Crispy Golden Shrimp Balls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb raw shrimp, peeled and deveined
02 -
1/2 cup breadcrumbs (preferably panko)
03 -
1 egg, beaten
04 -
1/4 cup green onions, finely chopped
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
→ Seasonings
07 -
1 tablespoon soy sauce
08 -
1 teaspoon sesame oil
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/4 cup cilantro, chopped (optional)
→ Additional
12 -
1 tablespoon cornstarch (optional, for binding)
13 -
Vegetable oil, for frying
# Instructions:
01 -
Roughly chop the raw shrimp into small pieces. You can also pulse them in a food processor for a finer texture, but make sure not to overprocess them.
02 -
In a large bowl, mix the chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. If the mixture feels too loose, add a tablespoon of cornstarch to help bind it together.
03 -
Wet your hands slightly to prevent the mixture from sticking to your palms. Roll the shrimp mixture into small balls, about 1 to 1.5 inches in diameter. This should yield about 20-25 balls, depending on the size.
04 -
In a large frying pan or skillet, heat vegetable oil over medium-high heat. You'll need enough oil to cover the bottom of the pan to fry the shrimp balls evenly.
05 -
Carefully place the shrimp balls into the hot oil, making sure not to overcrowd the pan. Fry the balls in batches if necessary. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
06 -
Once the shrimp balls are golden and crispy, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
07 -
If desired, garnish the shrimp balls with extra chopped cilantro or a sprinkle of sesame seeds for added flavor and texture. Serve immediately with a dipping sauce such as sweet chili sauce, soy sauce, or a tangy lemon aioli.
# Notes:
01 -
Make sure not to overprocess the shrimp if using a food processor - you want some texture.
02 -
These can be made ahead and refrigerated before cooking for up to 24 hours.
03 -
For a healthier option, you can bake these in a 375°F oven for 15-20 minutes instead of frying.