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Fried Shrimp Balls

Fried Shrimp Balls

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Today, I am presenting a shrimp dish—fried shrimp balls. Don’t you think these shrimp balls look oh-so-adorable with the crispy wonton skin? This dish is inspired by my favorite Chinese restaurant in San Francisco—Ton Kiang, I absolutely love the place and strongly recommend it. Ton Kiang serves the best fried shrimp balls in the world, which unfortunately, something I don’t get very often in the Chinese restaurants in Southern California.

Fried Shrimp Balls

Making these fried shrimp balls was a fun exercise. First, you blend the frozen shrimp and the seasonings to form the shrimp paste. Then you cut up the wonton skin into little tiny and long strips. Wet your hands with some water, make the shrimp paste into balls, roll them over the bed of wonton strips, and off they go into a deep fryer or wok for deep-frying. Voila, you have these eye-candy shrimp balls waiting eagerly to be devoured.

Fried shrimp ball is a great appetizer. For me, I can chow down dozens of these shrimp balls anytime of the day! They are just wonderful.

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44 COMMENTS... read them below or add one

  1. Cynthia

    Oh yeah, I’ve bookmarked this. These would be flying off the table at any party.

    Do you think it is necessary to serve it with a dip?

  2. holybasil

    I think they’d definitely be a conversation piece at any party —-
    “What IS that?” Looks yummy.

    You mention that you blend frozen shrimp rather than fresh shrimp. How does that affect the shape/texture?

  3. Nate 2.0

    You did a really good job with the fridge cleaning – they look great.

    I agree that Ton Kiang’s shrimp balls are some of the best I’ve had. I was pretty impressed with the dim sum overall there.

  4. Sunkid

    Gosh, they remind me of the octopus balls I had lately in greece…and I thought we asians were the only ones making fish balls, shrimps balls, etc etc.. ;-) Looks yummy and great idea for these left over wanton skins!

  5. Rasa Malaysia

    K&S – thanks, will do. :)

    Orchidea – thanks. :)

    Tummythoz – I usually one big box of frozen shrimp, about 5 lbs…hehe.

    Cynthia – yes, just serve with Thai sweet chili sauce or any chili sauce you like.

    Tiga – post yours fast so we can share notes mah.

    Holybasil – hah, I didn’t mean it literally. Basically you still have to defrost the shrimp. ;)

    Kevin – thanks so much. :)

    Suganya – hehe, thanks.

    Yoyo’s Food – they are wonton skin 馄吞皮。

    Nate 2.0 – yep, Ton Kiang’s shrimp balls are heavenly. Haven’t had them in a loooong time. Another dim sum restaurant that you have to try – Koi Palace.

    Sunkid – wow, Greeks have Octopus balls too? Hmmm, I wonder how they taste, are they like the Asian ones?

    Sylvia – Cool, hope you will make them soon.

  6. Lydia

    Oooooh, I could eat a bunch of those! I’ll have to look around in my fridge — I often have all of those odds and ends.

  7. veron

    I love shrimp balls. If it’s on the menu at an asian restaurant, that’s the first thing I’m going to order. As usual, that is some gorgeous, mouthwatering picture!

  8. Rina

    This is one cool recipe and beautiful pic too. Seems like there are some good NV recipes in your space. Like the Butter prawns too. A Must try.

  9. JadedOne

    That’s awfully creative! I currently have leftovers from making your Assam Pedas Fish Stew(lemongrass and shallots) but have no idea what I’m going to do with them. Maybe I’ll make it again hehe!

  10. Chubbypanda

    Mmmm… I love these fried shrimp balls. I tried making some a few nights ago and added some belacan to the paste on a whim. Sooo goood…

  11. Marianne

    wow! it’s really a nice idea, i like it. think you can use chopped squid or crab meat or kani for other variation too. thanks!! am so glad found your website :>

  12. Joan

    thank you so much, just finished making these
    theyre very niceeeee, though not as pretty as urs

    ur recipes makes cooking fun

    love lots

  13. Henriette Oosthuizen

    I am sooooooooooooo glad I discovered your website/blog, It’s like being reborn, only bad thing is I spend hours browsing on these most beautiful and mouthwatering pages that I lose track of time – yum yum

  14. Pauline Cheong

    It’s very tempting. You give me an idea of make this shape using faked crab filament stick instead of shrimp or prawns. thanks

  15. Jean

    could you use phyllo for the outside coating? wonton skins look too thick. looks awesome tho. will definitely try this recipe. thank you for sharing.

  16. rain

    i once tried this and it was a blast… i love this recipe so much.. and my friends are requesting for this again and again…
    thank you for sharing your recipe…
    appreciate it much :)

  17. These are phenomenal! I used the spring roll wrappers instead of the wonton wrappers, like you mentioned in your cookbook. The texture was great!

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