Serve immediately with your favorite dipping sauces like sweet chili or soy sesame dip.
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Storage Tips
Store cooked shrimp balls in an airtight container in the refrigerator for up to two days. For longer storage freeze raw shaped shrimp balls on a tray then transfer to a freezer bag for up to three months. Reheat by frying directly from frozen for best texture.
Ingredient Substitutions
You can substitute half the shrimp with white fish or scallops to change the flavor profile. For a gluten-free version replace soy sauce with tamari and verify cornstarch is gluten-free.
Serving Suggestions
Serve shrimp balls as appetizers with dipping sauces or add them to noodle soups. They also pair well wrapped in lettuce with pickled vegetables or alongside steamed rice and stir-fried greens.
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Cultural Context
Shrimp balls have a rich history in Asian coastal cuisines appearing in various forms such as steamed dim sum in China grilled skewers in Thailand and noodle soup additions in Vietnam. Their versatility has made them a beloved street food and restaurant staple worldwide.
Frequently Asked Questions About Recipes
- → Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat dry before processing to avoid excess moisture.
- → How do I make shrimp balls gluten-free?
Replace soy sauce with tamari and ensure your cornstarch is gluten-free certified.
- → Can I bake or air-fry them instead of deep-frying?
Yes, both baking and air-frying are great alternatives for a lighter version with reduced oil.
- → What dipping sauces go well with shrimp balls?
Sweet chili sauce, soy-lime dip, and garlic mayo are all delicious options that complement the seafood flavor.
- → How do I store and reheat leftovers?
Store cooked shrimp balls in an airtight container in the fridge. Reheat in the oven or air fryer to restore crispiness.
- → Can I prep them ahead of time?
Yes, shape the raw balls and freeze them on a tray. Transfer to a freezer bag and fry directly from frozen when ready.