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Crispy Shrimp Balls

Crispy Shrimp Balls: Your New Favorite Homemade Appetizer

Crispy Shrimp Balls, a delightful homemade appetizer, offer a satisfying crunch and flavorful center, perfect for entertaining.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 20 balls
Course: Appetizers
Cuisine: Asian
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Shrimp Balls Ingredients
  • 1 lb Raw Shrimp peeled and deveined
  • 1 cup Panko Breadcrumbs substitutable with regular breadcrumbs
  • 1 Egg beaten
  • 2 stalks Green Onions can substitute with chives
  • 2 cloves Garlic fresh minced
  • 1 tbsp Fresh Ginger grated
  • 2 tbsp Soy Sauce or tamari for gluten-free
  • 1 tbsp Sesame Oil substitutable with neutral oil
  • to taste tsp Salt
  • to taste tsp Black Pepper freshly ground
  • 1/4 cup Cilantro optional
  • 1 tbsp Cornstarch if mixture is too wet
  • enough for frying Vegetable Oil for frying

Equipment

  • Food processor
  • Heavy-bottomed frying pan
  • slotted spoon
  • Deep-frying thermometer

Method
 

Step-by-Step Instructions for Crispy Shrimp Balls
  1. Begin by roughly chopping the raw shrimp or pulse it briefly in a food processor until coarsely ground.
  2. Combine the chopped shrimp with panko breadcrumbs, beaten egg, green onions, minced garlic, grated ginger, soy sauce, and sesame oil.
  3. Scoop out portions of the shrimp mixture and roll them into 1-1.5 inch balls, yielding about 20-25 balls.
  4. Heat enough vegetable oil to reach 1-2 inches deep in a frying pan to 350°F.
  5. Carefully fry the shrimp balls in batches for about 3-4 minutes per side until golden brown.
  6. Drain the shrimp balls on paper towels and serve immediately with dipping sauces.

Nutrition

Serving: 1ballCalories: 70kcalCarbohydrates: 5gProtein: 4gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgSugar: 1gCalcium: 10mgIron: 0.5mg

Notes

These shrimp balls can be stored in an airtight container for up to 3 days or frozen for longer storage.

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