Description
These shrimp balls are a delightful combination of crispy exterior and juicy, flavorful filling. Perfect as an appetizer or a cozy meal, they are sure to impress anyone who tries them.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1 egg, beaten
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped (optional)
- 1 tablespoon cornstarch (optional, for binding)
- Vegetable oil, for frying
Instructions
- Start by preparing the shrimp. Place 1 lb of peeled and deveined shrimp into a food processor. Pulse until finely chopped but not puréed—aim for a chunky texture. This should take about 15-20 seconds. Avoid over-processing, which can make the shrimp rubbery.
- In a large mixing bowl, combine the chopped shrimp with 1/2 cup of panko breadcrumbs, 1 beaten egg, 1/4 cup finely chopped green onions, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until just combined, ensuring not to overwork the mixture.
- If desired, add 1/4 cup chopped cilantro and 1 tablespoon cornstarch to help with binding. Stir gently until incorporated. At this stage, the mixture should feel moist but firm enough to hold its shape. If it feels too wet, add a tad more breadcrumbs.
- With clean hands, scoop out a tablespoon of the shrimp mixture and roll it into a ball, about the size of a golf ball. Place the formed shrimp balls on a baking sheet lined with parchment paper. Repeat until all the mixture is used, making approximately 20-24 balls.
- In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan (about 1/4 inch deep). Once the oil is hot (you can test this by dropping in a small piece of the mixture; it should sizzle immediately), carefully place the shrimp balls in the hot oil without overcrowding the pan. Fry in batches if necessary.
- Cook the shrimp balls for about 3-4 minutes on each side, or until they are golden brown and cooked through. The exterior should be crispy, and you’ll know they are done when they reach an internal temperature of 145°F. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Allow the shrimp balls to cool for a couple of minutes before serving. They’re best enjoyed warm with your favorite dipping sauce, like sweet chili or soy sauce. Just remember not to let them sit too long, or they may lose their delightful crispiness!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 ball
- Calories: 80
- Sugar: 0 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: Avoid overcrowding the pan while frying to ensure each ball gets even heat and a crispy texture. You can substitute shrimp with finely chopped fish like tilapia or crab meat for a different protein option.