Shrimp Balls Savory Bites (Print Version)
Juicy shrimp balls with crisp coating and savory flavors. Ideal for appetizers or festive gatherings.
# Ingredients:
01 -
1 lb raw shrimp, peeled and deveined
02 -
1/2 cup breadcrumbs (preferably panko)
03 -
1 egg, beaten
04 -
1/4 cup green onions, finely chopped
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 tablespoon soy sauce
08 -
1 teaspoon sesame oil
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/4 cup cilantro, chopped (optional)
12 -
1 tablespoon cornstarch (optional, for binding)
13 -
Vegetable oil, for frying
# Directions:
01 -
Roughly chop the raw shrimp into small pieces or pulse in a food processor for a finer texture without overprocessing. In a large bowl, combine the chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. If the mixture feels too loose, add a tablespoon of cornstarch to bind it.
02 -
Wet your hands slightly to prevent sticking. Roll the shrimp mixture into small balls, about 1 to 1.5 inches in diameter. This should yield approximately 20-25 balls depending on the size.
03 -
In a large frying pan or skillet, heat vegetable oil over medium-high heat. Add enough oil to cover the bottom of the pan for even frying.
04 -
Carefully place the shrimp balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook each ball for about 3-4 minutes on each side, or until golden brown and cooked through.
05 -
Remove the fried shrimp balls from the pan and place them on a paper towel-lined plate to drain any excess oil.
06 -
Serve the shrimp balls immediately with a dipping sauce, such as sweet chili sauce, soy sauce, or tangy lemon aioli. Optional: garnish with extra chopped cilantro or a sprinkle of sesame seeds.
# Notes:
01 -
For a lighter texture, ensure not to overprocess the shrimp in the food processor.
02 -
Use panko breadcrumbs for extra crispiness.