Shrimp Balls with Crispy Perfection (Print Version)
# Ingredients:
→ Shrimp Ball Mixture
01 -
1 lb raw shrimp, peeled and deveined
02 -
1/2 cup panko breadcrumbs
03 -
1 egg, beaten
04 -
1/4 cup green onions, finely chopped
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 tablespoon soy sauce
08 -
1 teaspoon sesame oil
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/4 cup cilantro, chopped (optional)
12 -
1 tablespoon cornstarch (optional, for binding)
→ For Frying
13 -
Vegetable oil, for frying
# Instructions:
01 -
Chop the raw shrimp into small pieces or pulse in a food processor for a finer texture. In a bowl, combine the shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. If the mixture is too loose, add cornstarch for binding.
02 -
With slightly wet hands, roll the shrimp mixture into small balls, approximately 1 to 1.5 inches in diameter. This should yield about 20-25 balls.
03 -
Pour vegetable oil into a large frying pan or skillet, ensuring it covers the bottom. Heat over medium-high heat.
04 -
Place the shrimp balls into the hot oil carefully, frying them in batches to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and fully cooked.
05 -
Remove the shrimp balls with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with your choice of dipping sauce.
# Notes:
01 -
If the mixture feels too soft, chill the shrimp balls for 20-30 minutes before frying to help them hold their shape during cooking.