If you’ve ever been captivated by a crispy, golden bite filled with juicy shrimp and a hint of aromatic Asian flavors, you’re about to find a new favorite. The Chinese Shrimp Balls Recipe brings together tender shrimp, fragrant ginger, and a delicate blend of seasonings, all wrapped into perfectly round, deep-fried morsels that are crispy on the outside and deliciously tender on the inside. This appetizer is a fantastic way to impress guests or simply treat yourself to a comforting yet elegant snack that bursts with flavor in every bite.
Ingredients You’ll Need
This Chinese Shrimp Balls Recipe relies on a handful of simple, fresh ingredients that combine to create layers of texture and flavor. Each ingredient plays a crucial role, whether it’s the shrimp’s delicate sweetness, the zing from ginger, or the crunch added by water chestnuts.
- 1 pound raw shrimp, peeled and deveined: The star ingredient, providing fresh, tender seafood flavor and protein.
- 2 green onions, finely chopped: Adds a mild onion aroma and a touch of green color for freshness.
- 1 tablespoon ginger, grated: Brings a warm, spicy kick that enhances the shrimp’s sweetness.
- 1 tablespoon soy sauce: Contributes savory umami and a bit of saltiness.
- 1 tablespoon Shaoxing wine or dry sherry: Adds depth and complexity to the flavor profile.
- 1 teaspoon sesame oil: Infuses a subtle, nutty aroma distinct to Chinese cooking.
- 1 egg white: Helps bind the mixture while keeping it light and airy.
- 2 tablespoons cornstarch: Provides firmness to the shrimp balls and ensures a tender texture.
- 1/4 teaspoon white pepper: Lends a gentle heat that won’t overpower the other flavors.
- 1/4 teaspoon salt: Enhances the natural taste of all ingredients.
- 1/2 cup water chestnuts, finely chopped (optional): Offers a crunchy contrast for added texture and visual appeal.
- Oil for deep frying: Essential for achieving that perfect crispy exterior that defines shrimp balls.
How to Make Chinese Shrimp Balls Recipe
Step 1: Prepare the Shrimp Mixture
Start by rinsing the shrimp under cold water, then pat them dry thoroughly to avoid excess moisture. You can finely chop the shrimp with a knife or pulse them a few times in a food processor until you get a coarse paste. This texture is crucial — you want it smooth enough to form balls but still with a bit of chunk for bite. Transfer this to a mixing bowl.
Step 2: Add Aromatics and Seasonings
Mix in finely chopped green onions and grated ginger for zest and freshness. Then incorporate soy sauce, Shaoxing wine, and sesame oil; these will deepen the flavor and provide the unmistakable Chinese seasoning foundation. Add egg white and cornstarch as binders, and sprinkle in white pepper and salt for seasoning. If you want a delightful crunch, carefully fold in the chopped water chestnuts now.
Step 3: Combine the Mixture
Stir the mixture vigorously in one direction until it becomes sticky and well-combined. This step ensures the shrimp proteins bind properly, giving the balls their delicate yet cohesive texture. Cover the bowl and let it chill in the refrigerator for about 30 minutes to firm up.
Step 4: Shape the Shrimp Balls
With wet hands to prevent sticking, form the mixture into small balls roughly 1 inch in diameter. This size yields perfect individual bites that cook evenly and are easy to dip.
Step 5: Fry the Shrimp Balls
Heat oil in a deep pot to 350°F (175°C) — maintaining this temperature is key to crispy edges and a tender center. Fry the shrimp balls in batches without overcrowding the pot to ensure even cooking. Each batch should take about 3 to 4 minutes until the balls turn a beautiful golden color and float to the surface. Remove with a slotted spoon and drain on paper towels.
How to Serve Chinese Shrimp Balls Recipe
Garnishes
Enhance presentation and taste by sprinkling chopped fresh cilantro or thinly sliced green onions on top just before serving. A tiny drizzle of sesame oil can also add a glossy finish and deeper aroma.
Side Dishes
This recipe pairs beautifully with light and refreshing sides such as steamed jasmine rice, sautéed bok choy, or a crunchy cucumber salad tossed in rice vinegar. These sides balance the fried richness and keep the meal vibrant.
Creative Ways to Present
For a fun twist, serve your Chinese shrimp balls on lettuce cups with a dab of chili-garlic sauce or hoisin. You can also skewer them individually for a party appetizer platter, accompanied by dipping sauces like sweet chili or soy-ginger glaze for variety.
Make Ahead and Storage
Storing Leftovers
If you have leftover shrimp balls, place them in an airtight container and refrigerate for up to 2 days. Make sure they’ve cooled completely before storing to keep their texture intact.
Freezing
To preserve shrimp balls longer, freeze them uncooked on a parchment-lined tray until firm, then transfer to a freezer bag. This method keeps them fresh for up to 1 month, making it convenient to enjoy quick snacks anytime.
Reheating
Reheat fried shrimp balls in a preheated oven at 350°F (175°C) for about 8–10 minutes to help restore their crispiness. Avoid microwaving, which can make them soggy.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just make sure to fully thaw and drain the shrimp before processing. Removing excess moisture will help the mixture hold together better and fry up crispier.
What if I don’t have Shaoxing wine?
Dry sherry is the perfect substitute if you can’t find Shaoxing wine. It adds that subtle fruity aroma and depth without overpowering the dish.
Can I bake instead of deep fry the shrimp balls?
Baking is possible but will yield a different texture. For a healthier alternative, you can bake them at 400°F (200°C) for about 15-20 minutes, turning once halfway through for even color.
Are there vegetarian alternatives to Chinese shrimp balls?
While this recipe centers around shrimp, you could try replicating the texture by using finely chopped mushrooms or tofu with similar binders, though it will have a different flavor profile.
What dipping sauces work best with these shrimp balls?
Classic soy sauce, sweet chili sauce, or a tangy garlic mayo complement the crispy shrimp balls splendidly. Feel free to experiment with spicy or sour sauces to suit your taste.
Final Thoughts
Making this Chinese Shrimp Balls Recipe at home is not only rewarding but absolutely delicious. The balance of tender shrimp, warming ginger, and crispy exteriors creates a snack or appetizer that’s bound to become a go-to favorite. Give it a try, and you’ll find yourself craving these golden bites again and again, whether for dinner parties or cozy nights in.
Print
Chinese Shrimp Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Pescatarian
Description
Chinese Shrimp Balls are a delectable Asian appetizer featuring finely chopped shrimp mixed with aromatic seasonings and water chestnuts for crunch, formed into bite-sized balls, and deep-fried to golden perfection. These crispy, savory bites are perfect served hot with soy or chili sauce, making them a popular dim sum choice and a crowd-pleasing starter.
Ingredients
Shrimp Ball Mixture
- 1 pound raw shrimp, peeled and deveined
- 2 green onions, finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 egg white
- 2 tablespoons cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 cup water chestnuts, finely chopped (optional for crunch)
For Frying
- Oil for deep frying
Instructions
- Prepare the shrimp paste: Rinse the shrimp under cold water, pat them dry, and either finely chop the shrimp or pulse them in a food processor until they form a coarse paste.
- Mix the ingredients: Transfer the shrimp paste to a mixing bowl and add the finely chopped green onions, grated ginger, soy sauce, Shaoxing wine (or dry sherry), sesame oil, egg white, cornstarch, white pepper, and salt. If using, gently fold in the chopped water chestnuts for added crunch.
- Combine thoroughly: Stir the mixture vigorously in one direction until the ingredients are well combined and the mixture becomes sticky and cohesive. Cover the bowl and refrigerate for 30 minutes to firm up the mixture.
- Shape the shrimp balls: With wet hands to prevent sticking, shape the shrimp mixture into small balls about 1 inch in diameter.
- Heat the oil: In a deep pot or wok, heat the oil to 350°F (175°C) for deep frying. Use a thermometer to maintain the correct temperature.
- Deep fry the shrimp balls: Carefully fry the shrimp balls in batches to avoid overcrowding, cooking them for about 3 to 4 minutes per batch until they turn golden brown and are cooked through.
- Drain and serve: Using a slotted spoon, remove the shrimp balls from the oil and drain them on paper towels to remove excess oil. Serve the shrimp balls hot with soy sauce, chili sauce, or your preferred dipping sauce.
Notes
- For extra crispiness, lightly coat the shrimp balls with cornstarch before frying.
- To steam the shrimp balls instead of frying, place them in a steamer lined with parchment paper and steam over boiling water for 6–8 minutes until firm and opaque.
- Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
- Use fresh shrimp for best texture and flavor.
