Home › All Recipes › Seafood
By Chris Joe
5 from 10 votes
Sep 30, 2023
Jump to Recipe
This post may contain affiliate links. Please read our disclosure policy.
These super crispy Fried Shrimp Balls are a common Chinese appetizer that you can find at Dim Sum. They’re moist and tender shrimp filling is coated in spring roll wrapper strips and golden fried to perfection! Learn how to make this classic Cantonese recipe below!
Watch the Fried Shrimp Balls Recipe Video Below!
Ingredients for Fried Shrimp Balls
These Fried Shrimp Balls are a dim sum classic and so delicious! Pair them with some sweet chili sauce and recreate that classic Chinese dim sum appetizer at home. Here is what you’ll need for the recipe:
- 1poundshrimppeeled and deveined, finely chopped into a paste
- 3clovesgarlicminced
- ¼teaspoonwhite pepper1g
- 1/2teaspoonkosher salt
- ½tablespoonlight soy sauce7ml
- ½tablespoonShaoxing wine7ml
- 1teaspoonsugar4g
- ½teaspoonsesame oil
- 1tablespoonneutral oil15ml
- 1 ½tablespooncornstarch12g
- 10sheets of spring roll wrapperscut into strips (I used the brand Spring Home – DO NOT use wonton wrappers as they won’t be long enough!)
- Neutral oil for frying
What type of Shrimp should I use?
For this recipe, shrimp size does not matter here. I like to use U50-60 shrimp and chop them by hand, rather than using a food processor. Chopping by hand into a paste allows you to control the size of the shrimp – the finer and coarser pieces allow for more texture in the shrimp ball.
Tips for Fried Shrimp Balls:
- Shrimp: Use fresh or frozen shrimp. If using frozen, make sure to thaw them completely and pat them dry to remove excess moisture. You can use small or medium-sized shrimp.
- Seasonings: Garlic, ginger, green onions, and soy sauce are commonly used for flavor. These ingredients add depth to the shrimp mixture.
- Binding Agent: Cornstarch or potato starch helps bind the shrimp mixture together and keeps it moist. I used cornstarch here but you can easily swap for potato starch.
- Oil: Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- Mince Shrimp: Finely chop the shrimp by hand or use a food processor. Avoid over-processing; you want some texture in the shrimp balls.
- Chill the Mixture: After mixing, refrigerate the mixture for at least 30 minutes. This allows the flavors to meld and makes it easier to form the balls.
- Hot Oil: Heat the frying oil to the right temperature of 350F (175°C). Use a thermometer to monitor the temperature, as this ensures crispy and evenly cooked shrimp balls.
- Fry in Batches: Avoid overcrowding the frying pan. Fry the shrimp balls in batches to maintain the oil temperature and ensure they cook evenly.
- Drain on Paper Towels: After frying, place the shrimp balls on a plate lined with paper towels to remove excess oil and keep them crispy.
If you liked this Fried Shrimp Balls recipe, check out some of the most popular recipes on the blog! Please consider leaving a review and letting me know your thoughts about the recipe. It really helps out the blog!
- Chicken Lo Mein
- Shrimp Fried Rice
- Beef and Broccoli
- Sesame Chicken
- String Bean Chicken
INGREDIENTS TIPS
Shrimp
You can use fresh or frozen shrimp for this recipe. Just make sure they are peeled and deveined prior to chopping into a paste. I prefer smaller U50-60 shrimp which tend to be cheaper.
5 from 10 votes
Fried Shrimp Balls (DIM SUM)
By: Chris Joe
Servings: 12 balls
Save
These super crispy Fried Shrimp Balls are a common Chinese appetizer that you can find at Dim Sum. They're moist and tender shrimp filling is coated in spring roll wrapper strips and golden fried to perfection! Learn how to make this classic Cantonese recipe below!
Ingredients
- 1 pound shrimp, peeled and deveined, finely chopped into a paste
- 3 cloves garlic, minced
- ¼ teaspoon white pepper, 1g
- 1/2 teaspoon kosher salt
- ½ tablespoon light soy sauce, 7ml
- ½ tablespoon Shaoxing wine, 7ml
- 1 teaspoon sugar, 4g
- ½ teaspoon sesame oil
- 1 tablespoon neutral oil, 15ml
- 1 ½ tablespoon cornstarch, 12g
- 10 sheets of spring roll wrappers (or spring roll pastry), cut into strips (I used the brand Spring Home – NOTE: Do NOT use wonton wrappers as they will be too thick / won't have the proper length!)
- Neutral oil for frying
Instructions
In a bowl, combine shrimp, garlic, white pepper, salt, light soy sauce, sugar, sesame oil, shaoxing wine, cornstarch, and neutral oil. Mix in one direction until a paste forms. Optional but recommended: chill the mixture for 20 minutes in the freezer to firm up the paste.
Cut the spring roll wrapper into ¼” strips. Separate and lay them out flat on a parchment paper lined baking sheet.
Wet your hands with water then roll a heaping tablespoon of the shrimp mixture into a ball. Place the ball on the spring roll strips and cover the entire ball until fully coated. Use a knife or scissors to cut any oblong strips so that the ends of the strips are close to the ball.
In a pan or wok, heat oil to 350F and fry in batches for 4-5 minutes until golden brown. Serve with sweet chili sauce and enjoy!
Additional Info
Course: Appetizer
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
