Description
Crispy, palm-sized shrimp balls with a tender bite, made using a cornstarch-flour blend for crunch and umami-rich seasoning. Perfect for weeknights or festive platters.
Ingredients
Raw shrimp (peeled, deveined) 1 lb
Egg white 1
Cornstarch 1 tbsp
All-purpose flour 1 tbsp
Sesame oil 1 tsp
Green onions 2, chopped
Garlic 1 clove, minced
Salt 1 tsp
Ground white pepper ½ tsp
Sugar 1 tsp
Vegetable oil 2–3 cups
Instructions
Chill shrimp in freezer 10 minutes for easier chopping.
Cut into ¼-inch slivers using a sharp knife; pulse food processor 1-2 times (avoid overprocessing into a paste).
Transfer to bowl while still slightly icy—damp ingredients bind better.
Add egg white, cornstarch, flour, sesame oil, green onions, garlic, salt, pepper, and sugar. Mix until just combined.
Shape into 1-inch balls using moistened hands; refrigerate 10-15 minutes for firmer texture.
Heat 2 inches oil in a skillet to 375°F. Fry shrimp balls in batches until golden, 2-3 minutes. Drain on paper towels.
Notes
Avoid overprocessing shrimp mixture to retain texture.
Use 2 inches oil in skillet for even frying and minimal oil waste.
Store in airtight container up to 3 days for meal prepping.
Skip flour for gluten-free version.
Add grated ginger if omitting garlic.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Frying
- Cuisine: Asian-inspired Fusion
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 200mg