Fried Shrimp/Prawn Balls Recipe (炸虾球)
October 12th, 2007 | Chinese, Chinese Recipes | 32 Comments
Today, I am presenting a shrimp dish–fried shrimp balls. Don’t you think these shrimp balls look oh-so-adorable with their fringy outfit? This dish is inspired by my favorite restaurant in San Francisco–Ton Kiang, a Chinese restaurant that I absolutely love and strongly recommend. (I heard Robin Williams is a regular there!) 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 fringy 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 the 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 finger food for parties. For me, I can chow down dozens of these shrimp balls anytime of the day! They are just wonderful.
Recipe: Fried Shrimp/Prawn Balls with Wonton Skin (炸虾球)
Ingredients:
1 pound raw shrimp (shelled and deveined)
1 teaspoon salt (or fish sauce)
1 teaspoon sugar
1 tablespoon corn starch
1 egg white, lightly beaten
1/2 teaspoon sesame oil
1 tablespoon oil (or some pork fat)
A few dashes of white pepper powder
Wonton skins
Method:
Defrost, shell, and devein the shrimp. Set aside. In a mini food processor, beat the egg white until frothy and then add in the raw shrimp and the seasonings. Blend until the ingredients form the shrimp paste.
Cut the wonton skins into tiny strips and lay them on a flat surface. Wet your hands and form the shrimp paste into balls (slightly smaller than a ping pong ball) and roll the shrimp balls onto the bed of wonton skins. Make sure that the wonton skins coat the shrimp balls evenly. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown. Dish out and serve hot with some Thai sweet chili sauce or your favorite chili sauce.
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mmm looks like great party food. enjoy your trip! I usually clean our refrig when we go on one too.
Gorgeous!!! Tehy look delicious!
Ciao.
Cook so often & still has so many leftovers in fridge? U buy in bulk?
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?
I also made fried shrimp balls leh! Alamak!
Take care and enjoy your trippy! :D
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?
Your “cleaning out the fridge” meals all look good! The shrimp balls sound tasty.
Yr creativity knows no bounds!
真是诱惑~
亲爱的，外边酥酥的细条是什么呢？
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.
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!
Simply gorgeous .I bookmarked this
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.
rass rasa rasa, those look so delicious. love the tentacles! my husband is drooling over them too :)
hahaha…I’ve asked you that question a couple of post back ;o)
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.
ohh never seen this before
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!
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.
I always like this kind of food! specially eat them with thai chilly pepper? WOW! the more spicy is the better.
they look so appetizing. i would love to make these soon. your pictures are just tops.
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!
that’s a good idea for finger food. I can see myself going back for 2nds and then 3rds…..and then….
You are so creative!!!:D
Looks really nice too:)
yum yum! these look sinfully delicious! Bookmarking this for my next party! :)
Oh my goodness I would just eat these up in no time.
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…
I love fried shrimp balls and i normally just buy them until i see your fried shrimp balls recipe.
I have tried….marvelous. Thanks for sharing
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 :>
Hope there’re more to this fried shrimp balls on my website for you. Enjoy :)
thank you so much, just finished making these
theyre very niceeeee, though not as pretty as urs
ur recipes makes cooking fun
love lots