Description
Delicious and crispy Shrimp Balls made from finely minced shrimp mixed with fragrant garlic, ginger, and green onions, coated lightly with panko breadcrumbs and gently fried to golden perfection. These Asian-inspired appetizer bites are perfect for entertaining or a tasty snack, served best with your favorite dipping sauces.
Ingredients
Scale
Main Ingredients
- 1 pound raw shrimp, peeled, deveined, and finely minced
- 1/4 cup panko breadcrumbs
- 2 tablespoons green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg, lightly beaten
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Prepare the shrimp mixture: Place the finely minced shrimp in a large bowl. Add the panko breadcrumbs, finely chopped green onions, minced garlic, grated fresh ginger, soy sauce, sesame oil, lightly beaten egg, cornstarch, salt, and black pepper. Mix everything thoroughly until the mixture becomes sticky and well combined.
- Form the shrimp balls: Using your hands or a small scoop, shape the shrimp mixture into evenly sized balls. Make sure they are compact so they hold together during frying.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C), suitable for deep frying.
- Fry the shrimp balls: Carefully add the shrimp balls in batches to the hot oil, avoiding overcrowding. Fry them for 3 to 5 minutes, turning occasionally, until they turn golden brown and are cooked through.
- Drain and serve: Use a slotted spoon to remove the shrimp balls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with dipping sauces such as sweet chili sauce or soy sauce.
Notes
- You can bake the shrimp balls at 400°F (200°C) for 15 to 18 minutes for a lighter option, though frying yields a crispier texture.
- Adding chopped water chestnuts to the mixture provides extra crunch.
- Ensure the oil temperature is maintained at 350°F to prevent greasy shrimp balls.
