Fried Shrimp Balls

• total time: 51 minutes

Ingredients

Recipe: 🍤 Fried Shrimp Balls

Shrimp paste—

2 lbs shrimp, peeled, deveined

3 tbsp cornstarch

1 large egg white

1 1/2 tbsp soy sauce

1/2 tbsp sesame oil

1/2 tsp garlic powder

1/2 sugar

1/8 tsp ginger powder

1/4 tsp baking soda

1/4 tsp white pepper

4-5 cups frying oil, I use peanut oil + 1/4 cup oil for forming shrimp balls

Whole shrimp—

10-12 whole shrimp with tail-on, deveined, (I used 16/20 size)

1/2 tsp kosher salt

1/8 tsp baking soda

Breadcrumbs—

2 cups panko bread crumbs

1 tsp kosher salt

Egg wash—

1 whole egg + left over egg yolk

1/4 cup water

Directions

In a food processor, combine peeled and deveined shrimp, cornstarch, 1 egg white, soy sauce, sesame oil, garlic powder, sugar, ginger power, baking soda and pepper. Blend until it forms a paste for 1:30-2 mins.

In a small bowl, season tail-on whole shrimp with salt and baking soda. Set aside.

Set up two large plates, one plate with panko bread crumbs mixed with salt and the other plate with the left over egg yolk from the separated egg white used in the paste with water. Whisk until smooth and set both plates aside.

Coat your hands/gloves with a thin layer of oil. Then measure ~1/3 cup of shrimp paste and flatten it out to form a thin patty, about 1/4 inch thick. Place one whole shrimp in the center and wrap and shape the paste into a ball shape and covering the entire shrimp leaving the shrimp tail exposed. Continue to form all of the shrimp balls.

Dip one shrimp ball at a time into the egg wash. Then into the breadcrumbs. Pack the breadcrumbs in and give it its final shaping. Freeze for 30 mins to hold its shape.

Heat frying oil to 350F. Fry shrimp balls 3-4 at at time and flip the balls around to evenly cook them. Fry for 5-6 mins each or until cook through and golden brown.

Strain over a wire rack.

Serve over with sweet chili sauce or sweet and sour sauce. Enjoy!