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
Scale
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.
