This post may contain affiliate links. Please read my privacy policy.
Fried Shrimp Balls - Crispy and crunchy shrimp balls, a popular and delicious Chinese appetizer. Learn how to make this Cantonese dim sum with the recipe.
Shrimp Balls
Recently, I shared an Instagram 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!
Dim Sum
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.
Frequently Asked Questions
Yes, frozen prawns will work just fine! Just be sure to thaw them completely and pat them dry with paper towels to get rid of any excess moisture. That’ll help get the right texture for the shrimp paste.
You can totally swap in crab, lobster, or salmon, but I’d suggest mixing them with shrimp. The shrimp really helps give the paste that perfect smooth texture and bounce, which helps the balls hold together. Just chop or process the crab, lobster, or salmon finely, then mix them with the shrimp for the best results.
If the texture is a bit loose, it’s likely because there’s too much moisture in the shrimp. Make sure to pat the shrimp dry with paper towels before blending. Also, blend the shrimp longer to get a stickier texture, which will help create that spongy, chewy consistency you’re looking for.
Yes, you can! You can prepare the shrimp paste ahead of time and store it in an airtight container in the fridge for up to two days. However, don’t freeze it, as freezing can affect the texture and consistency.
Yes. Just form the shrimp paste into balls and steam them for about 6-8 minutes, or until they’re fully cooked and tender.
You’ll want to snip the spring roll wrappers dry. No need to soak them beforehand.
I don’t recommend it. Freezing can affect the texture of the shrimp mixture, making it watery and less bouncy once thawed. The spring roll strips can also lose their crispiness and might not fry up as light and crunchy. For the best texture and flavor, it’s best to make them fresh!
You’re better off using avocado or peanut oil for deep frying! Both have high smoke points, so they can handle the heat and keep everything crispy. I’d skip olive oil for deep frying, though—it has a lower smoke point and could end up burning.
Yes. Just pop them in the air fryer at 375°F (190°C) for about 10–12 minutes until they’re golden and crispy. Give them a light spray of oil for the best crunch. Air fryers can vary, so keep an eye on them as they cook!
If your shrimp balls flattened, it might be because the shrimp were a bit too wet, which can make the paste too loose. Make sure to pat the shrimp dry before mixing everything together. If the mixture still feels a little too loose, you can add a bit more cornstarch to help hold it together. Also, try not to overcrowd the pan when frying—this will help them keep their shape and stay nice and crispy.
You can easily reheat them in the air fryer at 350°F (175°C) for a few minutes until they’re nice and crispy. If you’re in the mood for that fresh-out-of-the-fryer crunch, just refry them in hot oil for 1–2 minutes until golden. Or, if you prefer the oven, pop them in at 375°F (190°C) for about 5–7 minutes. Either way, they’ll be as tasty as when you first made them!
This recipe is only 171 calories per serving.
What To Serve With Fried Shrimp Balls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Shrimp Potstickers
- Chicken Wontons
- Spring Rolls
- Crab Rangoon
- How to Make Fish Balls
- Vietnamese Sugar Cane Shrimp (Chao Tom)
Fried Shrimp Balls
Ingredients
- 1 lb. shrimp, defrost, shelled and deveined
- 1 egg white, lightly beaten
- 1 teaspoon salt , or fish sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1 tablespoon oil , or some pork fat
- 3 dashes white pepper powder
- 8 pieces spring roll wrapper, 8-inch square
Instructions
- In a mini food processor, add the shrimp, egg white, salt or fish sauce, sugar, cornstarch, sesame oil, oil, and white pepper. Blend until the ingredients form a smooth shrimp paste.
- Fold the spring roll wrappers and cut them into thin strips using scissors. Then cut the strips into shorter lengths. Lay them on a flat surface. Wet your hands and shape the shrimp paste into balls (about 1 tablespoon each), then roll the shrimp balls in the spring roll strips.
- The spring roll strips will stick to the shrimp balls, as shown in the picture below.
- Trim the spring roll strips with scissors, ensuring the strips evenly coat the shrimp ball. You can reuse the trimmed strips.
- Deep-fry the shrimp balls in a deep fryer or wok until golden brown, about 5 minutes. Remove, drain on paper towels, and serve hot with Thai sweet chili sauce or your favorite chili sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy to make and super yummy! Thank you for sharing ❤️❤️❤️!
Hi. Is it possible to use shrimp paste for this, like the shrimp and fish lasted you see at Chinese grocery stores like 99 Ranch?
Yeah they should work but I don’t think I have seen shrimp paste at 99 Ranch.
Hi, I’m thinking of attempting a vegetarian version of it for CNY. Can I just check with you if it is possible to make the paste + roll it with the wrappers and place them in the fridge the night before. And only deep fry it the next day. Do you think it is possible?
Thanks a million!!!
Yes you can.
Hi, do you snip the wrappers dry or do you need to submerge them first? Can’t wait to hear from you. Look forward to making these. Thank you and stay safe!
Yes, snip them dry.
These are so yummy! I make them every year for Christmas Eve dinner and everyone loves them! So good!
Hi Toni, thanks please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Where is a restaurant that sells them in Fresno area
Hi Bee,
Can i make in advance and freeze it till i ready to eat ?
I wouldn’t freeze them.
I made these for a family party and they were a hit! Thanks for the recipe they were delicious!
I experienced the same. The dough was loose. I did pat dry and blend the shrimp paste longer. I even put an additional 1/2 tbs cornstarch but still. I don’t know what’s wrong. was my egg too small?
That’s strange. The shrimp after blending should form into the sticky shrimp paste as in my pictures.
miss, i made it and the outlook looks good but the meat is not spongy and chewy enough… a little loose. what is the tips to make the texture better?
Hi Cassandra, did you pat dry your shrimp with paper towels. Sounds like you have a lot of moisture content in the shrimp. Another tip is to blend the shrimp longer so the texture becomes sticky.
HI. Can i freeze the raw shrimp mixture if i make a large batch? if yes, how long is the max freezing standard of this shrimp mixture. It seems very yummy, and i would want to try it one of this days.
I don’t advise freezing it because it might change the texture. Best to make it fresh.
Hi would like to try this recipe, may I ask if
frozen package prawns be suitable for this recipe instead of fresh ones.
After rolling to wonton skin will the final suitable to be frozen and used as needed or is it better for immediate use?
Hi NJ, yes, you can use frozen shrimp. I wouldn’t freeze the shrimp balls after rolling as it would change the texture of the shrimp. Fry right away.