Description
Crispy and flavorful Shrimp Balls made with fresh chopped shrimp, seasoned with garlic, ginger, and green onions, then fried to golden perfection. Perfect as an appetizer or snack, served with your favorite dipping sauce.
Ingredients
Scale
Main Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1 egg, beaten
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped (optional)
- 1 tablespoon cornstarch (optional, for binding)
For Frying
- Vegetable oil, for frying
Instructions
- Chop the Shrimp: Roughly chop the raw shrimp into small pieces or pulse them briefly in a food processor to get a finer texture without overprocessing.
- Combine Ingredients: In a large bowl, mix together the chopped shrimp, breadcrumbs, beaten egg, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Add cornstarch if the mixture feels too loose to help bind it.
- Form the Balls: Slightly wet your hands to prevent sticking and roll the shrimp mixture into small balls about 1 to 1.5 inches in diameter, yielding roughly 20-25 balls.
- Heat the Oil: In a large frying pan or skillet, heat enough vegetable oil over medium-high heat to cover the bottom for even frying.
- Fry the Shrimp Balls: Carefully place the shrimp balls into the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes on each side until golden brown and cooked through.
- Drain Excess Oil: Remove the cooked shrimp balls with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
- Serve: Garnish with extra chopped cilantro or sesame seeds if desired, and serve immediately with dipping sauces like sweet chili sauce, soy sauce, or lemon aioli.
Notes
- For a finer texture, briefly pulse the shrimp in a food processor but do not overprocess to avoid a paste-like consistency.
- If the mixture is too loose, add extra cornstarch or breadcrumbs to help bind the balls better.
- Make sure the oil is hot enough before frying to ensure crispiness and avoid soggy balls.
- Fry in batches to prevent overcrowding and maintain even cooking and browning.
- Use fresh shrimp for best flavor and texture.
- These shrimp balls freeze well uncooked; freeze shaped balls on a tray then transfer to a freezer bag for later frying.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 150 mg
