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Crispy Shrimp Balls Recipe

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.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour
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.