Crispy Fried Shrimp Balls

These shrimp balls are not only delicious but are quite eye catching. Serve with a sweet-and-sour dipping sauce or tamarind chili sauce.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 6

Ingredients

  • ½ lb. shrimp, peeled and deveined
  • 1 Tbsp. fish sauce
  • 1 egg white
  • 1 tsp. ground black pepper
  • 1 Tbsp. cornstarch
  • 1 Tbsp. plus 2 cups vegetable oil, divided
  • 1 package wonton skins

Directions

  • In a food processor, pulse the shrimp, fish sauce, egg white, black pepper, cornstarch, and 1 tablespoon oil several times until the mixture turns into a paste but still has some small pieces of shrimp.
  • Slice the wonton skins into thin strips. Lay the strips in a layer on a cutting board.
  • Form the shrimp paste into balls approximately 1½ tablespoons in size. You may need to wet your hands in between to keep them from sticking.
  • Roll each ball into the wonton strips so that they cover the entire ball. Repeat until all balls have been wrapped.
  • Heat the remaining 2 cups oil in a wok to 375°F. In batches, fry the shrimp balls until they turn golden brown, approximately 3–4 minutes. Drain the fried balls on plates lined with paper towels. Serve hot.

Recipe Information

Serves: 6

Ingredients

  • ½ lb. shrimp, peeled and deveined
  • 1 Tbsp. fish sauce
  • 1 egg white
  • 1 tsp. ground black pepper
  • 1 Tbsp. cornstarch
  • 1 Tbsp. plus 2 cups vegetable oil, divided
  • 1 package wonton skins

Directions

  • In a food processor, pulse the shrimp, fish sauce, egg white, black pepper, cornstarch, and 1 tablespoon oil several times until the mixture turns into a paste but still has some small pieces of shrimp.
  • Slice the wonton skins into thin strips. Lay the strips in a layer on a cutting board.
  • Form the shrimp paste into balls approximately 1½ tablespoons in size. You may need to wet your hands in between to keep them from sticking.
  • Roll each ball into the wonton strips so that they cover the entire ball. Repeat until all balls have been wrapped.
  • Heat the remaining 2 cups oil in a wok to 375°F. In batches, fry the shrimp balls until they turn golden brown, approximately 3–4 minutes. Drain the fried balls on plates lined with paper towels. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium420mg
Total Carbohydrate43g
Dietary Fiber0g
Sugars0g
Protein9g