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Fried Shrimp/Prawn Balls Recipe (炸虾球) http://rasamalaysia.com/recipe-fried-shrimp-balls-with-wonton/
October 12th, 2007 45 Comments

Fried Shrimp/Prawn Balls Recipe (炸虾球)

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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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45 comments... read them below or add one

  1. K & S says:

    mmm looks like great party food. enjoy your trip! I usually clean our refrig when we go on one too.

  2. Orchidea says:

    Gorgeous!!! Tehy look delicious!
    Ciao.

  3. Tummythoz says:

    Cook so often & still has so many leftovers in fridge? U buy in bulk?

  4. Cynthia says:

    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?

  5. tigerfish says:

    I also made fried shrimp balls leh! Alamak!
    Take care and enjoy your trippy! :D

  6. holybasil says:

    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?

  7. Kevin says:

    Your “cleaning out the fridge” meals all look good! The shrimp balls sound tasty.

  8. Suganya says:

    Yr creativity knows no bounds!

  9. YOYO's Food says:

    真是诱惑~

    亲爱的,外边酥酥的细条是什么呢?

  10. Nate 2.0 says:

    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.

  11. Sunkid says:

    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!

  12. Sylvia says:

    Simply gorgeous .I bookmarked this

  13. Rasa Malaysia says:

    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.

  14. Aria says:

    rass rasa rasa, those look so delicious. love the tentacles! my husband is drooling over them too :)

  15. wmw says:

    hahaha…I’ve asked you that question a couple of post back ;o)

  16. Lydia says:

    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.

  17. teckiee says:

    ohh never seen this before

  18. veron says:

    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!

  19. Rina says:

    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.

  20. Dwiana P says:

    I always like this kind of food! specially eat them with thai chilly pepper? WOW! the more spicy is the better.

  21. maybahay says:

    they look so appetizing. i would love to make these soon. your pictures are just tops.

  22. JadedOne says:

    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!

  23. daphne says:

    that’s a good idea for finger food. I can see myself going back for 2nds and then 3rds…..and then….

  24. Christy says:

    You are so creative!!!:D
    Looks really nice too:)

  25. Mandy says:

    yum yum! these look sinfully delicious! Bookmarking this for my next party! :)

  26. Amy says:

    Oh my goodness I would just eat these up in no time.

  27. Chubbypanda says:

    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…

  28. Anonymous says:

    I love fried shrimp balls and i normally just buy them until i see your fried shrimp balls recipe.

  29. Anonymous says:

    I have tried….marvelous. Thanks for sharing

  30. Marianne says:

    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 :>

  31. Joan says:

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

    ur recipes makes cooking fun

    love lots

  32. Pingback:Fried Prawns with Curly Wonton Skin | My Kitchen Produce

  33. Henriette Oosthuizen says:

    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

  34. Pauline Cheong says:

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

  35. Pingback:Fried Shrimpballs «

  36. Jean says:

    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.

  37. rain says:

    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 :)

  38. syamsina says:

    how to get the recipe?

  39. syamsina says:

    can u give me the recipe? where ti get the shrimp paste?

  40. Dot says:

    We buy these in San Francisco’s Chinatown every visit – they are GREAT! Thanks for the recipe!

  41. Rosanna says:

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

  42. Pingback:Fried Shrimp Balls | HI COOKERY

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