Crispy shrimp bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large egg, whisked
02 -
2 cloves garlic, finely minced
03 -
1 tablespoon soy sauce
04 -
1 cup shrimp, raw, peeled, and deveined
05 -
1 tablespoon cornstarch (optional, for texture)
06 -
1 tablespoon fresh ginger, finely grated
07 -
1 teaspoon sesame oil
08 -
1/2 cup panko breadcrumbs
09 -
1/2 teaspoon black pepper
10 -
1/4 cup green onions, chopped small
11 -
1/2 teaspoon salt
12 -
1/4 cup chopped cilantro (optional)
→ For Cooking
13 -
Cooking oil, like vegetable, for frying
→ For Serving (Optional)
14 -
A handful of extra cilantro, chopped
15 -
Sesame seeds for final touch
16 -
Use dipping sauces like soy sauce, sweet chili, or lemon-flavored aioli
# Instructions:
01 -
Slice the shrimp into small bits. If you want it smoother, toss it into a food processor, but don’t overdo it—you’re looking for chunks, not mush.
02 -
In a big mixing bowl, add the shrimp bits, breadcrumbs, egg, soy sauce, salt, pepper, garlic, ginger, sesame oil, and green onion. Throw in the cilantro here if you're using it. Mix together until it’s all well blended.
03 -
If it feels like the mix won’t hold its shape, sprinkle in some cornstarch and stir again until it comes together better.
04 -
Keep your hands lightly wet so the mixture doesn’t stick while rolling. Grab small portions and roll them into balls about 1 to 1.5 inches wide. You’ll get roughly 20-25 depending on the size.
05 -
Pour enough oil into a pan so the bottom is nicely coated. Set it over medium-high heat until it’s hot but not smoking.
06 -
Put the shrimp balls gently into the oil, and don’t overcrowd. Cook them on each side for 3-4 minutes, flipping as needed, until the outside is golden and crispy.
07 -
When they’re done, lay the cooked shrimp balls on paper towels to soak up extra oil using a slotted spoon.
08 -
Garnish with sesame seeds or more cilantro if you’d like. Serve hot alongside dipping sauces like sweet chili, soy, or lemon aioli.
# Notes:
01 -
Pulse the shrimp carefully to keep a chunky texture. Avoid turning it into paste.
02 -
You can prepare them ahead of time and chill in the fridge for up to 4 hours before cooking.
03 -
Skip frying by baking these at 375°F for 15-20 minutes to make them lighter.