Shrimp Balls
These shrimp balls are a delightful appetizer or main course, combining fresh shrimp with an aromatic blend of garlic, ginger, and green onions, making them irresistible.
Ingredients
Main Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1 large egg, beaten
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cilantro, chopped (optional) Add if desired.
- 1 tbsp cornstarch (optional, for binding) Use if needed.
- as needed tbsp vegetable oil, for frying
Instructions
Preparation
- Gather all the necessary ingredients to make your shrimp balls.
- Finely chop the shrimp to create a coarse paste, or use a food processor, being careful not to over-process.
- In a large mixing bowl, combine the chopped shrimp, breadcrumbs, beaten egg, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, black pepper, and cilantro if using. Mix until well combined, ensuring the mixture holds together but retains some texture.
- Use your hands to form the shrimp mixture into small balls, about one inch in diameter.
Cooking
- Heat vegetable oil in a deep frying pan or skillet over medium-high heat.
- Test the oil by dropping a small piece of the shrimp mixture into it; if it bubbles immediately, the oil is ready.
- In batches, carefully add the shrimp balls to the hot oil and fry until golden brown and cooked through, about 3 to 4 minutes, flipping occasionally.
- Remove the shrimp balls with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
Serving Suggestions
- Serve with sweet chili sauce or a soy-based dipping sauce. Mix soy sauce with sesame oil and a dash of vinegar for a quick dip.
- Consider serving the shrimp balls on a bed of lettuce for added texture and garnish with lime wedges and fresh herbs.
Notes
Don't overmix the ingredients to avoid rubbery shrimp balls. Ensure the oil temperature is medium-high to prevent burning outside and leaving them raw inside.