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
- 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
- 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.