Crispy Fried Shrimp Balls Recipe
If you’re craving something crispy, flavorful, and just downright addictive, you’re going to love this Crispy Fried Shrimp Balls Recipe. Trust me, these little golden bites pack a punch with their crunchy exterior and juicy shrimp center. Whether you’re making appetizers for a party or just want a snack that’s impressive and satisfying, this recipe hits all the right notes. I’ll walk you through every step so you can nail them perfectly at home—crispy, juicy, and impossibly tasty.
Why This Recipe Works
- Perfect Texture Balance: The shrimp paste stays moist inside while the spring roll wrapper strands crisp up beautifully outside.
- Simple Ingredients, Big Flavor: Basic pantry staples transform into something that tastes way more special than you’d expect.
- Customizable Seasoning: You can easily tweak salt, pepper, or add herbs to adapt to your personal taste.
- Beginner Friendly: No complicated techniques—just blend, shape, coat, and fry. Perfect if you’re new to frying or seafood recipes.
Ingredients & Why They Work
Every ingredient in this Crispy Fried Shrimp Balls Recipe plays a crucial role, from building flavor to achieving that irresistible crunch. Here’s a quick breakdown—I find when you choose fresh shrimp and fresh spring roll wrappers, you’re already halfway to shrimp ball perfection.
- Shrimp: Fresh or properly thawed shrimp gives you the best texture and sweetness—it’s the star of the show.
- Egg White: Acts as the perfect binder without weighing the shrimp paste down or adding extra color.
- Salt or Fish Sauce: Enhances the natural umami of shrimp; fish sauce adds a subtle tangy depth if you want a twist.
- Sugar: Balances out savory and adds a hint of caramelization when frying.
- Cornstarch: Keeps the shrimp paste firm and binds moisture for a tender bite.
- Sesame Oil: Just a splash adds a wonderful nutty aroma—you’ll smell it cooking and it’s heavenly.
- Oil or Pork Fat: Blended into the shrimp for richness and moist texture.
- White Pepper Powder: Gives a gentle spice without overpowering shrimp’s delicate flavor.
- Spring Roll Wrappers: Cut into strips for that signature crispy exterior that clings beautifully to the shrimp balls.
Tweak to Your Taste
I love customizing this Crispy Fried Shrimp Balls Recipe depending on the occasion or what flavors I’m in the mood for. It’s such a versatile base, and playing around with the seasonings can really make it your own.
- Spicy Kick: I’ve added a pinch of cayenne or finely chopped fresh chili to the shrimp paste for a nice heat that pairs beautifully with sweet chili dipping sauce.
- Herb Boost: Fresh cilantro or Thai basil folded into the shrimp mixture adds a fresh burst of flavor.
- Gluten-Free: Swap spring roll wrappers for rice paper or thinly shredded potatoes for the coating if you need gluten-free options.
- Mild Version: Simply reduce the white pepper and skip the fish sauce for a more neutral taste perfect for kids or picky eaters.
Step-by-Step: How I Make Crispy Fried Shrimp Balls Recipe
Step 1: Blend the Shrimp into a Smooth Paste
Start by defrosting and peeling your shrimp—fresh works best, but if you’re using frozen, make sure they’re thoroughly thawed and patted dry. Toss them into a mini food processor along with egg white, salt (or fish sauce), sugar, cornstarch, sesame oil, oil (I usually use vegetable or pork fat if I have it on hand), and white pepper. Pulse until this turns into a smooth, sticky paste. This step is key because a well-blended paste creates that tender, juicy texture inside your shrimp balls.
Step 2: Prepare the Spring Roll Wrapper Strips
While the shrimp paste rests for a few minutes, fold your spring roll wrappers into manageable layers, then use scissors to cut them into thin strips. I like to make them about 1/4 inch wide, then cut them shorter—this makes wrapping the shrimp balls way easier. Lay the strips flat on a clean surface or plate so they’ll be ready when shaping.
Step 3: Shape and Coat the Shrimp Balls
Wet your hands with water to stop the shrimp paste from sticking, then scoop about a tablespoon of paste and roll it into a tight ball. Here’s a little tip—press firmly but gently to keep air pockets out for even frying. Next, roll the ball in the spring roll strips, gently pressing the strips so they stick evenly all around. Use scissors to trim excess strips for a neat shape; you can save the trimmed strips to coat the next balls. This little step really transforms them into those crispy, golden orbs you’re aiming for.
Step 4: Deep Fry to Golden Perfection
Heat your oil in a deep fryer or wok to about 350°F (175°C). Carefully add the shrimp balls in batches so they don’t overcrowd the pan—this keeps the temperature steady for the perfect crisp. Fry for around 5 minutes, turning occasionally so they brown evenly and the coating crisps up without burning. Drain on paper towels and serve immediately while hot and crunchy.
Pro Tips for Making Crispy Fried Shrimp Balls Recipe
- Don’t Skip the Water on Your Hands: It stops the shrimp paste from clinging to your fingers and helps you create smooth, even balls.
- Keep Your Oil Hot and Stable: Overcrowding cools the oil, leading to soggy shrimp balls. Fry in small batches for crispiness.
- Use Fresh Shrimp When Possible: I’ve made these with frozen before, but fresh shrimp takes the flavor and texture to another level.
