If you’re craving a delightful treat that bursts with flavor and has that perfect crispy outside with a juicy, tender inside, look no further than this Chinese Shrimp Balls Recipe. It’s a beloved appetizer that brings the essence of authentic Chinese dim sum right to your kitchen. Each bite offers a wonderful blend of fresh shrimp, aromatic ginger, and crunchy water chestnuts, all fried to golden perfection. Whether you’re hosting friends or just want a special snack, these shrimp balls never fail to impress and satisfy!
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this classic dish. Each item plays a crucial role in building the taste, texture, and inviting appearance that make these shrimp balls so irresistible.
- 1 pound raw shrimp, peeled and deveined: The star ingredient providing fresh, succulent seafood flavor and protein.
- 2 green onions, finely chopped: Adds a mild onion aroma and bright green flecks to the mixture.
- 1 tablespoon ginger, grated: Brings a zesty warmth that cuts through the richness and complements the shrimp.
- 1 tablespoon soy sauce: Adds savory umami and a touch of saltiness that deepens flavor.
- 1 tablespoon Shaoxing wine (or dry sherry): Infuses a subtle complexity and enhances the seafood essence.
- 1 egg white: Helps bind the mixture for perfectly shaped, cohesive balls.
- 1 tablespoon cornstarch: Gives a silky texture and aids in crisping the exterior during frying.
- 1 teaspoon sesame oil: Provides a nutty fragrance that is characteristic of many Chinese dishes.
- 1/4 teaspoon white pepper: Offers gentle heat without overpowering the delicate shrimp flavor.
- 1/2 teaspoon salt: Balances and enhances all the other flavors.
- 1/2 cup water chestnuts, finely diced: Adds crunch and freshness to every bite.
- Oil for deep frying: Necessary for achieving that irresistible golden crust.
How to Make Chinese Shrimp Balls Recipe
Step 1: Prepare the Shrimp Paste
Begin by finely chopping the shrimp or pulsing them briefly in a food processor until you get a coarse paste. This texture ensures the shrimp balls remain tender yet hold together well during cooking.
Step 2: Mix the Ingredients
In a mixing bowl, combine the shrimp paste with green onions, ginger, soy sauce, Shaoxing wine, egg white, cornstarch, sesame oil, white pepper, salt, and diced water chestnuts. Stir everything thoroughly until the mixture becomes sticky — this indicates it’s ready to shape and will hold together during frying.
Step 3: Shape the Shrimp Balls
Wet your hands slightly to prevent sticking, then form the mixture into roughly 1-inch balls. This size ensures they cook evenly and are perfect for dipping and sharing.
Step 4: Deep Fry to Golden Perfection
Heat your oil in a deep pot to 350°F (175°C). Fry the shrimp balls carefully in batches so they don’t overcrowd the pot. Cook them for about 3 to 4 minutes each batch until they turn golden brown and are fully cooked through. Use a slotted spoon to remove them and set them on paper towels to drain excess oil.
How to Serve Chinese Shrimp Balls Recipe
Garnishes
Sprinkle a little extra chopped green onion or toasted sesame seeds on top right before serving to add some fresh color and a hint of extra crunch that complements the shrimp balls beautifully.
Side Dishes
These shrimp balls pair wonderfully with a simple cucumber salad, steamed jasmine rice, or a light stir-fried vegetable medley. This balance keeps the meal fresh and satisfying without overpowering the appetizer’s delicate flavors.
Creative Ways to Present
For an extra festive touch, serve the shrimp balls on decorative skewers or mini bamboo picks alongside dipping sauces like sweet chili, soy-vinegar, or a homemade garlic mayo. This makes them perfect for parties or casual gatherings where guests can enjoy them bite by bite.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp balls in an airtight container and refrigerate for up to 2 days. Ensure they’re cooled to room temperature before sealing to keep them fresh without becoming soggy.
Freezing
If you want to save shrimp balls for longer, freeze them on a baking sheet until solid, then transfer to a freezer bag. This method prevents sticking and allows you to have this tasty appetizer ready whenever cravings strike. They’ll keep well for up to 1 month.
Reheating
For best results, reheat shrimp balls by crisping them in a hot oven or air fryer rather than microwaving. This helps maintain their crunchy exterior and tender interior without getting greasy or rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw and drain them very well to avoid excess moisture, which could affect the texture of your shrimp balls.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a perfect substitute and brings a similar depth of flavor to the dish.
Is it possible to bake these shrimp balls instead of frying?
You can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway, for a lighter option, but frying will always give you the best crispy texture.
Can I make the shrimp mixture ahead of time?
Yes, you can prepare the mixture and keep it refrigerated for a few hours before shaping and frying. This can help the flavors meld even better.
What dipping sauces work best with Chinese shrimp balls?
Sweet chili sauce, soy-vinegar dips, or even a homemade garlic aioli complement the shrimp balls’ flavor wonderfully, adding either a tangy, sweet, or creamy contrast.
Final Thoughts
There’s something truly special about making and sharing this Chinese Shrimp Balls Recipe. It’s a comforting yet exciting dish that’s sure to become a favorite in your culinary repertoire. The combination of fresh shrimp, fragrant spices, and crispy texture is downright irresistible. So go ahead, give this recipe a try and delight yourself and your loved ones with every golden, savory bite!
Print
Chinese Shrimp Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Pescatarian
Description
Chinese Shrimp Balls are a classic dim sum appetizer featuring finely minced shrimp mixed with aromatic ingredients, shaped into bite-sized balls, and deep-fried until golden and crispy. These savory seafood fritters are perfect for serving as an appetizer or party snack, offering a delightful combination of tender shrimp, crunchy water chestnuts, and fragrant seasonings.
Ingredients
Shrimp Ball Mixture
- 1 pound raw shrimp, peeled and deveined
- 2 green onions, finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 egg white
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 cup water chestnuts, finely diced
For Frying
- Oil for deep frying
Instructions
- Prepare the Shrimp Paste: Finely chop the shrimp using a knife or pulse them briefly in a food processor until a coarse paste forms, ensuring some texture remains for a better bite.
- Mix the Ingredients: In a large mixing bowl, combine the shrimp paste with finely chopped green onions, grated ginger, soy sauce, Shaoxing wine, egg white, cornstarch, sesame oil, white pepper, salt, and finely diced water chestnuts. Mix thoroughly until the mixture becomes sticky and cohesive.
- Shape the Shrimp Balls: Wet your hands with water to prevent sticking and shape the mixture into approximately 1-inch diameter balls, placing them on a clean plate or tray as you go.
- Heat the Oil: Pour enough oil into a deep pot or wok to fully submerge the shrimp balls and heat it over medium-high heat to 350°F (175°C). Use a cooking thermometer to maintain the correct temperature.
- Fry the Shrimp Balls: Carefully drop the shrimp balls into the hot oil in batches to avoid overcrowding. Fry each batch for about 3–4 minutes or until they turn golden brown and are fully cooked through.
- Drain and Serve: Use a slotted spoon to remove the cooked shrimp balls from the oil and drain them on paper towels to remove excess oil. Serve the shrimp balls hot with your choice of dipping sauce, such as sweet chili sauce or soy-vinegar dip.
Notes
- For extra flavor, serve with sweet chili sauce or a soy-vinegar dipping sauce to complement the crispy shrimp balls.
- For a lighter alternative, steam the shrimp balls instead of deep frying, which also retains their delicate flavor and texture.
- Ensure the oil is at the correct temperature to prevent the shrimp balls from absorbing too much oil or cooking unevenly.
- Chilling the shrimp mixture for 15 minutes before shaping can help it bind better and improve texture.
