Can I freeze shrimp balls before or after frying?

It’s best to avoid freezing shrimp balls because it can change their texture. Freezing before frying may make the mixture watery, causing the balls to lose their bounce and shape. Freezing after frying can also make the coating soggy and less crispy when reheated. For best results, prepare and fry the shrimp balls fresh. If needed, you may refrigerate the uncooked shrimp paste for up to two days before frying.

How can I keep shrimp balls from flattening while frying?

Flattening usually happens when the shrimp mixture is too wet or loose. To prevent this, pat the shrimp dry thoroughly before blending. If the mixture feels too soft, add a small amount of cornstarch to help it hold its shape. Also, avoid overcrowding the pan during frying — cook in small batches so the shrimp balls have space to puff up and stay crispy.

What is the best oil to use for deep-frying shrimp balls?

Choose oils with a high smoke point like peanut oil or avocado oil for deep-frying shrimp balls. These oils can handle high heat without burning, which helps achieve a crispy, golden crust. Olive oil has a lower smoke point and can burn easily, so it’s less ideal for frying shrimp balls.

Can I use frozen shrimp to make shrimp balls?

Yes, frozen shrimp can be used, but it’s important to thaw them fully and pat them dry before processing. Excess moisture from frozen shrimp can make the paste too soft and affect the final texture. Removing moisture helps create a firmer, spongy, and chewy shrimp ball.

How should I reheat leftover shrimp balls without losing crispiness?

To maintain crispiness when reheating, use an air fryer or oven. Heat shrimp balls in an air fryer at 350°F for 3–5 minutes until warmed through. Alternatively, bake them in the oven at 375°F for 5–7 minutes. Avoid microwaving, as it can make the coating soggy and chewy instead of crispy.

Crispy Shrimp Balls Recipe with Juicy Center and Crunch

Name: crispy shrimp balls
Prep time: 20 min
Cook time: PT-486495H9M47S
Total time: 25 min
Cuisine: Asian
Ingredients: – 1 pound (about 450g) raw shrimp, peeled, deveined, and finely chopped into a paste (fresh or fully thawed frozen); – 3 cloves garlic, minced; – ¼ teaspoon white pepper (or 3 dashes); – ½ teaspoon kosher salt (or 1 teaspoon salt or fish sauce); – ½ tablespoon light soy sauce (not low sodium) or fish sauce substitute; – ½ tablespoon sugar (or 2 teaspoons packed light brown sugar); – 1 teaspoon sesame oil; – ½ teaspoon Shaoxing wine (or substitute chicken stock); – 1 tablespoon cornstarch (or 2 teaspoons); – 1½ tablespoon neutral oil (such as avocado, canola, or vegetable oil) for mixing; – 1 egg white (optional, for binding and smoother texture); – 8–10 sheets spring roll wrappers, cut into ¼ inch strips (spring roll pastry sheets recommended; do not use wonton wrappers); – Neutral oil with a high smoke point for deep frying (avocado, canola, peanut, or vegetable oil recommended)

Description

🦐 Crispy Shrimp Balls offer a deliciously crunchy exterior paired with juicy, tender shrimp inside, perfect as an appetizing Asian-style starter.
🍤 This easy recipe delivers a flavorful bite that’s great for parties or a savory snack you can make at home.

Ingredients

– 1 pound (about 450g) raw shrimp, peeled, deveined, and finely chopped into a paste (fresh or fully thawed frozen)

– 3 cloves garlic, minced

– ¼ teaspoon white pepper (or 3 dashes)

– ½ teaspoon kosher salt (or 1 teaspoon salt or fish sauce)

– ½ tablespoon light soy sauce (not low sodium) or fish sauce substitute

– ½ tablespoon sugar (or 2 teaspoons packed light brown sugar)

– 1 teaspoon sesame oil

– ½ teaspoon Shaoxing wine (or substitute chicken stock)

– 1 tablespoon cornstarch (or 2 teaspoons)

– 1½ tablespoon neutral oil (such as avocado, canola, or vegetable oil) for mixing

– 1 egg white (optional, for binding and smoother texture)

– 8–10 sheets spring roll wrappers, cut into ¼ inch strips (spring roll pastry sheets recommended; do not use wonton wrappers)

– Neutral oil with a high smoke point for deep frying (avocado, canola, peanut, or vegetable oil recommended)

Instructions

1-Prepare shrimp paste: Peel and devein 1 pound of fresh shrimp. Finely chop or pulse in a mini food processor to create a paste, leaving some texture for bite.

2-Mix ingredients: In a bowl, combine shrimp paste with minced garlic, white pepper, salt (or fish sauce), soy sauce, sugar, sesame oil, Shaoxing wine, cornstarch, neutral oil, and egg white if using. Stir in one direction until sticky and smooth.

3-Chill mixture: Refrigerate the shrimp paste for 20–30 minutes to firm it, which aids in shaping.

4-Cut wrappers: Slice spring roll wrappers into ¼ inch strips and lay them flat on parchment paper no soaking needed.

5-Form shrimp balls: Wet your hands and shape heaping tablespoons of shrimp paste into balls. Roll each ball in spring roll wrapper strips, fully coating and trimming excess. Reuse leftovers.

6-Fry balls: Heat neutral oil to 350°F (175°C) in a deep pan or wok. Fry shrimp balls in batches for 4–5 minutes until golden and crispy. Avoid overcrowding to maintain temperature.

7-Drain and serve: Transfer fried shrimp balls to paper towels to remove oil. Serve hot with dipping sauces like Thai sweet chili sauce.

Notes

🧊 Use fresh or fully thawed shrimp, patted dry to improve texture and reduce moisture.
🔪 Hand chop shrimp for better texture; avoid over-processing to keep some chunkiness.
🌡️ Maintain oil temperature at 350°F and fry in batches to ensure even cooking and crispiness.

Prep Time: 20 minutes
Cook Time: 5 minutes per batch
Category: Appetizer
Method: Deep frying
Cuisine: Asian

Nutrition

Serving Size: 1 shrimp ball
Calories: 42 kcal
Sugar: 0.3 g
Sodium: 190 mg
Fat: 0.5 g
Saturated Fat: 0.2 g
Unsaturated Fat: 0.3 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 8 g
Cholesterol: 65 mg

Keywords: Crispy Shrimp Balls, Asian Appetizer, Shrimp Dim Sum, Crunchy Shrimp Balls