Shrimp Balls Crispy Bites (Print Version)
# Ingredients:
→ Main Items
01 -
1 egg, whisked until smooth
02 -
1 tablespoon soy sauce
03 -
1 teaspoon sesame oil
04 -
1 tablespoon fresh ginger, finely grated
05 -
1/2 teaspoon black pepper
06 -
1/4 cup fresh cilantro, chopped (optional)
07 -
1 tablespoon cornstarch (optional, helps with binding)
08 -
1/2 cup breadcrumbs, panko preferred
09 -
1/4 teaspoon salt
10 -
2 garlic cloves, minced
11 -
1 lb shrimp, peeled and deveined
12 -
1/4 cup green onions, diced small
→ Cooking Needs
13 -
Vegetable oil to fry
→ Toppings (Optional)
14 -
Chopped cilantro for sprinkling
15 -
Sesame seeds for topping
16 -
Serve with sweet chili sauce, lemon aioli, or soy sauce for dipping
# Instructions:
01 -
Cut the shrimp into bits by hand or pulse in a food processor if you want them smaller. Just don’t let it turn into mush – leave some texture in there.
02 -
Toss your chopped shrimp, breadcrumbs, ginger, garlic, green onions, egg, sesame oil, soy sauce, salt, and pepper all into a mixing bowl. If you're using cilantro, add that too. Stir it up really well.
03 -
If you notice the mix isn’t holding together, sprinkle in the cornstarch and give it another stir until it holds better.
04 -
With slightly damp palms, scoop some of the mixture and shape it into balls about 1 to 1.5 inches wide. You’ll get roughly 20-25 pieces, depending on how big you roll them.
05 -
Pour enough oil into a frying pan to thinly cover the bottom and heat it over medium-high heat until it’s hot but not smoking.
06 -
Pop those shrimp balls into the hot oil in small batches so the pan’s not overcrowded. Let them sizzle for around 3-4 minutes per side until they’re crispy and lightly browned.
07 -
Grab a plate, line it with paper towels, and use a slotted spoon to move the cooked balls over to drain off extra oil.
08 -
Add some sesame seeds or a bit of cilantro on top if you want. Grab your favorite dip, and enjoy while they’re hot!
# Notes:
01 -
For a better bite, keep your shrimp pieces coarse – don’t fully puree them.
02 -
You can prep these earlier and store them in the fridge for up to 4 hours before frying.
03 -
Want a lighter bite? Bake them at 375°F for 15-20 minutes instead of frying.