Name: Crispy Shrimp Balls with Sweet Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb (450g) raw shrimp, peeled and deveined; 2 cloves garlic, minced; 1 green onion, finely chopped; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp grated fresh ginger; 1 egg white; 2 tbsp cornstarch; ½ tsp salt; ¼ tsp white pepper; ½ cup panko breadcrumbs (for coating); 1 cup panko breadcrumbs (for rolling); Oil for frying; ¼ cup sweet chili sauce; 1 tbsp lime juice; 1 tsp soy sauce; ½ tsp sesame seeds (optional)

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Golden, crispy, and bursting with flavor, these shrimp balls are the ultimate appetizer or snack. Paired with a sweet chili dipping sauce, they’re a guaranteed crowd-pleaser!

Why You’ll Love This Recipe?

These shrimp balls are crunchy on the outside, juicy on the inside, and packed with bold flavors. They’re easy to make, perfect for dipping, and can be served as an appetizer, party snack, or even a main dish with rice or noodles. Plus, they fry up beautifully for that irresistible crispy bite!

Ingredients

For the Shrimp Balls:
raw shrimp, peeled and deveined
garlic, minced
onion, finely chopped
soy sauce
sesame oil
grated fresh ginger
white
cornstarch
salt
white pepper
panko breadcrumbs (for coating)
panko breadcrumbs (for rolling)
Oil for frying
For the Sweet Chili Sauce:
sweet chili sauce
lime juice
soy sauce
sesame seeds (optional)

Full ingredient list below.

Directions

Step 1: Prepare the Shrimp Mixture
In a food processor, blend the shrimp, garlic, green onion, egg white, cornstarch, soy sauce, sesame oil, and white pepper until a sticky paste forms. Transfer to a bowl and chill for 15 minutes to firm up.

Step 2: Shape and Coat
Scoop out small portions of the shrimp mixture and roll them into balls. Coat each ball in panko breadcrumbs for extra crispiness.

Step 3: Fry Until Golden
Heat oil in a deep pan to 350°F (175°C). Carefully drop in the shrimp balls and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Step 4: Serve with Sweet Chili Sauce
Serve the crispy shrimp balls hot with a side of sweet chili sauce for dipping.

Expert Tips and Tricks

For an extra crispy texture, double-coat the shrimp balls by rolling them in a light cornstarch layer before adding the panko.
Keep the shrimp mixture chilled to make shaping easier.
Fry in batches to avoid overcrowding the pan, which helps maintain the oil temperature.

Recipe Variations and Possible Substitutions

Add finely chopped water chestnuts for extra crunch inside.
Try using a mix of shrimp and white fish for a slightly different texture.
Swap panko for crushed rice crackers if you want a gluten-free option.

Serving and Pairing Suggestions

These shrimp balls pair perfectly with a side of steamed jasmine rice, a fresh cucumber salad, or stir-fried vegetables. Serve with additional sauces like soy sauce, sriracha mayo, or a squeeze of fresh lime for extra flavor.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, bake in the oven at 375°F (190°C) for 10 minutes or air fry at 350°F (175°C) for 5 minutes to keep them crispy.

FAQs

Can I make these ahead of time?
Yes! You can shape the shrimp balls in advance and refrigerate them for up to a day before frying.

Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be as crispy but will still taste great.

Can I freeze shrimp balls?
Absolutely! Freeze the uncooked shrimp balls on a baking sheet, then transfer them to a freezer bag. Fry straight from frozen, adding a couple of extra minutes to the cooking time.

What’s the best oil for frying?
Use neutral oils like vegetable, canola, or peanut oil, as they have a high smoke point and won’t overpower the flavor.

Conclusion

These crispy shrimp balls are an easy, delicious appetizer that’s sure to impress. Whether you’re serving them at a party or enjoying them as a snack, their crunchy texture and savory shrimp flavor make them completely irresistible!