Description
This Fried Shrimp Balls recipe features smooth shrimp paste coated with crispy spring roll wrapper strips, deep-fried to a golden brown and served hot with sweet chili sauce. A delicious appetizer or snack inspired by Chinese dim sum flavors, perfect for family gatherings or parties.
Ingredients
Scale
Main Ingredients
- 1 lb. shrimp, defrosted, shelled, and deveined
- 1 egg white, lightly beaten
- 1 teaspoon salt or fish sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 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
- Prepare Shrimp Paste: In a mini food processor, combine the shrimp, egg white, salt or fish sauce, sugar, cornstarch, sesame oil, oil, and white pepper powder. Blend until the mixture forms a smooth and cohesive shrimp paste.
- Prepare Spring Roll Wrappers: Fold the spring roll wrappers and cut them into thin strips using scissors. Then cut the strips into shorter lengths and lay them out flat on a surface.
- Form Shrimp Balls: Wet your hands with water to prevent sticking. Take about 1 tablespoon of the shrimp paste and shape it into a ball.
- Coat Shrimp Balls: Roll each shrimp ball in the spring roll wrapper strips so the strips stick evenly to the surface of the ball. Trim any excess wrapper strips with scissors, and keep the trimmed pieces to reuse if needed.
- Deep Fry: Heat oil in a deep fryer or wok to 350°F (175°C). Deep-fry the shrimp balls until they turn golden brown and crispy, about 5 minutes. Remove them with a slotted spoon and drain on paper towels.
- Serve: Serve the fried shrimp balls hot with Thai sweet chili sauce or your favorite chili sauce for dipping.
Notes
- Using a mini food processor helps achieve a smooth shrimp paste for better texture.
- Wetting your hands prevents the shrimp paste from sticking while forming balls.
- Spring roll wrapper strips provide a crunchy coating; trimming excess strips ensures uniform coating and reduces waste.
- Maintain oil temperature to ensure even cooking without soggy or burnt coating.
- Serve immediately after frying for the best crispiness.
- Adapted from Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg
