Crispy Chinese-Style Fried Shrimp Balls: A Crunchy and Crispy Delight
- Chinese fried shrimp balls are a popular appetizer in Cantonese cuisine, made by finely mincing fresh shrimp, seasoning with aromatics, shaping into balls, coating in panko breadcrumbs, and deep-frying to a crispy finish.
What Are Chinese Fried Shrimp Balls?
Chinese-style fried shrimp balls are a staple in Cantonese cuisine, often served as an appetizer at banquets, hot pot gatherings, or dim sum restaurants. They are made by finely mincing fresh shrimp, seasoning it with aromatics like scallions and white pepper, and shaping the mixture into round balls. The shrimp balls are then coated in panko breadcrumbs before being deep-fried to a crispy and golden finish.
The Secret to Perfectly Crispy Shrimp Balls
The key to making crispy yet tender shrimp balls lies in the preparation of the shrimp paste. To achieve the signature springy texture, the shrimp mixture must be minced extremely fine. Using a food processor can help you achieve this texture without breaking a sweat. Once shaped, the shrimp balls are deep-fried in hot oil until golden brown and crispy. The light, crunchy coating paired with the naturally sweet and savory shrimp makes these an absolute crowd-pleaser.
Air Frying vs. Deep Frying
This recipe was written for deep-frying and following it will give you the best results. However, if you’re not comfortable with deep-frying or want a healthier alternative, you can simply spritz the breaded shrimp balls with some cooking oil spray and air fry at 350 F for about 8-10 minutes until cooked through (the internal temperature should read 160 F).
