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    You are here: Home / Recipes / Appetizers / Fried Shrimp Balls

    Fried Shrimp Balls

    Posted: Apr 6, 2022 Last Modified: Apr 6, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Jump to Recipe - Print Recipe

    Made with only a few simple ingredients, these Fried Shrimp Balls make for the perfect appetizer or side dish. Fried to golden perfection, each bite is so delightful as the exterior is crunchy and the middle is flavorful and soft.

    You may recognize these tasty fried shrimp balls from your local Chinese restaurant, buffet, or dim sum. Usually served with sweet and sour sauce or sweet chile sauce, these little balls of crispy shrimp are so addicting. Luckily, they’re so easy to make at home in a few simple steps.

    Overhead view of a plate of fried shrimp balls with dipping sauce.


     

    Ingredients You’ll Need

    Ingredients needed to make fried shrimp balls.
    • spring roll pastry — you can find these in the frozen section of most Asian grocery stores.
    • shrimp — I buy peeled and deveined shrimp to save time. This way I don’t have to do it myself.
    • salt & pepper — you can also use white pepper if you do not want to see the specks of pepper in the balls.
    • sugar — you just need a pinch.
    • cornstarch — or potato starch.
    • oil — I fry my shrimp balls in vegetable oil.

    How to Make Shrimp Balls

    • Ingredients in a food processor.
    • Shrimp mixture blended in the food processor.
    • To a food processor, add the shrimp, salt, pepper, sugar, and cornstarch. Blend until it becomes a paste.
    • Rolled and sliced spring roll wrappers.
    • Sliced spring roll wrappers.
    • Roll up the spring roll pastry wrappers and slice them into thin ribbons. Slice them as thin as you like.
    • Cut the ribbons in half so they’re shorter.
    • Add the ribbons of spring roll wrappers to a bowl.
    • Using a cookie scoop, scoop out balls of the shrimp paste one portion at a time, into the bowl of ribbons.
    • Roll the shrimp ball around until the balls are coated in the wrappers. Use your hands to press them and shape them if necessary. You can trim off the excess if you prefer.
    • Set the shrimp balls to the side, in a single layer as you work on the rest.
    • Heat around 2 inches of oil in a pot or pan until it has reached 350F.
    • Add a couple of shrimp balls at a time to the oil and fry for 4 to 5 minutes, flipping them around every minute or so other to ensure even frying.
    • Set the balls aside on a wire rack to drain.
    • Continue to fry until you’ve fried all the shrimp balls. Serve with a sweet and sour sauce or sweet chile sauce.
    Close up of a fried shrimp ball.

    Recipe Tips and Notes

    • Don’t add all the shrimp balls at once to the oil as it’ll lower the temperature of the oil. When the temperature of the oil isn’t high enough, it’ll cause shrimp balls to get greasy.
    • I use a cookie scoop to ensure every shrimp ball is uniform in size and they’ll fry evenly.
    • There will be extra pastry ribbons leftover. What I usually do is fry all of them after I’m done with the shrimp and snack on them. You can also place a layer of fried ribbon under the balls as a garnish.
    • The spring roll pastry wrappers come frozen and it’s not recommended to refreeze once thawed. So I usually make a double or triple batch.
    • Add a few strands of the cut spring roll wrapper into the oil to test if the oil is ready if you do not have a thermometer.
    Fried spring roll pastry wrapper ribbons.

    Make Ahead Tips

    • Once cooled, store the fried shrimp balls in an airtight container for up to 4 days in the fridge.
    • To reheat, I pop them in the air fryer or oven until the balls have heated through.
    • Shrimp ball dipped into sauce.
    • Fried shrimp ball with a bite taken out.
    Overhead view of a plate of fried shrimp balls with dipping sauce.

    Fried Shrimp Balls

    Made with only a few simple ingredients, these Fried Shrimp Balls make for the perfect appetizer or side dish. Fried to golden perfection, each bite is so delightful as the exterior is crunchy and the middle is flavorful and soft.
    5 from 34 votes
    Print Recipe Rate this Recipe
    Prep Time: 20 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 35 minutes mins
    Servings: 4 servings

    Ingredients

    • 10 sheets spring roll pastry, thawed but cold
    • 1 lb shrimp, peeled and deveined
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tsp sugar
    • 1 tbsp cornstarch
    • oil, for frying
    • sweet and sour sauce or sweet chile sauce, for dipping

    Equipment

    • food processor

    Instructions

    • To a food processor, add the shrimp, salt, pepper, sugar, and cornstarch. Blend until it becomes a paste.
    • Roll up the spring roll pastry wrappers and slice them into thin ribbons. Slice them as thin as you like. Cut the ribbons in half so they’re shorter.
    • Add the ribbons of spring roll wrappers to a bowl.
    • Using a cookie scoop, scoop out balls of the shrimp paste one portion at a time, into the bowl of ribbons.
    • Roll the shrimp ball around until the balls are coated in the wrappers. Use your hands to press them and shape them if necessary. You can trim off the excess if you prefer.
    • Set the shrimp balls to the side, in a single layer as you work on the rest.
    • Heat around 2 inches of oil in a pot or pan until it has reached 350F.
    • Add a couple of shrimp balls at a time to the oil and fry for 4 to 5 minutes, flipping them around every minute or so to ensure even frying.
    • Set the balls aside on a wire rack to drain.
    • Continue to fry until you’ve fried all the shrimp balls. Serve with a sweet and sour sauce or sweet chile sauce.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
    Author: Carmy
    Course: Appetizer, Side Dish
    Cuisine: Chinese
    Nutrition Disclaimer

    More Recipes You’ll Love

    • Shrimp Tempura
    • Chicken Katsu
    • Taiwanese Popcorn Chicken
    • Salt and Pepper Shrimp
    • Korean Fried Chicken
    • Tempura Udon
    • Crispy Chicken Sandwich

    Other places to connect with me
    @carmyshungry on Instagram
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    Email: [email protected]

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    5 from 34 votes (34 ratings without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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