Fried Shrimp Balls – Dim Sum Classic (VIDEO)
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!
Equipment
- 1 Mixing bowl
- 1 Deep pan for frying
- 1 Slotted spoon
Ingredients
Ingredients
- 1 pound Shrimp peeled and deveined, finely chopped into a paste
- 3 cloves Garlic minced
- ¼ teaspoon White pepper
- ½ teaspoon Kosher salt
- ½ tablespoon Light soy sauce
- 1 teaspoon Sugar
- ½ teaspoon Sesame oil
- ½ tablespoon Shaoxing wine
- 1 ½ tablespoons Cornstarch
- 1 tablespoon Neutral oil
- 12 sheets Spring roll pastry cut into strips (Spring Home brand recommended)
- 1 quart Neutral oil for frying
- Sweet and sour sauce for serving
- Thai sweet chili sauce for serving
Instructions
Instructions
- In a bowl, combine the 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. Chill the mixture for 20 minutes in the freezer to firm up the paste.
- Separate the spring roll pastry sheets into individual sheets. Stack 4 pastry sheets on top of each other and roll them into a loose log. Cut the spring roll pastry sheets into ¼” strips. Separate the pastry strips and unravel them so they lay flat on a parchment paper lined baking sheet. Repeat with the remaining sheets.
- Remove the filling from the freezer. 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 kitchen scissors to cut any oblong strips so that the ends of the strips are close to the ball.
- In a large pan or wok, heat neutral oil to 350F and fry in batches for 4-5 minutes until golden brown. Serve with sweet and sour or Thai sweet chili sauce and enjoy!
Notes
Spring Roll Pastry Sheets – The spring roll pastry sheets are essential to get the correct texture on the shrimp balls. You can find them in the larger Asian grocery stores, but ensure that they are the kind that say PASTRY – this is how you get the thin crispy texture!
Shrimp – Use fresh or frozen raw shrimp that is peeled and deveined. 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. I recommend chopping the shrimp by hand (vs. using a food processor) – this allows you to control the size of the shrimp and leave some larger pieces for a better mouthfeel.
Chill the Mixture – After mixing, refrigerate the mixture for at least 30 minutes. Not only does this allow the flavors to meld but more importantly, it’s much easier to form the shrimp balls when the mixture is cold (otherwise they may break).
Frying Tips – 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. 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.
Storage and Reheating – Store any leftover Fried Shrimp Balls in an airtight container in the refrigerator for up to 3-4 days. They will soften in the refrigerator – this is normal and expected of fried foods. Reheat in the air fryer at 375 for 6-8 minutes or until warmed through; if you don’t care about restoring crispiness, you can also reheat in the microwave until warmed through.