4.8 from 12 votes
Mom’s Shrimp Ball
Crunchy and flavorful deep fried shrimp ball made with black tiger prawns, popular Japanese appetizer for home cook meals.
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 40 Shrimp
Calories: 43 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 onion (13 oz, 380 g)
- 1 Tbsp neutral oil
- 1.4 lb black tiger prawns (peeled and deveined)
- 1 Tbsp potato starch or cornstarch
- 1 knob ginger (1.5 inches, 3.8 cm)
- 3 green onions/scallions
- 2 large eggs (50 g each w/o shell) (separate into egg whites and yolks)
- ½ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- 1.5-2 Tbsp potato starch or cornstarch
- 1 Tbsp toasted sesame oil
- 1 cup panko (Japanese breadcrumbs)
- neutral oil (for deep frying)
For Serving
- ketchup
- Diamond Crystal kosher salt
- white ground pepper
Instructions
To Make The Shrimp Balls
- Mince onion. In a large frying pan, heat oil on medium high heat and sauté onion until translucent. Transfer to a plate/bowl and let it cool.
- Meanwhile put prawns in a large bowl and sprinkle corn starch. Rub them with hand and rinse in cold water. This is the best way to clean the shrimp/prawns. Drain well and set aside in a sieve.
- Grind ginger and keep the juice as well.
- Cut a prawn into 3-4 pieces and then pound it with a meat pounder or knife.
- Chop green onions and whisk the egg whites until fluffy.
- Combine shrimp, onion, green onion, ginger, ginger juice and salt, and pepper and mix well. Then add half of egg whites and corn starch. If the mixture is too runny, do not add any more egg whites. Otherwise use it all and adjust the consistency by adding more corn starch. Lastly add egg yolk and mix all together. The consistency should be fluffy but you need to be able to form a ball (but don't make it too hard).
- Oil the plate with sesame oil and make about 1 Tbsp size ball shape.
- Dredge in Panko. Instead of hands, it’s easier to use two forks or spoons, so it doesn’t stick to your hands. Try not to fold Panko inside the ball, and just apply it around the ball.
Cup of Yum
To Deep-Fry
- Deep-fry the shrimp balls about 4-5 pieces at a time so the oil temperature won’t drop too quickly. If you are new to deep-frying, here's my tip on deep-frying. When golden brown, take them out to a paper towel to drain extra oil. Serve with ketchup and salt & white ground pepper.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition Information
Calories
43kcal
(2%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
116mg
(5%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
43IU
(1%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Shrimp
Amount Per Serving
Calories 43
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 116mg | 5% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.