If you’re looking to elevate your appetizer game and impress your guests, these mouthwatering Shrimp Balls are a must-try!
Don’t let the long list of ingredients intimidate you – trust me, it’s worth a trip down the Asian aisle.
Made with succulent, good-quality large shrimp and a blend of delectable flavors, these shrimp balls will undoubtedly become the star of any party. Plus, if you love making stir-fry dinners, you probably already have most of these ingredients on hand.
So, let’s dive in and discover the magic of these irresistible shrimp balls!
- 1 lb Large Deveined and Cleaned Raw Shrimp
- 1/2 cup Diced Water Chestnuts
- 1 Slice of Fresh Lemon
- 3 Sliced Green Onions
- 1 tsp Freshly Grated Ginger
- 3 tsp Corn Starch
- 1 tbsp Soy Sauce
- 1 tsp Mirin
- 1/2 tsp Chili Oil (You may use Sesame, but it won’t be as spicy)
- 1 tbsp Hoisin
- 1 tsp Hot Chili Garlic Sauce
- 1 Whisked Egg
- 1/4 cup Panko (Mixed in the shrimp mixture)
- 1 cup Panko (To roll the finished balls in)
- 1 tsp Black Pepper
- 1 cup Soy Sauce
- 2 tbsp Sweet Chili Sauce (Sweet, not spicy)
- 1/2 tsp Hoisin
- 1 tbsp Grated Fresh Ginger
Shrimp Ball Instructions
Prepare the Shrimp Mixture:
- Begin by dicing the raw, cleaned, and defrosted shrimp by hand. Avoid using a food processor, as it may make the mixture too pasty.
- Dice the water chestnuts and add them to the shrimp.
- Slice the green onions and add them to the mixture as well.
- Peel a chunk of fresh ginger, grate it, and add it to the mixture.
- Squeeze the juice of one lemon slice over the mixture for a touch of acidity.
Season and Bind the Mixture:
- Add the soy sauce, mirin, chili oil, hoisin sauce, and hot chili garlic sauce to the mixture. Give it all a good mix to ensure the flavors are well distributed.
- Add 1/4 cup of panko to the mixture; this will help bind the ingredients together. Mix thoroughly.
Chill the Mixture:
- Place the mixture in the refrigerator for about 20 minutes. Chilling it will help the shrimp balls hold their shape when frying.
Prepare the Dipping Sauce:
- While the shrimp mixture is chilling, you can make a delicious dipping sauce.
- In a bowl, combine the soy sauce, sweet chili sauce, hoisin, and grated fresh ginger. Stir well to create a delightful accompaniment for the shrimp balls.
Shape and Coat the Shrimp Balls:
- Once the mixture has chilled, start forming one-inch balls from the mixture.
- You should be able to make about 18 balls in total.
- Roll each shrimp ball in the remaining cup of panko, lightly coating them for a satisfying crunch.
Fry the Shrimp Balls:
- In a wok or deep fry pan, heat about one to two inches of oil to 350 degrees Fahrenheit. Use a candy thermometer to ensure precise temperature control. Avoid overheating, as you don’t want the shrimp balls to fry too quickly.
- Add six balls at a time to the hot oil, ensuring not to overcrowd the pan. Fry for approximately 3 minutes, turning them continually to maintain their shape and ensure even cooking.
- Once golden brown and crispy, remove the shrimp balls from the oil and let them drain on a paper towel.
Serve and Enjoy
Now comes the best part – serving and savoring these delectable shrimp balls!
Arrange them on a serving platter and pair them with the homemade dipping sauce for an explosion of flavors.
Congratulations, you’ve just mastered the art of making irresistibly delicious Shrimp Balls!
These Asian-inspired delights are the perfect appetizer to showcase your culinary skills and impress your guests.
With a harmonious blend of succulent shrimp, aromatic ginger, and flavorful sauces, these shrimp balls will undoubtedly become a crowd favorite. So, why wait for a special occasion?
Gather the ingredients, follow the simple steps, and treat yourself and your loved ones to this delightful culinary experience. Happy cooking and happy eating!
More Christmas Appetizer Ideas
Spectacular Shrimp Balls
- 1 LB Large Devined and Cleaned Raw Shrimp
- 1/2 Cup Diced Water Chestnuts
- 1 Slice Fresh Lemon
- 3 Sliced Green Onions
- 1 Tsp Freshly Grated Ginger
- 3 Tsp Corn Starch
- 1 TB Soy Sauce
- 1 Tsp Mirin
- 1/2 Tsp Chili Oil May use Sesame but it won't have as much spice
- 1 TB Hoisin
- 1 Tsp Hot Chili Garlic Sauce
- 1 Egg Whisked
- 1/4 Cup Panko Mixed in the shrimp mixture
- 1 Cup Panko To roll the finished balls in
- 1 Tsp Black Pepper
- 1 Cup Soy Sauce
- 2 TB Sweet Chili Sauce Sweet not spicy
- 1/2 Tsp Hoisin
- 1 TB Grated Fresh Ginger
- Dice Shrimp by hand – if you process it will get too pasty
- Dice Water Chestnuts and add to shrimp
- Dice Green Onions and add to mixture
- Peel Ginger and dice then add to mixture
- Squeeze one slice of lemon in mixture
- Add all the remaining ingredients including 1/4 cup Panko and mix thoroughly
- Put this mixture in the frig for 20 minutes while you heat your oil and make your sauce
- Make one inch balls – you should get 18 balls
- Roll in remaining one cup of panko
- Heat oil to 350 in wok or deep frying pan
- Add six of more balls and fry for 3 minutes – turn continually so they keep their shape and cook evenly. Do not overcrowd
- Let oil come back to temperature before adding second batch – which takes about 3 minutes
- Drain on paper towel and serve hot with dipping sauce