- Reuse the Wrapper Scraps: Saves waste and makes rolling quicker once you get in the rhythm!
How to Serve Crispy Fried Shrimp Balls Recipe
Garnishes
I love sprinkling freshly chopped cilantro or green onions on top just before serving—it adds a pop of color and a subtle freshness that cuts through the fried richness. A wedge of lime on the side is also a fantastic touch for a little zing.
Side Dishes
These shrimp balls pair wonderfully with light, crispy sides like Asian slaw, cucumber salad, or jasmine rice. If it’s an appetizer party, serve them alongside a bowl of Thai sweet chili sauce or your favorite spicy dipping sauce for guests to enjoy.
Creative Ways to Present
For a fun twist, I’ve served these shrimp balls on skewers with chunks of grilled pineapple and bell pepper for a vibrant finger food. They also look stunning arranged in a bamboo steamer basket lined with banana leaves—perfect if you want to impress friends at your next gathering.
Make Ahead and Storage
Storing Leftovers
After frying, I let the shrimp balls cool completely before storing them in an airtight container in the fridge. They stay good for about 2 days, but honestly, they’re so delicious fresh that I try to eat them right away!
Freezing
If you want to prep in bulk, shape and coat the balls but don’t fry them yet. Freeze them on a baking tray lined with parchment paper, then transfer to a freezer bag. When you’re ready, fry them straight from frozen—just add a couple minutes to the cooking time.
Reheating
I recommend reheating in a hot oven or air fryer to keep the crust crispy. A few minutes at 375°F (190°C) usually does the trick. Avoid the microwave unless you want soggy shrimp balls—trust me, the texture is all about that crisp!
FAQs
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Can I use frozen shrimp for the Crispy Fried Shrimp Balls Recipe?
Yes, you can use frozen shrimp—just make sure they’re completely thawed and patted dry before blending. Fresh shrimp, however, delivers a better texture and more vibrant flavor, so I recommend fresh if you have access to it.
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What can I substitute for spring roll wrappers if I can’t find them?
If you can’t find spring roll wrappers, rice paper cut into strips can work as a gluten-free alternative. Alternatively, very thin shredded potatoes can be wrapped around shrimp balls for an interesting texture and crisp.
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How do I keep the shrimp balls from falling apart during frying?
Make sure your shrimp paste is well blended and sticky—egg white and cornstarch help with this. Also, wet your hands when shaping balls to avoid air pockets and firmly wrap the spring roll strips around each ball to hold them together.
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Can I bake instead of deep frying the shrimp balls?
You can try baking for a lighter version, but they won’t be as crispy without the deep frying. If baking, brush the balls lightly with oil and bake at a high temperature (around 425°F/220°C), turning once, until golden and crisp.
Final Thoughts
This Crispy Fried Shrimp Balls Recipe has become one of my go-to appetizers whenever I want to impress friends or simply treat myself to a crunchy, savory snack. It’s quick to make, uses simple ingredients, and delivers that delightful contrast of textures that keeps you coming back for more. Give it a try—you’ll be amazed at how such humble ingredients can turn into something truly special. Once you make them, I bet you’ll be hooked, too!
Print
Crispy Fried Shrimp Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Delicious and crispy Fried Shrimp Balls made with fresh shrimp paste wrapped in spring roll strips, deep-fried to golden perfection and perfect as an appetizer or snack served with chili sauce.
Ingredients
Shrimp Paste
- 1 lb shrimp, defrosted, shelled and deveined
- 1 egg white, lightly beaten
- 1 teaspoon salt or fish sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1 tablespoon oil or pork fat
- 3 dashes white pepper powder
Coating and Frying
- 8 pieces spring roll wrapper, 8-inch square
- Oil for deep-frying (about 2 cups or enough for deep frying)
Instructions
- Prepare the shrimp paste: In a mini food processor, combine the shrimp, egg white, salt or fish sauce, sugar, cornstarch, sesame oil, oil, and white pepper. Blend until the mixture forms a smooth shrimp paste.
- Prepare the spring roll strips: Fold the spring roll wrappers and cut them into thin strips using scissors. Then cut the strips into shorter lengths. Lay them flat on a surface.
- Form the shrimp balls: Wet your hands to prevent sticking, then shape the shrimp paste into balls of about 1 tablespoon each. Roll each ball carefully in the spring roll strips so they stick evenly around the shrimp ball.
- Trim the coating: Use scissors to trim any excess spring roll strips ensuring the balls have an even coating. You can reuse the trimmed strips for more balls.
- Deep-fry the shrimp balls: Heat oil in a deep fryer or wok to 350°F (175°C). Fry the shrimp balls in batches until golden brown, about 5 minutes. Remove and drain on paper towels.
- Serve: Serve the hot fried shrimp balls with Thai sweet chili sauce or your favorite chili sauce for dipping.
Notes
- Use fresh or properly thawed shrimp for best texture and flavor.
- Make sure the oil is hot enough before frying to get a crispy coating without absorbing excess oil.
- If you prefer, substitute spring roll wrappers with wonton wrappers cut into strips.
- You can adjust seasoning by adding more salt or white pepper to taste.
- Serve immediately for the best crispiness.
- Leftover shrimp balls can be reheated in an oven to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg
