Crispy Shrimp Balls Recipe

This Crispy Shrimp Balls Recipe delivers a delicious Vietnamese-inspired appetizer that is perfectly golden on the outside and succulent on the inside. These savory bites are easy to prepare and offer an authentic taste of Southeast Asian cuisine right in your own kitchen.

Why You Will Love This Recipe

You will love this Crispy Shrimp Balls Recipe because it perfectly balances sweet, savory, and umami flavors using traditional ingredients like fish sauce and sesame oil. The two-step cooking process—steaming then frying—ensures the shrimp paste is fully cooked and juicy while the exterior achieves a satisfying crunch. It is a versatile dish that works equally well as a party finger food or a unique protein addition to a family dinner.

Ingredients

• 1 pound uncooked medium shrimp, peeled and deveined
• 1 large egg, lightly beaten (for the paste)
• 2 tablespoons minced shallot
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 2 teaspoons packed light brown sugar
• 2 teaspoons fish sauce
• 2 cloves garlic, minced
• Salt and ground black pepper to taste
• 1.5 cups fine bread crumbs
• 2 large eggs, beaten (for the coating)
• 0.5 cup vegetable oil for frying, or as needed

Step-by-Step Instructions

1. Rinse the shrimp thoroughly under cold water and pat them completely dry with a paper towel. Coarsely chop the shrimp into medium pieces and place them into the bowl of a food processor.
2. Add one beaten egg, minced shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the food processor. Blend the mixture until a smooth, uniform paste is created.
3. Transfer the shrimp paste to a clean bowl and refrigerate for approximately 30 minutes until it has slightly hardened.
4. Remove the paste from the refrigerator. Using an ice cream scoop, a tablespoon, or your hands, form the shrimp paste into small, even balls.
5. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil, add the shrimp balls, cover, and steam for about 5 minutes until they become opaque.
6. Transfer the steamed shrimp balls to a plate and allow them to cool to room temperature for about 5 minutes.
7. Prepare the breading station: Place bread crumbs in one bowl (seasoned with salt and pepper) and two beaten eggs in a separate bowl.
8. Roll each steamed shrimp ball in the bread crumbs, then dip in the beaten eggs, and roll in the bread crumbs once more for a double coating.
9. Heat vegetable oil in a small pan over medium heat. Fry the shrimp balls until they are golden brown on all sides, which should take about 5 minutes.

Expert Tips / Pro Tips

The shrimp paste can be quite sticky and difficult to handle. To make the process easier, wet your hands or your measuring spoon slightly with water before shaping the balls. Additionally, ensure the shrimp are very dry before processing; excess moisture can make the paste too soft to hold its shape during the steaming process. For the best texture, do not over-process the shrimp into a liquid; a thick, smooth paste is the goal.

Variations & Substitutions

If you prefer an even crunchier texture, you can substitute the fine bread crumbs with Panko bread crumbs. For those who enjoy a bit of heat, try adding a half teaspoon of red chili flakes or finely chopped Thai bird’s eye chilies to the shrimp paste before blending. If you do not have shallots, you can substitute them with the white parts of green onions for a similar aromatic profile.

Serving Suggestions

These crispy treats are traditionally served with nuoc cham (a Vietnamese dipping sauce made with fish sauce, lime, and sugar). They also pair excellently with a simple mixture of hoisin sauce and sriracha for a spicy-sweet kick. For a full meal, serve them alongside a fresh vermicelli noodle salad or wrapped in lettuce leaves with fresh mint and cilantro.

Storage, Freezing & Reheating

Leftover shrimp balls can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their signature crunch, it is best to reheat them in an air fryer at 350 degrees Fahrenheit for 3 to 5 minutes or in a toaster oven. While you can freeze the steamed balls before the breading and frying stage, the texture is best when they are prepared and eaten fresh.

Nutrition Information

Crispy Shrimp Balls

This Crispy Shrimp Balls Recipe delivers a delicious Vietnamese-inspired appetizer that is perfectly golden on the outside and succulent on the inside. These savory bites are easy to prepare and offer an authentic taste of Southeast Asian cuisine right in your own kitchen.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Finger Food

Cuisine: Southeast Asian, Vietnamese

Calories: 297

Ingredients Equipment Method Notes

Ingredients

  

Shrimp Paste

• 1 pound uncooked medium shrimp peeled and deveined
• 1 large egg lightly beaten (for the paste)
• 2 tablespoons minced shallot
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 2 teaspoons light brown sugar packed
• 2 teaspoons fish sauce
• 2 cloves garlic minced
• Salt and ground black pepper to taste

Coating and Frying

• 1.5 cups fine bread crumbs
• 2 large eggs beaten (for the coating)
• 0.5 cup vegetable oil for frying, or as needed

Equipment

• Food Processor
• Steamer Insert
• Saucepan
• Frying Pan

Method

 

1. Rinse the shrimp thoroughly under cold water and pat them completely dry with a paper towel. Coarsely chop the shrimp into medium pieces and place them into the bowl of a food processor.
   1 pound uncooked medium shrimp
2. Add one beaten egg, minced shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the food processor. Blend the mixture until a smooth, uniform paste is created.
   1 large egg, 2 tablespoons minced shallot, 1 tablespoon sesame oil, 2 teaspoons cornstarch, 2 teaspoons light brown sugar, 2 teaspoons fish sauce, 2 cloves garlic, Salt and ground black pepper
3. Transfer the shrimp paste to a clean bowl and refrigerate for approximately 30 minutes until it has slightly hardened.
4. Remove the paste from the refrigerator. Using an ice cream scoop, a tablespoon, or your hands, form the shrimp paste into small, even balls.
5. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil, add the shrimp balls, cover, and steam for about 5 minutes until they become opaque.
6. Transfer the steamed shrimp balls to a plate and allow them to cool to room temperature for about 5 minutes.
7. Prepare the breading station: Place bread crumbs in one bowl (seasoned with salt and pepper) and two beaten eggs in a separate bowl.
   1.5 cups fine bread crumbs, 2 large eggs
8. Roll each steamed shrimp ball in the bread crumbs, then dip in the beaten eggs, and roll in the bread crumbs once more for a double coating.
9. Heat vegetable oil in a small pan over medium heat. Fry the shrimp balls until they are golden brown on all sides, which should take about 5 minutes.
   0.5 cup vegetable oil

Notes

Wet your hands slightly with water to handle the sticky shrimp paste more easily when shaping. Ensure the shrimp are thoroughly dried before processing, as excess moisture can prevent the paste from holding its shape.

FAQ

Can I make these in an air fryer?

Yes, you can air fry the breaded shrimp balls instead of deep frying. Spray them generously with oil and cook at 375 degrees Fahrenheit for 8 to 10 minutes, shaking the basket halfway through, until they are golden and crisp.

Why do I need to steam them first?

Steaming the shrimp balls first sets the protein and ensures the inside is fully cooked without burning the breadcrumb coating. This creates a much more stable shape for the final frying step.

Can I use frozen shrimp?

You can use frozen shrimp, but they must be completely thawed and patted very dry. Frozen shrimp often release more moisture, so you may need an extra teaspoon of cornstarch to achieve the right paste consistency.