Shrimp Balls Recipe

These crunchy shrimp balls can be made as an appetizer or for merienda.

Crunchy shrimp balls can be made as an appetizer for an Asian-themed feast. The Japanese breadcrumbs give these shrimp balls lots of texture. Serve them with a sweet chili dipping sauce on the side. 

Shrimp Balls Recipe

Sharlene Tan
These crunchy shrimp balls can be made as an appetizer or for merienda.
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Chinese
Servings 5 to 6


Shrimp Balls Ingredients

  • 750 Grams large shrimp peeled, deveined, and chopped finely
  • 1 Cup canned water chestnuts rinsed and chopped finely
  • 1 large egg white beaten lightly
  • 3 tablespoons pork fat fresh, finely chopped, chilled
  • 1 1/2 tablespoons rice wine
  • 1 tablespoon ginger grated
  • 3 tablespoons green onions finely chopped
  • 1 tablespoon fine salt
  • 1 tablespoon Salt
  • 2 tablespoons cornstarch
  • 3 cups Japanese breadcrumbs
  • vegetable oil to deep-fry
  • bottled sweet chili sauce, to serve


  • Mix ingredients together, except for breadcrumbs, in a large bowl until well combined. Refrigerate for 20 minutes.
  • Using wet hands, form mixture into balls and coat each with breadcrumbs. Place balls on a wax paper-lined tray.
  • Heat oil in a deep frying pan over medium-high heat. Fry balls in batches until golden and just cooked through, about 5 minutes.
  • Drain shrimp balls on paper towels. Serve with sweet-and-sour sauce or sweet chili sauce on the side.
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