Crispy Chinese-Style Fried Shrimp Balls: A Crunchy and Crispy Delight

What Are Chinese Fried Shrimp Balls?

Chinese-style fried shrimp balls are a staple in Cantonese cuisine, often served as an appetizer at banquets, hot pot gatherings, or dim sum restaurants. They are made by finely mincing fresh shrimp, seasoning it with aromatics like scallions and white pepper, and shaping the mixture into round balls. The shrimp balls are then coated in panko breadcrumbs before being deep-fried to a crispy and golden finish.

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The Secret to Perfectly Crispy Shrimp Balls

The key to making crispy yet tender shrimp balls lies in the preparation of the shrimp paste. To achieve the signature springy texture, the shrimp mixture must be minced extremely fine. Using a food processor can help you achieve this texture without breaking a sweat. Once shaped, the shrimp balls are deep-fried in hot oil until golden brown and crispy. The light, crunchy coating paired with the naturally sweet and savory shrimp makes these an absolute crowd-pleaser.

Air Frying vs. Deep Frying

This recipe was written for deep-frying and following it will give you the best results. However, if you’re not comfortable with deep-frying or want a healthier alternative, you can simply spritz the breaded shrimp balls with some cooking oil spray and air fry at 350 F for about 8-10 minutes until cooked through (the internal temperature should read 160 F).

Crispy Chinese-Style Fried Shrimp Balls: A Crunchy and Crispy Delight

Recipe by Patrick Kong

Course: AppetizersCuisine: ChineseDifficulty: Easy

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Servings

16-20

Shrimp Balls

Prep time

30

minutes

Cooking time

5

minutes

Equipment

Food Processor

Ingredients

• Shrimp Balls

• 1 lb 1 Shrimp (I used 16/20 size shrimps)

• 1/2 tsp 1/2 Salt

• 1/4 tsp 1/4 MSG

• 1/2 tsp 1/2 sugar

• white pepper

• sesame oil

• scallion white, minced

• Breading

• ½ cup corn starch

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• Other

• Sweet chilli sauce, to serve

• Neutral oil, for frying (I used canola oil)

Directions

• Prepare the Shrimp
• Peel and devein the shrimp, removing the shells.
  Cut off the tails and set them aside for later.
• Make the Shrimp Paste
• In a food processor, combine shrimp, salt, MSG, sugar, white pepper, sesame oil, and scallion white.
  Blend until you get a smooth, sticky paste.
• Chill for Easy Shaping (Optional)
• Transfer the shrimp paste to a bowl and chill in the freezer for 15-20 minutes. This makes it easier to shape into balls.
• Form and Bread the Shrimp Balls
• Take a small amount of shrimp paste and wrap it around each reserved shrimp tail, forming a round ball with the tail sticking out.
• Lightly coat each ball in cornstarch, then dip into the beaten eggs, and finally coat with panko breadcrumbs.
• Fry Until Golden
• Heat a few cups of neutral oil in a pot to 350°F (175°C) (at least 3 inches deep).
  Fry the shrimp balls for 4-5 minutes until crispy and golden brown.
  Drain on a paper towel-lined tray or wire rack.
• Serve & Enjoy
• Serve immediately with sweet chili sauce for dipping.