This post may contain affiliate links. Please read my privacy policy.
Shrimp Balls
Recently, I shared an Instagram (follow me!) story of eating fried shrimp balls at a Chinese dim sum restaurant, and many followers asked me for the recipe.
Today, I am sharing with you my shrimp balls recipe. Don’t you think they look oh-so-adorable with the crispy and crunchy skin?
How to Make Shrimp Balls from Scratch
This recipe is from the Crunchy Shrimp Balls recipe in my Easy Chinese Recipes cookbook. My cookbook is the highest rated Chinese cookery book on Amazon, so buy a copy if you haven’t.
How to Make Shrimp Balls
Making shrimp balls is fun. First, you blend the shrimp and the seasonings to form a shrimp paste. Then you cut up the spring roll wrappers into strips.
Wet your hands with some water, make the shrimp paste into balls, roll them over the bed of spring roll strips, and off they go into a deep fryer or wok for deep-frying. The recipe is super easy and fail proof!
Dim Sum
Fried shrimp ball is a great appetizer. It’s often served as a dim sum at Hong Kong-style restaurants or dim sum restaurants.
Dim Sum is quite a delicacy, with morsels of bite-sized appetizers served in bamboo steamers, or deep-fried to golden perfection.
I love shrimp and I can chow down dozens of these shrimp balls any time of the day! They are just wonderful.
How Many Calories per Serving?
This recipe is only 171 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Fried Shrimp Balls
Ingredients
- 1 lb. helled and deveined shrimp, defrost
- 1 egg white (lightly beaten)
- 1 teaspoon salt or fish sauce
- 1 teaspoon sugar
- 1 tablespoon corn starch
- 1/2 teaspoon sesame oil
- 1 tablespoon oil or some pork fat
- 3 dashes white pepper powder
- 8 pieces spring roll wrapper (8-inch square)
Instructions
- In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
- Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
- The spring roll strips will stick to the shrimp ball, as shown on the picture below.
- Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
- Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels, and serve hot with Thai sweet chili sauce or your favorite chili sauce.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Has anyone Cooked these in an Air Fryer instead of Deep Fried?
Air-fry them at 400F for 12-15 minutes until they are crispy. Delicious!
I’m planning on buying your book,I love the recipes you posted
Thanks so much Rita.
I wanted to try something different so I made these last night for some guests and served with sweet chili sauce. They were gone in 15 minutes. EVERYBODY LOVED THEM!!! I made 2 lbs. for 6 people. Thank you
P.S. I plan on buying your cookbook
Amazing!😊👍
can you freeze these and cook later on?
Not advisable to freeze. Make fresh.
Can you make them using the air fryer?
Rasa do you have a cookbook
Yes I do, it’s called Easy Chinese Recipes.