Crispy Shrimp Balls Recipe

Prepare shrimp

Pat the shrimp dry with paper towels, then roughly chop into small pieces (or pulse in a food processor in 3–4 short pulses) until a coarse paste remains. Do not over-process into a paste — you want some texture.

Mix filling

Place chopped shrimp in a bowl. Add egg white, cornstarch, light soy sauce, sesame oil, granulated sugar, salt, white pepper, chopped green onion, and grated ginger. Mix vigorously with a spoon or by hand for 1–2 minutes until the mixture becomes sticky and cohesive. Test one small piece by frying or microwaving briefly to check seasoning and texture; adjust salt if needed.

Prepare wrappers

If using square wonton wrappers, cut each wrapper into 3–4 thin strips (about 1/4–1/3 inch wide) with a sharp knife or pizza cutter. If using spring roll wrappers, slice into similar thin strips. Keep strips covered with a damp towel so they don’t dry out.

Form shrimp balls

Wet your hands lightly with water to prevent sticking. Take about 1 tablespoon of shrimp mixture and shape into a compact ball (about 1 inch / 20–25 g). Repeat until all filling is used — you should get about 18–24 balls depending on size.

Wrap with wonton strips

Take a shrimp ball and press it lightly on one end of a wonton strip. Wrap the strip around the ball snugly, overlapping slightly. Add another strip if needed to cover exposed areas, tucking the end underneath the ball to secure. Lightly dab the end with cold water to help it stick. Place finished balls on a baking sheet lined with parchment. Cover loosely with plastic wrap and refrigerate for 15 minutes to set the wrapper.

Heat oil

Pour vegetable oil into a deep pot or Dutch oven to a depth of 2–3 inches (enough to fully submerge the balls). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and brown within 30–40 seconds.

Fry shrimp balls

Working in small batches (6–8 balls depending on pot size), gently lower chilled shrimp balls into the hot oil using a slotted spoon. Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch. Internal temperature of the shrimp should reach 145°F (63°C) and the wrapper should be crisp and evenly golden. Avoid overcrowding the pot to keep oil temperature steady.

Drain

Remove fried shrimp balls with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes. Keep warm in a 200°F (95°C) oven if cooking large batches.

Arrange crispy shrimp balls on a platter. Sprinkle with fresh cilantro leaves and serve immediately with sweet chili sauce and lime wedges on the side for squeezing. Enjoy while hot for best texture.