Recently, I shared an Instagram (follow me!) story of eating fried shrimp balls at a Chinese dim sum restaurant, and many followers asked me for the recipe.
Today, I am sharing with you my shrimp balls recipe. Don’t you think they look oh-so-adorable with the crispy and crunchy skin?
How to Make Shrimp Balls from Scratch
This recipe is from the Crunchy Shrimp Balls recipe in my Easy Chinese Recipes cookbook. My cookbook is the highest rated Chinese cookery book on Amazon, so buy a copy if you haven’t.
How To Make Shrimp Balls
Making shrimp balls is fun. First, you blend the shrimp and the seasonings to form a shrimp paste. Then you cut up the spring roll wrappers into strips.
Wet your hands with some water, make the shrimp paste into balls, roll them over the bed of spring roll strips, and off they go into a deep fryer or wok for deep-frying. The recipe is super easy and fail proof!
Fried shrimp ball is a great appetizer. It’s often served as a dim sum at Hong Kong-style restaurants or dim sum restaurants.
Dim Sum is quite a delicacy, with morsels of bite-sized appetizers served in bamboo steamers, or deep-fried to golden perfection.
I love shrimp and I can chow down dozens of these shrimp balls any time of the day! They are just wonderful.
Serve Fried Shrimp Balls with:
For a wholesome dinner, make the following dishes.
Pairs well with:
Fried Shrimp Balls Recipe
Fried Shrimp Balls - crispy and crunchy shrimp balls, a popular and delicious Chinese appetizer. Learn how to make this Cantonese dim sum with the easy recipe.
In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
The spring roll strips will stick to the shrimp ball, as shown on the picture below.
Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. Dish out, drain on paper towels and serve hot with Thai sweet chili sauce or your favorite chili sauce.
Adapted from my cookbook Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao.