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.Â
Shrimp Balls Recipe
These crunchy shrimp balls can be made as an appetizer or for merienda.
Ingredients
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
Instructions
- 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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