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When these Fried Shrimp Balls sizzling, they fill the kitchen with the smell of garlic and sesame as they fry to a golden crisp. Loaded with shrimp, scallions, and garlic, these dim sum-style bites are tender and juicy with a crispy outer shell.
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This is one of those recipes that super simple to make, but surprises you with how tasty the result is. It only takes a few minutes to make the shrimp mixture and form the balls, and as they fry, the surface forms a crisp shell around the tender, moist center. They’re perfect hot from the pan with a simple dipping sauce.
Ingredient Notes
Buying peeled and deveined shrimp saves a lot of time.
Cornstarch helps bind the mixture, gives the shrimp balls their light, springy texture, and helps the surface brown evenly in the oil.
Panko breadcrumbs add structure without making the mixture heavy. Their coarse texture keeps the inside light while the outside turns crisp.
White pepper gives the mixture a mild warmth that works well with seafood. It tastes cleaner than black pepper and blends smoothly into the shrimp mixture. You can substitute black pepper if that’s what you have.
Sesame oil adds a nutty richness. A small amount goes a long way, so keep it light so the flavor doesn’t overpower the shrimp.
How to Make Shrimp Balls
This dish cooks quickly, requiring only a few basic steps. Once the shrimp mixture is ready, frying takes just a few minutes.
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- Chop or pulse the shrimp in a food processor to form a thick, chunky paste.
- Mix the shrimp with the other ingredients (besides the oil).
- Shape the mixture into small balls using damp hands to keep the mixture from sticking.
- Heat the oil in a skillet and fry the shrimp balls until evenly browned.
- Serve them hot.
Expert Tips for Success
Shrimp mixtures cook quickly, so a few small details help the shrimp balls stay tender and evenly browned. Paying attention to texture and heat will give the best results.
- Do not overprocess the shrimp. Stop when the mixture looks like a thick paste with small chunks still visible.
- Wet your hands before shaping the shrimp balls. This will keep them from sticking to. your hands and keeps the surface smooth.
- Keep the oil at a steady, medium heat so the outside browns before the inside overcooks.
- Fry in batches if needed. Crowding the pan lowers the oil temperature and prevents even browning.
- Turn the shrimp balls gently with a spoon or chopsticks so they hold their shape.
What to Serve With It
I like to serve these Fried Shrimp Balls with sweet chili sauce or Prik Nam Pla and a crisp Japanese Cucumber Salad or Spicy Cucumber Salad. The cool vegetables balance the warm fried shrimp and add a fresh crunch. If I am putting together a larger spread, I often pair these shrimp balls with other small dishes. Steamed BBQ Pork Bao, Chicken Potstickers, or Air Fryer Spring Rolls make for a filling dim sum spread. Or add Wonton Soup or Singapore Noodles to make it a full meal.
Fried Shrimp Balls
Robin Donovan
Ingredients
- 1 pound shrimp raw, peeled and deveined
- 2 cloves garlic minced
- 2 pieces green onions finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon white pepper
- 1 piece egg
- ½ cup panko breadcrumbs
- Oil for frying
Instructions
- Finely chop the shrimp with a knife or pulse them briefly in a food processor. Stop when the shrimp form a thick paste with small pieces still visible.
- Place the chopped shrimp in a bowl. Add the garlic, green onions, cornstarch, sesame oil, soy sauce, white pepper, egg, and panko breadcrumbs. Stir until the mixture becomes evenly combined and slightly sticky.
- Lightly wet your hands with water. Scoop about one tablespoon of the mixture and roll it gently into a ball. Place the formed shrimp balls on a plate.
- Pour oil into a skillet until it covers the bottom with a shallow layer. Heat it over medium heat until the oil looks glossy and moves easily in the pan.
- Place the shrimp balls into the hot oil with space between them. Cook them while turning gently so each side browns evenly.
- Transfer the cooked shrimp balls to a paper-towel-lined plate to remove excess oil. Serve them hot with sweet chili sauce or soy sauce for dipping.
Notes
- If the shrimp mixture feels too soft to shape, add a small spoonful of panko breadcrumbs. The crumbs absorb moisture and help the mixture hold its shape.
- Use medium heat when frying. Oil that is too hot will brown the outside too quickly while the center stays undercooked.
- Store leftover shrimp balls in a sealed container in the refrigerator for up to two days. Reheat them in a skillet or air fryer so the outside becomes crisp again.
