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Crispy Shrimp Balls

Crispy Shrimp Balls for Irresistible Party Pleasures

Delight your guests with these crispy shrimp balls that are filled with savory shrimp goodness, creating an irresistible snack for any gathering.
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Prep Time 45 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 12 balls
Course: Appetizers
Cuisine: Seafood
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Balls
  • 1 pound Shrimp Fresh or frozen, peeled, deveined, and minced into a paste
  • 1 large Egg White
  • 2 tablespoons White Wine Optional for non-alcoholic version
  • 1 small Shallot Finely minced; can substitute onion or garlic
  • 2 tablespoons Green Onions Chopped; chives can be used as an alternative
  • 2 tablespoons Parsley Chopped; cilantro can replace
  • 2 tablespoons Cornstarch Can swap with potato starch
  • 1 tablespoon Ginger Freshly grated; ground ginger can be used in a pinch
  • 1 tablespoon Sesame Oil Use a neutral oil as a substitute if necessary
  • 1 cup Panko Bread Crumbs Recommend Kikkoman for superior texture
For Frying
  • 2 inches Canola Oil Switch out for vegetable or peanut oil if desired
For the Dipping Sauce
  • 1 cup Ketchup Heinz is a popular choice
  • 1/2 cup Mayonnaise Greek yogurt can be used as a lighter option
  • 1/4 cup Yogurt Greek yogurt is also effective
  • 2 tablespoons Sriracha Adjust the amount to suit your spice preference

Equipment

  • Food processor
  • Mixing bowl
  • Deep frying pan
  • Slotted spoon
  • Paper towels

Method
 

Step-by-Step Instructions for Crispy Shrimp Balls
  1. Begin by placing the fresh or frozen shrimp into a food processor. Pulse until they form a fine paste, then transfer to a mixing bowl.
  2. In the bowl with minced shrimp, add the egg white, white wine, finely minced shallots, chopped green onions, parsley, cornstarch, grated ginger, and sesame oil. Mix until sticky and well combined.
  3. Using your hands, scoop out small portions of the mixture and shape them into balls about the size of walnuts, aiming for 12 uniform balls.
  4. Roll the prepared balls in panko bread crumbs, pressing gently to adhere well, and set aside for about 5 minutes.
  5. In a small bowl, combine ketchup, mayonnaise, yogurt, parsley, and sriracha. Whisk until smooth and set aside.
  6. In a deep frying pan, pour enough canola oil to cover the bottom by about 2 inches. Heat the oil to around 350°F.
  7. Carefully add the shrimp balls to the hot oil in batches, frying for about 2 to 2.5 minutes until golden brown. Remove and drain on paper towels.
  8. Serve warm with the creamy sriracha dipping sauce and enjoy!

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 12gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Refrigerate the shrimp mixture for 30 minutes before forming balls to help them hold their shape during frying.

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