Description
A delightful blend of crunchy exterior and tender shrimp filling, perfect for appetizers or a cozy weeknight dinner.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1 egg, beaten
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped (optional)
- 1 tablespoon cornstarch (optional, for binding)
- Vegetable oil, for frying
Instructions
- Chop and combine the shrimp in a bowl, ensuring a mix of fine pieces and chunkier bits.
- Add breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, pepper, and cilantro, mixing well without overworking.
- Form a tablespoon-sized portion of the mixture into balls and place on a parchment-lined tray.
- Heat vegetable oil in a frying pan to about 350°F.
- Fry the shrimp balls for about 3-4 minutes on each side until golden brown, using a slotted spoon to flip.
- Drain on paper towels and serve hot with dipping sauce.
Notes
Store leftover shrimp balls in an airtight container in the fridge for up to 3 days. You can freeze uncooked shrimp balls for up to a month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 shrimp ball
- Calories: 60
- Sugar: 1g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg