Description
Chinese Shrimp Balls are a delectable Asian appetizer featuring finely chopped shrimp mixed with aromatic seasonings and water chestnuts for crunch, formed into bite-sized balls, and deep-fried to golden perfection. These crispy, savory bites are perfect served hot with soy or chili sauce, making them a popular dim sum choice and a crowd-pleasing starter.
Ingredients
Scale
Shrimp Ball Mixture
- 1 pound raw shrimp, peeled and deveined
- 2 green onions, finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 egg white
- 2 tablespoons cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 cup water chestnuts, finely chopped (optional for crunch)
For Frying
- Oil for deep frying
Instructions
- Prepare the shrimp paste: Rinse the shrimp under cold water, pat them dry, and either finely chop the shrimp or pulse them in a food processor until they form a coarse paste.
- Mix the ingredients: Transfer the shrimp paste to a mixing bowl and add the finely chopped green onions, grated ginger, soy sauce, Shaoxing wine (or dry sherry), sesame oil, egg white, cornstarch, white pepper, and salt. If using, gently fold in the chopped water chestnuts for added crunch.
- Combine thoroughly: Stir the mixture vigorously in one direction until the ingredients are well combined and the mixture becomes sticky and cohesive. Cover the bowl and refrigerate for 30 minutes to firm up the mixture.
- Shape the shrimp balls: With wet hands to prevent sticking, shape the shrimp mixture into small balls about 1 inch in diameter.
- Heat the oil: In a deep pot or wok, heat the oil to 350°F (175°C) for deep frying. Use a thermometer to maintain the correct temperature.
- Deep fry the shrimp balls: Carefully fry the shrimp balls in batches to avoid overcrowding, cooking them for about 3 to 4 minutes per batch until they turn golden brown and are cooked through.
- Drain and serve: Using a slotted spoon, remove the shrimp balls from the oil and drain them on paper towels to remove excess oil. Serve the shrimp balls hot with soy sauce, chili sauce, or your preferred dipping sauce.
Notes
- For extra crispiness, lightly coat the shrimp balls with cornstarch before frying.
- To steam the shrimp balls instead of frying, place them in a steamer lined with parchment paper and steam over boiling water for 6–8 minutes until firm and opaque.
- Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
- Use fresh shrimp for best texture and flavor.
