Shrimp Balls Garlic Ginger (Print Version)
# Ingredients:
→ Main Mixture
01 -
450 g raw shrimp, peeled and deveined
02 -
60 g panko breadcrumbs
03 -
1 large egg, beaten
04 -
25 g 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 -
0.5 teaspoon salt
10 -
0.5 teaspoon black pepper
→ Optional Additions
11 -
25 g cilantro, chopped
12 -
1 tablespoon cornstarch
→ For Frying
13 -
Vegetable oil, as needed for frying
# Instructions:
01 -
Roughly chop the raw shrimp into small pieces, or pulse briefly in a food processor for a finer, cohesive consistency. Avoid overprocessing to retain some texture.
02 -
In a large mixing bowl, combine chopped shrimp, panko breadcrumbs, beaten egg, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. If the mixture is too loose, add cornstarch for better binding. Optionally, fold in chopped cilantro.
03 -
With lightly moistened hands, form the mixture into small balls approximately 2.5–4 cm in diameter. Expect a yield of about 20–25 pieces, depending on size.
04 -
Pour enough vegetable oil into a large frying pan to cover the bottom. Preheat over medium-high heat until the oil reaches approximately 180°C.
05 -
Carefully add shrimp balls in batches to avoid crowding. Fry each ball for 3–4 minutes per side until golden brown and cooked through. Use tongs to turn for even browning.
06 -
Remove cooked shrimp balls from the pan and let drain on a plate lined with paper towels to absorb excess oil.
07 -
Arrange shrimp balls on a serving platter. Optionally garnish with extra chopped cilantro or a sprinkle of sesame seeds. Serve hot with preferred dipping sauce such as sweet chili sauce, soy sauce, or lemon aioli.
# Notes:
01 -
For best texture, pulse shrimp just until chopped; overprocessing can make the mixture pasty.
02 -
Ensure oil is hot enough before frying to prevent the balls from becoming greasy.