Crispy on the outside and juicy on the inside, deep-fried shrimp balls are a delightful appetizer that packs a burst of umami in every bite. These golden bites of seafood goodness are a staple in Asian cuisine, commonly enjoyed as a street food snack or part of a dim sum spread. Their light, crunchy texture contrasts beautifully with a tender, flavorful center, making them a favorite for any occasion. Versatile and easily customizable, they pair wonderfully with an array of dipping sauces and side dishes, making them a must-try for seafood lovers.
Ingredient Breakdown
The foundation of this dish starts with fresh, raw shrimp, known for their firm, succulent texture that ensures a bouncy and juicy bite. Seasonings such as fermented shrimp paste, white pepper, and sugar provide a well-balanced umami depth, while cornstarch binds the mixture, ensuring a cohesive and airy texture. Egg white plays a crucial role in giving the shrimp paste a light, elastic consistency, making the shrimp balls delightfully springy. Pork fatback adds a layer of moisture and richness, preventing the shrimp balls from drying out, while finely chopped water chestnuts contribute a mild sweetness and a satisfying crunch. To achieve that irresistible crispy coating, a neutral, high-smoke-point oil like vegetable oil is essential for deep-frying, ensuring an even golden-brown crust without overpowering the shrimp’s natural flavor.
Step-by-Step Preparation Guide
Preparing the Shrimp Paste
Shrimp preparation is key to achieving the right texture. After thoroughly cleaning and deveining, the shrimp are drained and chilled to firm them up. This step enhances their natural elasticity. Using the back of a cleaver or a heavy knife, the shrimp are flattened and repeatedly chopped until a sticky paste forms. A food processor can also be used for efficiency, but careful attention is needed to avoid over-processing, which may lead to a rubbery texture.
Mixing and Seasoning the Paste
Once the shrimp paste reaches the right consistency, it is mixed with egg white, seasonings, and cornstarch. Stirring vigorously in one direction ensures a cohesive, smooth mixture. A crucial technique in this process is slapping the mixture against the bowl repeatedly, which enhances its elasticity and creates the signature springy bite that makes shrimp balls so satisfying.
Shaping the Shrimp Balls
To prevent sticking, wet hands with water before shaping the mixture into evenly sized balls. The squeezing method, where the paste is pushed through the thumb and forefinger, helps create perfectly round shrimp balls. Using a wet spoon to scoop and transfer them ensures uniformity. Refrigeration is an essential step, as it firms up the balls, allowing them to hold their shape during frying.
Deep Frying
Maintaining the correct oil temperature is crucial for a crisp exterior and a fully cooked interior. Heating the oil to 340°F (170°C) ensures an even fry. A simple test using a small piece of bread can confirm the right temperature—it should turn golden within 45 seconds. Frying in small batches prevents overcrowding, allowing each shrimp ball to cook evenly. Stirring gently during frying promotes uniform browning. Once golden brown, the shrimp balls are carefully removed and drained on paper towels to eliminate excess oil.
Recipe Tips & Frequently Asked Questions
Ensuring the shrimp paste is well-mixed:
Properly blending the shrimp and seasonings guarantees a firm yet tender bite.
Shaping without sticking:
Wetting hands or using an oiled spoon prevents the mixture from clinging.
Frying at the right temperature:
Too low, and the shrimp balls absorb oil; too high, and the exterior burns before the inside is fully cooked.
Storing and reheating:
Leftover shrimp balls can be stored in an airtight container and reheated in an oven or air fryer for optimal crispness.
Can I make shrimp balls ahead of time?
Yes, they can be refrigerated or frozen before frying.
Why are my shrimp balls too dense?
Over-mixing or insufficient aeration can lead to a dense texture.
Can I bake instead of deep-fry?
Baking results in a less crispy texture, but an air fryer can be a great alternative.
Can I use other proteins?
A combination of shrimp and fish or even ground chicken can be used for variation.
What to Serve With This Recipe
Classic Dipping Sauces: Chaozhou tangerine sauce, sweet and sour sauce, or a spicy chili garlic dip complement the shrimp’s natural sweetness.
Side Pairings: A light, fragrant jasmine rice or a crisp Asian-style slaw pairs well with the crispy texture of the shrimp balls.
Creative Presentation Ideas: Serving them in lettuce cups, skewering them as party appetizers, or including them in a seafood platter enhances their visual appeal.
Deep-fried shrimp balls are an explosion of texture and flavor, combining crispiness with a juicy, tender bite. Whether served as an appetizer, snack, or part of a larger meal, they are sure to impress. Experimenting with different seasonings, sauces, and serving styles makes this dish endlessly customizable, ensuring it remains a staple in any seafood lover’s repertoire.
Ingredients
3 cups (25 fluid ounces/750 milliliters) vegetable oil
1 pound 5 ounces (600 grams) uncooked shrimp (prawns), shelled and deveined
1 teaspoon coarse salt
1/4 teaspoon fermented shrimp paste
1/4 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon ground white pepper
1 teaspoon cornstarch (cornflour)
1 egg white
1 1/2 ounces (40 grams) pork fatback, finely chopped
4 fresh or canned water chestnuts, finely chopped
Chaozhou tangerine sauce or sweet and sour sauce, for serving
Instructions
Place the shrimp in a colander, sprinkle with coarse salt, and use your hands to toss them together. Rinse thoroughly under cold running water and drain well. Transfer the shrimp onto a clean dish towel, roll it up, and refrigerate for one hour. This step firms up the shrimp, helping to achieve the ideal bouncy texture.
Once chilled, remove the shrimp from the refrigerator and place them on a sturdy cutting board. Using the back of a meat cleaver or the flat side of a heavy knife, firmly flatten the shrimp. Continue chopping repeatedly with the blunt edge of the knife until a smooth, sticky paste is formed. Alternatively, a food processor can be used to blend the shrimp into a fine paste.
Transfer the shrimp paste into a large mixing bowl. Add the egg white and stir vigorously in one direction using chopsticks or a spatula until the mixture becomes thick and gluey. This motion develops the elasticity needed for the perfect shrimp balls. Next, incorporate the fermented shrimp paste, salt, sugar, white pepper, and cornstarch, ensuring everything is well combined.
Using your hands, gather the mixture and repeatedly slap it against the sides of the bowl. This technique enhances the texture, creating a springy consistency. Once the paste becomes smooth and elastic, fold in the finely chopped pork fatback and water chestnuts, distributing them evenly throughout the mixture.
Lightly wet one hand with water to prevent sticking. Take a handful of the shrimp mixture and squeeze it through the gap between your thumb and forefinger, shaping it into a round, ping-pong-sized ball. With the other hand, dip a spoon in water and gently scoop the shrimp ball onto a plate. Repeat until all the mixture has been shaped into uniform balls. Refrigerate the shrimp balls for at least one hour to allow them to firm up.
In a wok or deep saucepan, heat the vegetable oil to 340°F (170°C). To test the oil, drop in a small cube of bread—it should turn golden brown in approximately 45 seconds. Once the oil is ready, carefully lower the shrimp balls into the hot oil in small batches, ensuring they do not overcrowd the pan.
Fry each batch for 4–5 minutes, gently stirring occasionally to achieve an even golden-brown exterior. Once crispy and perfectly cooked, use a slotted spoon to remove the shrimp balls from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
Serve the hot and crispy shrimp balls with a side of Chaozhou tangerine sauce or classic sweet and sour sauce for dipping. The contrast between the crunchy coating and the tender, juicy interior makes for a truly satisfying bite.
Deep Fried Shrimp Balls Recipe
Ingredients
- 3 cups 25 fluid ounces/750 milliliters vegetable oil
- 1 pound 5 ounces 600 grams uncooked shrimp (prawns), shelled and deveined
- 1 teaspoon coarse salt
- 1/4 teaspoon fermented shrimp paste
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
- 1 teaspoon cornstarch cornflour
- 1 egg white
- 1 1/2 ounces 40 grams pork fatback, finely chopped
- 4 fresh or canned water chestnuts finely chopped
- Chaozhou tangerine sauce or sweet and sour sauce for serving
Instructions
- Place the shrimp in a colander, sprinkle with coarse salt, and use your hands to toss them together. Rinse thoroughly under cold running water and drain well. Transfer the shrimp onto a clean dish towel, roll it up, and refrigerate for one hour. This step firms up the shrimp, helping to achieve the ideal bouncy texture.
- Once chilled, remove the shrimp from the refrigerator and place them on a sturdy cutting board. Using the back of a meat cleaver or the flat side of a heavy knife, firmly flatten the shrimp. Continue chopping repeatedly with the blunt edge of the knife until a smooth, sticky paste is formed. Alternatively, a food processor can be used to blend the shrimp into a fine paste.
- Transfer the shrimp paste into a large mixing bowl. Add the egg white and stir vigorously in one direction using chopsticks or a spatula until the mixture becomes thick and gluey. This motion develops the elasticity needed for the perfect shrimp balls. Next, incorporate the fermented shrimp paste, salt, sugar, white pepper, and cornstarch, ensuring everything is well combined.
- Using your hands, gather the mixture and repeatedly slap it against the sides of the bowl. This technique enhances the texture, creating a springy consistency. Once the paste becomes smooth and elastic, fold in the finely chopped pork fatback and water chestnuts, distributing them evenly throughout the mixture.
- Lightly wet one hand with water to prevent sticking. Take a handful of the shrimp mixture and squeeze it through the gap between your thumb and forefinger, shaping it into a round, ping-pong-sized ball. With the other hand, dip a spoon in water and gently scoop the shrimp ball onto a plate. Repeat until all the mixture has been shaped into uniform balls. Refrigerate the shrimp balls for at least one hour to allow them to firm up.
- In a wok or deep saucepan, heat the vegetable oil to 340°F (170°C). To test the oil, drop in a small cube of bread—it should turn golden brown in approximately 45 seconds. Once the oil is ready, carefully lower the shrimp balls into the hot oil in small batches, ensuring they do not overcrowd the pan.
- Fry each batch for 4–5 minutes, gently stirring occasionally to achieve an even golden-brown exterior. Once crispy and perfectly cooked, use a slotted spoon to remove the shrimp balls from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
- Serve the hot and crispy shrimp balls with a side of Chaozhou tangerine sauce or classic sweet and sour sauce for dipping. The contrast between the crunchy coating and the tender, juicy interior makes for a truly satisfying bite.
