Crispy Shrimp Balls
HB-9798 · Hand-built original · American
Minced shrimp mixed with cream cheese, soy, ginger and garlic, rolled into balls, coated in strips of egg roll wrapper and fried at 350°F.
AmericanAppetizer35 min
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 pound raw shrimp, peeled, de-veined, tail-off finely minced
- 10 egg roll wrappers cut into small strips
- 1/4 cup cream cheese softened
- 1 tablespoon low sodium soy sauce
- 1 to 2 whole green onions thinly sliced
- 1 tablespoon cilantro finely chopped
- 2 teaspoons garlic finely minced
- 1 teaspoon ginger paste
- 2 to 3 tablespoons cornstarch
- 1/2 teaspoon black pepper more to taste
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon red pepper flakes
- 1 egg, optional, if mixture is sticky don't add
- vegetable oil for frying
- sweet chili sauce for dipping
Method
- Stir the minced shrimp with the cream cheese, soy sauce, green onions, cilantro, garlic, ginger, cornstarch, black pepper, salt and red pepper flakes in a mixing bowl, adding the egg only if the mixture needs help holding together, until it is sticky and shapeable.
- Roll the mixture into small balls of about 1 to 2 tablespoons each.
- Coat each ball in the cut egg roll wrapper strips, pressing them on tightly so they adhere.
- Heat oil in a deep pan to 350°F and fry the shrimp balls, keeping the heat moderate so the centers cook before the outside over-browns, until beautifully golden and cooked through.
- Drain the balls on a wire rack and serve them with sweet chili sauce for dipping.
Prep: 25 min · Cook: 10 min · Total: 35 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).