If you love dim sum, Crispy Fried Shrimp Balls are the ultimate bite-sized indulgence. These golden, crunchy morsels are filled with juicy shrimp and wrapped in thin, crispy strips of spring roll wrappers for a texture that’s hard to resist. Perfect for parties, appetizers, or just treating yourself, they’re served hot with a flavorful Thai sweet chili sauce or spicy mayo that takes every bite to the next level.
What Are Crispy Fried Shrimp Balls?
Crispy Fried Shrimp Balls are a classic Asian-inspired appetizer made with shrimp paste that’s coated in thin strips of spring roll wrappers before being fried to perfection. Each bite offers a delightful crunch on the outside and tender, flavorful shrimp on the inside. They’re popular in dim sum culture and party platters but easy enough to make at home!
Why You’ll Love This Recipe
- Super crispy texture: The thin strips of spring roll wrappers fry up to golden, crackly perfection.
- Bursting with flavor: Juicy shrimp mixed with ginger, sesame oil, and soy sauce creates a mouthwatering umami punch.
- Easy to make: With a few basic ingredients and simple steps, these shrimp balls come together effortlessly.
- Party-perfect: They’re bite-sized, fun, and always a crowd-pleaser.
- Customizable: Switch up the dipping sauce or spice level to suit your preferences.
Ingredients
- Shrimp: Peeled and deveined shrimp are the base for a tender, flavorful filling.
- Egg white: Acts as a binder to help the shrimp mixture hold its shape.
- Green onion: Adds a mild, fresh onion flavor and a pop of color.
- Cornstarch: Helps create a smooth, sticky texture for the shrimp paste.
- Soy sauce: Brings savory depth and umami flavor.
- Oyster sauce: Adds a touch of sweetness and richness to the mixture.
- Sugar: Balances the savory elements with a hint of sweetness.
- Ginger: Fresh ginger provides a warm, aromatic kick.
- Sesame oil: Adds a nutty, fragrant finish to the shrimp paste.
- Salt: Enhances all the flavors in the mix.
- White pepper: Adds subtle heat and spice.
- Spring roll wrappers: The secret to the crispy, golden coating.
- Oil for frying: Neutral, high-heat oil like vegetable or canola works best.
- Dipping sauce options: Sweet chili sauce or sriracha mayo complement the crispy shrimp balls perfectly.
How to Make Crispy Fried Shrimp Balls
Prepare the shrimp mixture:
Finely chop or pulse shrimp in a food processor, leaving some texture. In a mixing bowl, combine shrimp, egg white, green onion, cornstarch, soy sauce, oyster sauce, sugar, ginger, sesame oil, salt, and white pepper. Mix until the mixture becomes sticky.
Shape the shrimp balls:
Wet your hands with water to prevent sticking, then scoop about 1 tablespoon of the shrimp mixture and form it into a ball, roughly the size of a golf ball.
Coat with spring roll strips:
Roll each shrimp ball in the strips of spring roll wrappers, pressing gently to ensure the strips adhere. Use your hands to lightly squeeze and pack the wrappers around the shrimp ball. Trim any excess wrapper strips with scissors.
Fry the shrimp balls:
Heat oil to 350°F. Fry the shrimp balls in small batches for 3-4 minutes, or until they’re golden and crispy. Remove and drain on paper towels.
Serve with dipping sauce:
Enjoy them hot with your choice of sweet chili sauce or sriracha mayo for dipping.
Storage
These shrimp balls are best eaten fresh while they’re crispy, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore some crispiness.
Tips
- Forming the shrimp balls: The shrimp ball is very sticky so wet your hands when shaping into balls or use a small ice cream scooper to avoid the stickiness.
- Don’t overcrowd the fryer: Frying in small batches ensures even cooking and crispiness.
- Trim excess wrapper strips: Cutting any long, dangling wrapper strips gives the shrimp balls a cleaner appearance and prevents uneven frying.
Ingredients
1 pound shrimp, peeled, deveined 1 egg white 1 green onion, green parts only, finely chopped 1 tablespoon cornstarch 1 tablespoon soy sauce 1 teaspoon oyster sauce 1 teaspoon sugar 1 teaspoon ginger, grated 1 teaspoon sesame oil ½ teaspoon salt 2-3 dashes white pepper 15-20 spring roll wrappers, cut into thin strips Oil for frying
Instructions
- For the shrimp, finely chop or roughly pulse shrimp in a food processor (leave some texture). In a bowl, combine shrimp, egg white, green onion, cornstarch, soy sauce, sugar, ginger, sesame oil, salt, and white pepper. Mix until a sticky paste.
- Wet your hands with a bit of water then scoop 1 tablespoon of the shrimp mixture and form it into a ball (size of a golf ball). Alternatively, you can use a small ice cream scooper to form a small ball. Add shrimp ball to a plate of spring roll wrapper strips and toss the strips into the shrimp ball. The shrimp ball is very sticky at this point so gently roll it in the strips until covered entirely. Then, use your hands to gently squeeze the shrimp balls until tightly packed. Trim any excess wrappers with scissors that are too long.
- Heat oil to 350°F (or place a wooden chopstick in oil and if bubbles form, it is ready). Fry shrimp balls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
- Serve hot with sweet chili sauce or sriracha mayo for dipping.
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