Crispy Asian Shrimp Bites (Print Version)

# Ingredients:

→ For the Shrimp Mixture

01 - 1 lb raw shrimp, peeled and deveined
02 - 1/2 cup breadcrumbs (preferably panko)
03 - 1 egg, beaten
04 - 1/4 cup green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup cilantro, chopped (optional)
12 - 1 tablespoon cornstarch (optional, for binding)

→ For Cooking

13 - Vegetable oil, for frying

→ For Serving (Optional)

14 - Sweet chili sauce, soy sauce, or lemon aioli for dipping
15 - Extra cilantro or sesame seeds for garnish

# Instructions:

01 - Roughly chop the raw, peeled and deveined shrimp into small pieces. For a finer texture, you can pulse them a few times in a food processor, being careful not to overprocess into a paste. You want some texture to remain.
02 - In a large mixing bowl, combine the chopped shrimp, breadcrumbs, beaten egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. If using cilantro, add it now. Mix thoroughly until all ingredients are well incorporated.
03 - The mixture should hold together when formed into a ball. If it feels too wet or loose, add the optional tablespoon of cornstarch and mix again. The mixture should be sticky but manageable.
04 - Slightly wet your hands with water to prevent sticking. Scoop about 1-2 tablespoons of the shrimp mixture and roll between your palms to form a ball approximately 1 to 1.5 inches in diameter. Place formed balls on a plate or baking sheet. Continue until all the mixture is used.
05 - In a large skillet or frying pan, add enough vegetable oil to cover the bottom of the pan to a depth of about 1/4 inch. Heat over medium-high heat until the oil is hot but not smoking (around 350°F/175°C if you have a thermometer).
06 - Carefully place several shrimp balls into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary. Fry for 3-4 minutes on one side until golden brown, then gently flip and cook for another 3-4 minutes until the other side is equally golden and the shrimp is cooked through.
07 - Using a slotted spoon or spider strainer, transfer the cooked shrimp balls to a plate lined with paper towels to absorb any excess oil. Allow them to drain for a minute or two.
08 - Transfer the shrimp balls to a serving plate. If desired, garnish with additional chopped cilantro or a sprinkle of sesame seeds. Serve immediately while hot and crispy, accompanied by your choice of dipping sauce such as sweet chili sauce, soy sauce, or lemon aioli.

# Notes:

01 - These savory shrimp balls combine the delicate sweetness of shrimp with aromatic herbs and spices for a delicious appetizer or main dish. The crispy exterior gives way to a juicy, flavorful interior.
02 - For a healthier version, you can bake these shrimp balls instead of frying. Preheat your oven to 400°F (200°C), place the balls on a lightly oiled baking sheet, and bake for 15-20 minutes, turning halfway through.
03 - These shrimp balls can be prepared ahead of time and refrigerated for up to 4 hours before cooking. Simply cover the uncooked balls with plastic wrap and refrigerate until ready to fry.

Back