5 from 102 votes
Fried Shrimp Balls
Fried Shrimp Balls combine a smooth shrimp paste seasoned with salt, pepper, and sugar, wrapped in thin ribbons made from spring roll pastry. These balls are deep-fried until golden and crispy, offering a contrasting texture of crunchy exterior and tender, flavorful shrimp inside. They are typically served with sweet and sour or sweet chili sauce for dipping, making them a finger food appetizer or snack suited to gatherings or casual meals.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
servings
Course:
Side Dish, Appetizer
Cuisine:
Chinese
Ingredients
- 10 heets spring roll pastry thawed but cold
- 1 lb Shrimp peeled and deveined
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 tbsp cornstarch
- neutral cooking oil for frying, generic cooking oil
- sweet and sour sauce for dipping, or sweet chile sauce
Instructions
- To a food processor, add the shrimp, salt, pepper, sugar, and cornstarch. Blend until it becomes a paste.
- Roll up the spring roll pastry wrappers and slice them into thin ribbons. Slice them as thin as you like. Cut the ribbons in half so they’re shorter.
- Add the ribbons of spring roll wrappers to a bowl.
- Using a cookie scoop, scoop out balls of the shrimp paste one portion at a time, into the bowl of ribbons.
- Roll the shrimp ball around until the balls are coated in the wrappers. Use your hands to press them and shape them if necessary. You can trim off the excess if you prefer.
- Set the shrimp balls to the side, in a single layer as you work on the rest.
- Heat around 2 inches of oil in a pot or pan until it has reached 350F.
- Add a couple of shrimp balls at a time to the oil and fry for 4 to 5 minutes, flipping them around every minute or so to ensure even frying.
- Set the balls aside on a wire rack to drain.
- Continue to fry until you’ve fried all the shrimp balls. Serve with a sweet and sour sauce or sweet chile sauce.
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