Description
Deliciously crispy shrimp balls made from fresh shrimp, seasoned with garlic, ginger, and green onions, then fried to golden perfection. These Asian-inspired appetizer bites are perfect for parties or as a flavorful starter, served with sweet chili or your favorite dipping sauce.
Ingredients
Scale
Shrimp Balls
- 1 pound raw shrimp, peeled, deveined, and tails removed
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Frying and Serving
- 1/2 cup vegetable oil for frying
- Optional sweet chili sauce or preferred dipping sauce
Instructions
- Prepare the shrimp mixture: Place the shrimp in a food processor and pulse until coarsely chopped but not pureed. Transfer the chopped shrimp into a large bowl.
- Combine ingredients: Add the panko breadcrumbs, finely chopped green onions, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper to the shrimp. Mix well until all ingredients are thoroughly combined.
- Form shrimp balls: Using your hands, shape the mixture into small, bite-sized balls about 1 to 1 1/2 inches in diameter.
- Heat oil: Heat the vegetable oil in a large skillet or deep pan over medium heat until hot enough for frying.
- Fry shrimp balls: Fry the shrimp balls in batches for 3 to 4 minutes per side, or until they turn golden brown and are cooked through.
- Drain and serve: Remove the fried shrimp balls with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with sweet chili sauce or your preferred dipping sauce.
Notes
- For a lighter version, bake shrimp balls at 400°F (200°C) for 12 to 15 minutes until cooked through.
- Add finely chopped water chestnuts or bell peppers to the shrimp mixture for extra crunch and texture.
- Ensure the oil is sufficiently hot before frying to prevent the shrimp balls from falling apart.
