Easy Recipe for Savory Fried Shrimp Balls

Here is an easy recipe for fried shrimp balls , savory snack that you can find in dim sum restaurant or Chinese restaurants. This dish is loved by so many generations.

I bet a lot of people love the taste of shrimps. I do! Shrimps always give an umami flavor in a dish. It adds the flavor of a dish to the next level.

My family love fried shrimp balls. You can easily find it in Chinese food restaurants or dim sum restaurants in their menu list. We all love deep-fried foods, even though we know they are not that healthy, but who can resist it?

If you prefer chicken, this deep-fried chicken meatballs. And when you spread shrimp batter between toast, you will have Menbosha, the Korean shrimp toast.

Here I will share easy recipe for fried shrimp balls that has been my family’s favorite! This is super easy even beginners in the kitchen can make it successfully!

Recipe Ingredients

Ingredient Notes

Shrimps – Get fresh shrimps, peel and devein them before processing.

Garlic – Garlic will add fragrance to the shrimp balls and reduce the stink from shrimps.

Sesame oil – It adds flavor and fragrance to the dish.

Coriander stalks or leeks – Add chopped coriander stalks or chopped leeks for more added flavor. This is optional. If you don’t have it, omitting this will not affect the taste much.

How To Make

STEP 1. First, wash the shrimp clean, peel and devein. Put the shrimps in a food processor. Add the seasonings. (Images 1, 2)

STEP 2. Put in the egg. Add minced garlic, sesame oil, oyster sauce, tapioca flour, sugar, salt, pepper, and mushroom powder. If you are fond of coriander stalks or leeks, you may put some (ImageS 3, 4).

STEP 3. Process the shrimp coarsely. If you like it very smooth, you can process it longer. I like my shrimp balls to have bits of shrimp chunks in it. Mix them all together with a spatula until incorporated (Image 5).

STEP 5. If you are not in a hurry, it’s better to keep it in the refrigerator for a while, at least 1 hour. This will make the batter easier to shape. But if you are in a hurry, it is still okay to deep-fry it right away. Only the batter is a bit runny and a little more difficult to shape. Use two small spoons.

STEP 6. Heat the frying oil, you can use a deep wok or deep-fryer pan. Test with a bamboo stick. If you stick the bamboo stick and bubbles come out of it, it is ready to fry. Take one teaspoon of the batter and shape it into a ball using two spoons. Fry them until it is golden brown and floats to the surface (Image 6, 7, 8). Take them out and let them dry in a kitchen towel. Enjoy with chilli sauce!

How to Serve

This side dish is best served with steamed rice, or Minced pork noodles. Pair it with Egg drop soup or Egg fried rice.

Or for an afternoon snack, serve it with a dipping sauce or chilli sauce. Serve it with a refreshing beverage like Lemongrass Pandan Drink or Rose Milk Tea.

Can I omit the leeks or coriander stalks? I don’t like the smell.

Can I use other types of flour?

Can I use fish instead of shrimps?

Yes, you can. Try to use white flesh fish, so the color and texture is good. Make sure there are no bones.

Storage

Keep the un-fried batter in a closed container for up to 2 days in the chiller. If you have some fried leftover, keep them in a closed container, reheat in air-fryer or microwave. They can be kept for up to 5 days.

More Seafood Recipes

See All Seafood

Menbosha – Korean Fried Shrimp Toast

Japanese Salmon Rice – Takikomi Gohan

Chinese Shrimp Omelette

Fried Shrimp Balls

Fried shrimp ball is a savory dish often found in dim sum restaurant. You can make it at home. The ingredients are simple and pretty easy to make!

5 from 1 vote

Print Rate

Course: Dinner, Lunch, Side Dish, Snack

Cuisine: Asian, Chinese

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 portions

Calories: 182kcal

Author: Claudia

Ingredients

• ▢ 300 gr shrimp peeled skin and deveined, chopped coarsely
• ▢ 1 egg
• ▢ 3 garlic minced
• ▢ 2 tbsp sesame oil
• ▢ 1/2 tbsp oyster sauce
• ▢ 5 tbsp tapioca flour
• ▢ 1/2 tsp sugar
• ▢ 1/2 tsp mushroom powder
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 1 stalk leeks optional

Instructions

• First, wash the shrimp clean, peel and devein.
• Put the shrimps in a food processor. Add the seasonings.
• Put in the egg. Add minced garlic, sesame oil, oyster sauce, tapioca flour, sugar, salt, pepper, and mushroom powder. If you are fond of coriander stalks or leeks, you may put some.
• Chop the shrimp coarsely. If you like it very smooth, you can chop it longer. I like my shrimp balls to have bits of shrimp chunks in it. Mix them all together with a spatula until incorporated.
• If you are not in a hurry, it’s better to keep it in the refrigerator for a while, at least 1 hour. This will make the batter easier to shape.
• But if you are in a hurry, it is still okay to deep-fry it right away. Only the batter is a bit runny and a little more difficult to shape. Use two small spoons.
• Heat the frying oil, you can use a deep wok or deep-fryer pan.
• Test with a bamboo stick. If you stick the bamboo stick and bubbles come out of it, it is ready to fry.
• Take one teaspoon of the batter and shape it into a ball using two spoons.
• Fry them until it is golden brown and floats to the surface.
• Take them out and let them dry in a kitchen towel. Enjoy with chilli sauce!

Video

Notes

• After mixing, put the batter covered with cling wrap in the fridge for at least 30 minutes. This will help you shape the balls easily with spoons.
• Shape the balls with two spoons by scooping it to one another until it is shaped like a ball. It takes time to practice, but it is very easy.
• If you don’t want to shape it like a ball, you can just scoop it and drop it in the hot frying oil.
• You can chop the shrimp coarsely, if you like some coarse shrimp bites in it.
• If you use leeks, try to get more white parts than the green parts. The green parts can turn to dark brown when fried. It doesn’t look good.

Nutrition

Serving: 1portion | Calories: 182kcal | Carbohydrates: 10g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 457mg | Potassium: 228mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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