Description
Delightful and crispy shrimp balls with a tender filling, perfect for appetizers or snacks.
Ingredients
Scale
- 1 pound (450g) raw shrimp, peeled and deveined
- 2 tablespoons (30ml) sesame oil
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
- 2 teaspoons (10g) cornstarch
- 1 teaspoon (5g) sugar
- ½ teaspoon (2.5g) white pepper
- 1 teaspoon (5g) salt
- 2 tablespoons (10g) chopped green onions
- 1 tablespoon (5g) minced ginger
- 2 cloves (6g) garlic, minced
- 1 egg white
- ¼ cup (30g) water chestnuts, finely chopped (optional)
- Vegetable oil for deep frying (approximately 3 cups/720ml)
Instructions
- Thoroughly pat the shrimp dry with paper towels and chop into smaller pieces. Transfer half to a food processor and pulse until it forms a sticky paste.
- Add the remaining shrimp to the food processor and pulse a few times to maintain some texture.
- Transfer the shrimp mixture to a bowl and add sesame oil, soy sauce, Shaoxing wine, cornstarch, sugar, white pepper, salt, green onions, ginger, garlic, egg white, and optional water chestnuts. Mix gently until well combined.
- Cover the mixture and refrigerate for at least 30 minutes to allow flavors to meld.
- Wet hands with cold water and form the mixture into balls about 1½ inches in diameter. Refrigerate for another 15 minutes.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry the shrimp balls in batches for 3-4 minutes until golden brown. Drain on paper towels.
- Cool slightly before serving with your favorite dipping sauce.
Notes
For a healthier option, you can bake the shrimp balls at 400°F (200°C) for about 15-20 minutes instead of frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg