Fried Shrimp Balls
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.
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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