Home » Recipe Index » Seafood » Easy Recipe for Savory Fried Shrimp Balls

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.

Shrimp balls on a rice paper.

Save This Recipe!

We’ll email you this recipe, so you can come back to it later!

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!

Why You Will Love This Recipe


  • Kids will love this – Make small bites of shrimp balls. Put them all in a bowl. Your kids will love this cute snack.
  • Healthy snack – The ingredients are all healthy with little gluten-free flour.
  • Suitable for any occasion – These cute shrimp balls are suitable for small gatherings or appetizers, perfect for any occasion.
  • Can be made ahead of time – You can prepare the batter and keep it in the fridge, deep-fry them one hour before the even and they are fresh for the guests.

Recipe Ingredients

Shrimp balls ingredients with labels.

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.

Be sure to check out the full recipe and ingredient list below

How To Make

Photo collage of processing the ingredients in a food processor.

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).

Photo collage of deep-frying the shrimp balls.

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.


Pro Tips


  • 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.

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

Shrimp balls on a rice paper with a small bowl of chilli sauce.

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

a photo of menbosha korean fried shrimp toast on a plate with dipping sauce.

Menbosha – Korean Fried Shrimp Toast

a photo of salmon rice in a bowl.

Japanese Salmon Rice – Takikomi Gohan

shrimp omelette

Chinese Shrimp Omelette

Did you try this recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below and share it on InstagramFacebook, and Pinterest!

Thank you! – Claudia

Shrimp balls on a rice paper and red table cloth.

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
Cook Time: 20 minutes
Total Time: 40 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
Tried this Recipe? Tag me Today!Mention @ButterJoyKitchen or tag #butterjoykitchen!

Get our free recipe book!

When you join our newsletter

Similar Posts

One Comment

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating