How to Make Deep Fried Shrimp Balls

How to Make Deep Fried Shrimp Balls

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Makes: 12 | Prep Time: 30 Minutes | Cook Time: 15 Minutes
Adapted From: Dim Sum Made Easy

Deep fried shrimp balls are made from a seasoned shrimp paste mixture that’s formed into balls. They feature a crunchy exterior and a steaming hot, chewy interior. You can dip these balls in breadcrumbs or spring roll skins to add extra texture.

These deep fried shrimp balls are a dish that really benefit from being made in your home kitchen. Sometimes deep fried dishes get cold or lose their crispiness as they’re wheeled around the restaurant floor. When you make them, they’ll be piping hot every time.

Like a lot of deep fried seafood, these shrimp balls go really well with a simple garlic aioli for dipping. Just mix 2 cloves of chopped garlic, with 1/2 cup of mayonnaise, 2 tablespoons of olive oil, 1 tablespoon of lemon juice and a dash of salt.

Can you share any expert tips from your experience making deep fried shrimp balls? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!


Deep Fried Shrimp Balls Recipe

Makes: 12 | Prep Time: 30 Minutes | Cook Time: 15 Minutes
Adapted From: Dim Sum Made Easy

Ingredients

2 egg whites
3 ounces ground pork fat
1 pound shrimp, peeled and deveined
1 tablespoon Shaoxing rice wine
1 tablespoon tapioca starch
1 teaspoon salt
1/8 teaspoon white pepper
1/2 inch piece of ginger
2 cups of peanut oil for frying

Directions

1. Chop the shrimp into a smooth paste.

2. Beat the egg whites until foamy, then combine with the ground pork fat. Add the shrimp paste, rice wine, tapioca starch, salt and pepper. Squeeze the juice from the ginger with a garlic press and add to the shrimp mixture. Combine well.

3. Heat the oil in a wok over medium heat. Form the shrimp mixture into 12 balls about the size of a walnut in the palm of your hand. Using a wire spoon or ladle, lower the shrimp balls into the hot oil.

4. Fry the shrimp balls in batches for about 2 minutes, or until they float and become a fluffy golden brown. Drain on a paper lined plate. Serve with soy sauce and chili garlic oil for dipping.


Learn more about Deep Fried Shrimp Balls from these Experts

Watch Giang make Deep Fried Shrimp Balls (VIDEO)
Andrea from Viet World Kitchen shares her recipe for Deep Fried Shrimp Balls
The Food of Vietnam makes delicious Deep Fried Shrimp Balls

HT: Photo by aroi mak mak.

2 Responses

  1. I make this exactly the same but I add the white part of 2 scallions minced, and a pinch of sugar. I have been making these for 30 years and love them. You can also skewer some on sugarcane sticks and than steam them and than grill them for Vietnamese Sugarcane Shrimp. Or do as I do and skewer the raw paste on sugarcane or lemongrass sticks and than dip in panko crumbs and fry them. Delicious and they already have a stick to pick them up with! Last is another favorite and that is Har Gao dumplings…this paste works great for them too.

    • Dim Sum Central

      Thanks for sharing these tips! I bet the scallions add to the depth of the shrimp’s flavor. I hadn’t thought to use this approach for Har Gao dumplings, but I’ll put that idea on my list. Cheers!

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