Description
Crispy and flavorful Fried Shrimp Balls made with fresh shrimp paste wrapped in crunchy spring roll strips, deep-fried to golden perfection. A perfect appetizer or snack served hot with sweet chili sauce.
Ingredients
Scale
Main Ingredients
- 1 lb. shrimp, defrosted, shelled and deveined
- 1 egg white, lightly beaten
- 1 teaspoon salt or fish sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1 tablespoon oil or pork fat
- 3 dashes white pepper powder
Wrap
- 8 pieces spring roll wrapper, 8-inch square
Instructions
- Prepare shrimp paste: In a mini food processor, add shrimp, egg white, salt or fish sauce, sugar, cornstarch, sesame oil, oil, and white pepper. Blend until smooth and forms a uniform shrimp paste.
- Cut spring roll strips: Fold the spring roll wrappers and cut them into thin strips using scissors, then cut these strips into shorter lengths. Lay them out on a flat surface.
- Shape shrimp balls and coat: Wet your hands, shape the shrimp paste into balls about 1 tablespoon each, then roll each ball in the spring roll strips. The strips will stick to the shrimp balls. Trim excess strips evenly with scissors and save any trimmed strips for reuse.
- Deep-fry shrimp balls: Heat oil in a deep fryer or wok. Deep-fry the shrimp balls until golden brown, about 5 minutes. Remove and drain on paper towels.
- Serve: Serve hot with Thai sweet chili sauce or your favorite chili sauce for dipping.
Notes
- Use fresh or properly thawed shrimp for the best texture and flavor.
- Fish sauce can substitute salt for a more authentic Southeast Asian taste.
- Ensure the oil is hot enough before frying to get crispy coating and avoid soggy balls.
- Trimmed spring roll strips can be reused to coat more shrimp balls to avoid waste.
- Serve immediately after frying for optimal crispiness.
- This recipe is adapted from Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg
