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Ingredients
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Shrimp Ball Mixture
Coating and Frying
Dipping Sauce (optional)
Method
Shrimp Ball Mixture
Prepare shrimp
Pat shrimp dry with paper towels. Chop roughly, then pulse in a food processor in 6–8 short pulses until shrimp is coarsely ground but not a paste (you want some texture). Transfer to a mixing bowl.
Combine aromatics and binders
Add the finely chopped shredded wonton wrappers (1 cup), egg white, green onions, grated ginger, minced garlic, light soy sauce, sesame oil, cornstarch, salt, and white pepper to the ground shrimp. Mix with a spatula or by hand until uniformly combined and slightly sticky. If mixture feels too loose, chill 10 minutes to firm or add up to 1 tablespoon additional shredded wonton wrapper.
Form balls
With lightly wet hands, scoop about 1 tablespoon (about 20–25 g) of mixture and roll into tight 1-inch balls. Place balls on a parchment-lined tray. This recipe yields about 24–28 shrimp balls (servings listed below). Keep chilled while preparing coating.
Coating and Frying
Prepare coating
Place the 2 cups shredded wonton wrappers in a shallow bowl or tray. If pieces are large, press or finely shred them with your fingers so they are small flakes. Lightly toss the 2 teaspoons flour into the shredded wonton flakes to help them adhere (optional).
Coat the shrimp balls
Working in batches, press each chilled shrimp ball into the shredded wonton flakes, turning to completely cover the surface. Gently press the flakes into the ball so they adhere. Set coated balls on a tray and rest in the refrigerator 10 minutes to set the coating.
Heat oil
Pour oil into a medium saucepan or deep skillet to a depth of about 1.5–2 inches (roughly 3 cups oil). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper: it should sizzle and brown in about 30–40 seconds.
Fry shrimp balls
Fry the shrimp balls in small batches (4–6 at a time, depending on pot size) so oil temperature remains steady. Gently lower balls into the oil and fry, turning as needed, until golden brown and crispy, about 2.5–3.5 minutes per batch. Internal temperature of shrimp should reach 145°F (63°C) and balls should be opaque throughout. Use a slotted spoon to transfer to a wire rack or paper towels to drain.
Finish
Let the fried shrimp balls rest 1–2 minutes then serve hot. If making ahead, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to retain crispness.
Dipping Sauce (optional)
Whisk together sweet chili sauce, lime juice, and chopped cilantro in a small bowl. Taste and adjust lime or cilantro to preference. Serve alongside warm shrimp balls for dipping.