These Easy Crispy Shrimp Balls are just the right blend of crunch and flavor! Made with fresh shrimp and a tasty mix of spices, they’re perfect for a snack or party treat.
Pair them with sweet chili sauce, and you’ve got a winning combination! I love making these for friends—they always come back for more. Who can resist that crispy goodness? 😄
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is the star here. If you’re short on time, frozen shrimp work well too. Just thaw and chop them finely. For a vegetarian twist, try using chopped mushrooms or tofu instead, though the texture will vary.
Rice: Jasmine rice is my go-to, but sticky rice adds great texture. If you have leftover rice, it’s perfect for this dish. In a pinch, substitute with breadcrumbs or even quinoa for a different flavor.
Fish Sauce: This adds a unique umami flavor, but feel free to leave it out if you’re avoiding fish. A splash of soy sauce or coconut aminos could work as a replacement, though the flavor will differ slightly.
Panko Breadcrumbs: Panko gives that extra crunch! If you don’t have any, regular breadcrumbs can be used, but they won’t be quite as crispy. You could also crush up some cornflakes for a fun texture!
How Can You Ensure Your Shrimp Balls are Crispy?
Getting that crispy exterior involves a few simple steps. The key is to make sure the oil is hot enough and not to overcrowd the pan.
- First, heat the oil to 350°F (175°C); use a thermometer if you have one for accuracy.
- Fry shrimp balls in small batches. This prevents them from sticking together and ensures they cook evenly.
- Don’t skip the Panko coating—it gives the shrimp balls that lovely crunch!
- Drain cooked balls on paper towels to remove excess oil and keep them crispy.
Enjoy mastering these shrimp balls! They’ll definitely please your taste buds.
Easy Crispy Shrimp Balls with Sweet Chili Sauce
Ingredients You’ll Need:
For the Shrimp Balls:
- 1 lb (450 g) raw peeled and deveined shrimp, chopped finely
- 1/2 cup (60 g) cooked jasmine rice or sticky rice, cooled
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 egg, beaten
- 2 tbsp cornstarch or potato starch
- 1 tsp fish sauce (optional)
- 1/4 tsp ground white pepper
- 1/4 cup finely chopped green onions or chives, plus more for garnish
- 1 cup Panko breadcrumbs (for coating)
- Vegetable oil for deep frying
For the Sweet Chili Sauce:
- 1/2 cup sweet chili sauce (store-bought or homemade)
- Fresh cilantro leaves for garnish
- Optional: extra chopped chili or lime wedge for serving
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 15 minutes preparing the shrimp balls and then about 10-15 minutes frying them. Don’t forget to let them cool for a minute before serving, so you don’t burn yourself! Enjoy the crispy goodness!
Step-by-Step Instructions:
1. Prepare the Shrimp Mixture:
In a large mixing bowl, combine the finely chopped shrimp, cooked rice, minced garlic, minced shallot, beaten egg, cornstarch, optional fish sauce, ground white pepper, and chopped green onions. Mix everything well until you have a sticky mixture. This is what will help your shrimp balls hold together!
2. Form the Shrimp Balls:
Using your hands or a small ice cream scoop, take a portion of the shrimp mixture and form it into small balls, roughly 1 inch in diameter. Press gently to compact them firmly. This will help them keep their shape while frying.
3. Coat the Balls:
Roll each shrimp ball in Panko breadcrumbs until they are fully coated. This will give them that delightful crispy exterior once they’re fried!
4. Heat the Oil:
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy or drop a small piece of the mixture into the oil—if it sizzles, it’s ready! Be careful with the hot oil.
5. Fry the Shrimp Balls:
Carefully drop the shrimp balls into the hot oil, frying them in small batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. When done, remove them with a slotted spoon and let them drain on paper towels.
6. Garnish and Serve:
Arrange the crispy shrimp balls on a serving plate. Garnish with extra chopped green onions and fresh cilantro to make everything pop! Just before serving, put out a side of sweet chili sauce for dipping—yum!
7. Enjoy!
Your crispy, crunchy shrimp balls are ready to be devoured. Pair them with that sweet and spicy chili sauce, and enjoy every bite!
Happy cooking! 🎉
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes, you can absolutely use frozen shrimp! Just be sure to thaw them completely before chopping. The best way to thaw shrimp is to leave them in the fridge overnight or place them in a sealed bag and submerge them in cold water for a quick thaw.
What Can I Substitute for Rice?
If you don’t have jasmine or sticky rice on hand, you can substitute it with cooked quinoa or even breadcrumbs. Just keep in mind that using breadcrumbs may alter the texture slightly, making the balls a bit denser, but still delicious!
Can I Make These Shrimp Balls in Advance?
Yes, you can prepare the shrimp balls ahead of time! After shaping them but before frying, cover and refrigerate them for up to 3 hours. Just bring them out and fry them when you’re ready to serve for the freshest results!
How Do I Store Leftover Shrimp Balls?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again, rather than microwaving, which can make them soggy.
These tips should help you navigate making your Easy Crispy Shrimp Balls with Sweet Chili Sauce! Enjoy!
