Shrimp Balls Flavorful Crispy (Print Version)
# Ingredients:
01 -
1 lb raw shrimp, peeled and deveined
02 -
1/2 cup breadcrumbs, preferably panko
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)
13 -
Vegetable oil, for frying
# Instructions:
01 -
Chop the raw shrimp into small pieces or pulse them in a food processor for a finer texture. In a large bowl, mix the chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Add a tablespoon of cornstarch if the mixture feels too loose.
02 -
Wet your hands slightly to prevent sticking. Roll the shrimp mixture into small balls, about 1 to 1.5 inches in diameter. This should yield approximately 20-25 balls.
03 -
In a large frying pan or skillet, heat vegetable oil over medium-high heat. Ensure there is enough oil to cover the bottom of the pan for even frying.
04 -
Carefully place the shrimp balls into the hot oil without overcrowding the pan. Fry the balls in batches if necessary, cooking for 3-4 minutes on each side until golden brown and cooked through.
05 -
Remove the cooked shrimp balls from the pan and place them on a plate lined with paper towels to drain excess oil.
06 -
Garnish the shrimp balls with chopped cilantro or sesame seeds if desired. Serve immediately with dipping sauces such as sweet chili sauce, soy sauce, or lemon aioli.
# Notes:
01 -
Chill the shrimp balls in the refrigerator for 20-30 minutes before frying if the mixture feels too soft. This helps them hold their shape.