There’s something wonderfully satisfying about biting into a crispy shrimp ball, its golden crust giving way to tender, flavorful shrimp inside. This isn’t just any appetizer – it’s the kind of snack that makes you pause, savor, and maybe even ask for one more before anyone else notices.
Last weekend, I found myself surrounded by friends, the air filled with laughter and the aroma of something delicious frying in the kitchen. As the first batch of shrimp balls sizzled, their crunchy exterior promised a delightful contrast to the soft shrimp inside. Dipping one into the vibrant sweet chili sauce, I was met with a perfect balance of heat and sweetness that danced on my tongue. That moment – the crunch, the tang, the warmth of good company – was pure magic. It’s the kind of experience that turns a simple snack into a memory worth repeating.
- Crunchy, golden exterior with a tender shrimp center.
- Sweet chili sauce adds a tangy, spicy kick perfect for dipping.
- Quick to prepare, making it ideal for parties or casual nights in.
- Versatile enough to serve as an appetizer or a tasty snack.
- Pairs beautifully with a cold drink or just on its own.
If you’re worried about frying, don’t be. With a little care and patience, you’ll have perfectly crispy bites that are anything but greasy. Plus, leftovers reheat nicely in the oven without losing their crunch, so you can enjoy them again the next day.
PrintCrispy Shrimp Balls with Sweet Chili Sauce
Deliciously crispy shrimp balls served with a tangy and sweet chili dipping sauce. Perfect as an appetizer or party snack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
300 grams raw shrimp, peeled and deveined
1 large egg white
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cloves garlic, minced
1 tablespoon finely chopped green onions
1 tablespoon vegetable oil
1 cup panko breadcrumbs
Vegetable oil for deep frying, about 2 cups
1/2 cup sweet chili sauce
Instructions
Place the raw shrimp in a food processor and pulse until finely chopped but not pureed.
Transfer the chopped shrimp to a mixing bowl and add the egg white, cornstarch, all-purpose flour, salt, white pepper, minced garlic, and chopped green onions.
Mix all ingredients thoroughly until a sticky, cohesive mixture forms.
Heat 2 cups of vegetable oil in a deep frying pan or wok over medium-high heat to 350°F (175°C).
Using wet hands, shape the shrimp mixture into small balls about 1 inch in diameter.
Roll each shrimp ball in panko breadcrumbs until fully coated.
Carefully place the shrimp balls into the hot oil, frying in batches to avoid overcrowding.
Fry each batch for 3-4 minutes or until the shrimp balls are golden brown and crispy.
Use a slotted spoon to remove the shrimp balls and drain on paper towels.
Serve the crispy shrimp balls hot with the sweet chili sauce on the side for dipping.
FAQ
Can I prepare the shrimp balls ahead of time? Yes, you can mix the shrimp mixture and shape the balls a few hours in advance, then refrigerate them until ready to fry.
What if I don’t have panko breadcrumbs? Regular breadcrumbs work, but panko gives that extra crunch that really makes these shrimp balls stand out.
Is deep frying the only option? Deep frying is best for the crispy texture, but you could try baking them at a high temperature for a slightly different result.
How spicy is the sweet chili sauce? It has a gentle heat balanced by sweetness, but you can adjust by pairing with your favorite dipping sauce if you prefer milder or spicier flavors.
Ready to transform snack time? Give these crispy shrimp balls a try and watch them disappear fast.