Super Crunchy Fried Shrimp Balls are a delightful twist on classic seafood appetizers. Each bite offers a satisfying crunch from the golden breaded exterior, leading to the tender, juicy shrimp inside. Paired with the tangy and slightly sweet Yum Yum sauce, it’s a combination that promises to tantalize your taste buds and leave you reaching for more.
Perfect for gatherings, these shrimp balls serve as a fantastic starter or a fun snack for any occasion. The recipe’s simplicity, paired with the elegance of its presentation, allows even novice cooks to impress. Whether you’re hosting a dinner party or looking for a new addition to your snack lineup, these crispy delights are sure to be a hit.
Full Recipe:
Ingredients:
For the Shrimp Balls:
- 15-18 shrimp, peeled and deveined
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- Cooking oil for frying
For the Coating:
- 1 egg, beaten
- 40g cornstarch
- 80-100g bread crumbs
For the Yum Yum Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp water
- 1 tsp vinegar
- 1/2 tsp paprika powder
- 1/2 tsp garlic powder
Directions:
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- Prepare the Shrimp: Pat the shrimp dry with paper towels. Season with salt, sugar, and white pepper. Mix well and set aside.
- Coat the Shrimp: Dip each shrimp first in the beaten egg, then in the cornstarch, and finally in the bread crumbs. Ensure each shrimp is well coated at each step.
- Fry the Shrimp: Heat cooking oil in a deep frying pan over medium heat. Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- Make the Yum Yum Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, water, vinegar, paprika powder, and garlic powder until smooth.
- Serve: Serve the fried shrimp balls hot with the Yum Yum dipping sauce on the side.
Prepare the Shrimp Mixture:
- Chop the Shrimp: Roughly chop half of the shrimp and finely mince the other half for a good texture balance in the shrimp balls.
- Combine Ingredients: In a large mixing bowl, combine the chopped shrimp, green onions, ginger, garlic, egg, soy sauce, sesame oil, salt, and pepper. Stir in 1/2 cup of panko breadcrumbs to give the mixture extra structure and crunch.
- Mix Thoroughly: Use a spoon or your hands to mix the ingredients until well combined. The mixture should be sticky but hold together.
Shape and Chill:
- Shape into Balls: Use your hands to form the mixture into 1-inch balls. If the mixture is sticky, wet your hands slightly to make handling easier.
- Chill (Optional): Place the shrimp balls on a baking sheet and refrigerate for 30 minutes. Chilling helps them hold their shape during frying, but you can skip this step if you’re short on time.
Coat the Shrimp Balls:
- Coating Process:
- First, roll each shrimp ball in cornstarch or potato starch to give it a light coating.
- Next, dip the shrimp balls in a small bowl with beaten egg or water to help the panko stick.
- Finally, roll each ball in the panko breadcrumbs until evenly coated for maximum crunchiness.
Frying:
- Heat Oil: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). A thermometer is helpful, but you can also test by dropping in a breadcrumb—if it sizzles and rises to the surface, the oil is ready.
- Fry the Shrimp Balls: Fry the shrimp balls in batches, carefully placing them into the hot oil. Avoid overcrowding the pot to keep the oil temperature steady.
- Cook Until Golden: Fry for 3-5 minutes or until the shrimp balls are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serving Suggestions
- Dipping Sauces: Serve with sweet chili sauce, spicy mayo, garlic aioli, or soy sauce with a dash of rice vinegar.
- Garnish: Garnish with chopped green onions or sprinkle sesame seeds for presentation.
- Sides: Serve alongside a fresh salad or steamed vegetables for a balanced meal.
Tips for Perfectly Crunchy Shrimp Balls
- Choose Fresh Shrimp: Use fresh or high-quality frozen shrimp for the best flavor and texture. Thaw frozen shrimp completely and pat dry before using.
- Panko Breadcrumbs: Panko breadcrumbs create an ultra-crispy coating. You can also mix in crushed cornflakes for extra crunch.
- Chilling Step: Chilling is optional but helps keep the shrimp balls from falling apart during frying.
- Avoid Overcrowding: Frying in batches prevents the oil temperature from dropping too low, ensuring even cooking and maximum crunch.
- Seasoning Variations: Add a pinch of cayenne pepper for heat, a splash of lemon juice for brightness, or finely chopped cilantro for added flavor.
Storage and Reheating
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freeze uncooked shrimp balls by arranging them on a baking sheet, then transferring them to a freezer bag once frozen solid. They can be stored for up to a month.
- Reheating: To reheat, place in an oven at 350°F (175°C) until warmed through, or re-fry briefly to restore crispiness.
Super Crunchy Fried Shrimp Balls are a crowd-pleaser with their juicy, flavorful centers and perfectly crisp exterior. They’re sure to be a hit as a party appetizer, family snack, or part of a main meal!
Frequently Asked Questions
- Can I bake these instead of frying?
- Yes! Place the shrimp balls on a parchment-lined baking sheet, brush them lightly with oil, and bake at 400°F (200°C) for 15-20 minutes, turning halfway through.
- Can I use an air fryer?
- Absolutely! Place the shrimp balls in a single layer in the air fryer basket, spray lightly with oil, and cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
- Can I prepare the mixture ahead of time?
- Yes. Prepare the shrimp mixture and form the balls, then cover and refrigerate for up to 12 hours before coating and frying.
- Is there a way to make this gluten-free?
- Yes! Use gluten-free panko breadcrumbs and replace the soy sauce with tamari or coconut aminos for a gluten-free version.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings