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
Scale
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
