Description
Crispy shrimp balls with sweet chili sauce bring delightful flavors from Southeast Asian street food culture. Crunchy exterior and succulent interior create an irresistible appetizer you’ll crave at first bite.
Ingredients
Scale
Main Protein:
- 1 lb (450g) raw shrimp, peeled and deveined
Aromatic and Binding Ingredients:
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1 egg white
- 1 teaspoon grated fresh ginger
Seasoning and Coating Ingredients:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 1/2 cup panko breadcrumbs (for coating)
- 1 cup panko breadcrumbs (for rolling)
Oil and Frying:
- Oil for frying
Sweet Chili Sauce:
- 1/4 cup sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds (optional)
Instructions
- Create a finely textured shrimp mixture by pulsing seafood in a food processor until uniformly minced, releasing its natural moisture and developing a cohesive texture.
- Incorporate aromatic elements like minced garlic, chopped green onions, ginger, and seasonings including soy sauce, sesame oil, egg white, cornstarch, salt, and white pepper into the processed shrimp.
- Thoroughly blend ingredients until the mixture becomes adhesive and develops a smooth, consistent composition that will hold together when shaped.
- Use moistened palms to carefully form compact, uniform spherical portions approximately one inch in diameter, ensuring each ball maintains structural integrity.
- Generously coat each delicate shrimp sphere with panko breadcrumbs, creating a protective, crisp exterior that will transform during cooking.
- Prepare a deep cooking vessel with oil, heating to precise temperature around 350°F, which allows for efficient and even thermal transmission.
- Carefully introduce shrimp balls into hot oil, cooking in strategic batches to maintain optimal temperature and prevent overcrowding.
- Fry until exterior develops a rich golden-brown coloration and achieves a perfectly crisp texture, approximately 3-4 minutes.
- Transfer cooked shrimp balls onto absorbent paper towels to eliminate excess oil and maintain crispness.
- Craft a complementary dipping sauce by whisking sweet chili sauce with tangy lime juice and additional soy sauce.
- Optionally garnish with delicate sesame seeds for enhanced visual appeal and subtle nutty undertone.
- Present immediately while maintaining maximum crispness and temperature, accompanied by prepared dipping sauce.
Notes
- Use super fresh shrimp for the best flavor and texture, ensuring they’re deveined and patted completely dry before processing.
- Chill the shrimp mixture for 15-20 minutes before shaping to help balls hold their shape and prevent falling apart during frying.
- Keep oil temperature consistent at 350°F to achieve golden, crispy exterior without absorbing excessive oil or becoming greasy.
- For gluten-free version, swap panko with gluten-free breadcrumbs or crushed rice crackers and use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg