Deep Fried Shrimp Balls (6 Pcs) Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Chop the shrimp coarsely with a sharp knife, then continue to mince until a rough paste forms (or pulse in a food processor in 4–6 short pulses). The mixture should be sticky but still slightly textured.

Combine seasoning

Transfer the minced shrimp to a bowl. Add the egg white, cornstarch, rice flour, light soy sauce, sesame oil, salt, white pepper, and sugar. Add the finely chopped green onion and minced garlic. Mix vigorously with a spatula or by hand until the mixture becomes sticky and cohesive (about 1–2 minutes).

Chill (optional but recommended)

Cover and refrigerate the mixture for 15–20 minutes to firm up; this makes shaping easier and helps the balls hold together when frying.

Shape shrimp balls

Divide the shrimp mixture into 6 equal portions (about 65–70 g each). Lightly wet your hands with cold water to prevent sticking and shape each portion into a compact ball, smoothing the surface.

Prepare coating station

Place the all-purpose flour in a shallow dish, the beaten egg in another, and the panko breadcrumbs in a third. Lightly dust each shrimp ball in flour, tap off excess, dip into beaten egg to coat completely, then roll in panko until evenly covered. Press breadcrumbs gently so they adhere well.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth of about 4–5 cm. Heat the oil over medium-high heat until it reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping one small breadcrumb into the oil; it should sizzle and brown in about 30–40 seconds.

Fry shrimp balls

Gently lower 2–3 shrimp balls into the hot oil (do not overcrowd). Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes. The internal temperature of the shrimp should reach 63°C (145°F) if measured. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining balls.

Serve

Let the shrimp balls rest 1–2 minutes to drain excess oil, then serve hot with the optional dipping sauce.

Combine the sweet chili sauce, lime juice, and chopped cilantro in a small bowl. Stir and serve alongside the shrimp balls.