[ Dish ]
[ The Dish ]
[ The Dish ]
Fried Shrimp Balls
Fried Shrimp Balls
Created On:
Created On:
[ Facts ]
[ Facts ]
Main Ingredient
Main Ingredient
Main Ingredient
Total Time
Total Time
Total Time
Cuisine
Cuisine
Cuisine
Servings
Servings
Servings
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
Shrimp Roll Ingredients
1 lb Shelled and Deveined Shrimp, Defrosted
1 Egg White (lightly beaten)
1 teaspoon Salt or Fish Sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
1/2 teaspoon Sesame Oil
1 tablespoon Oil or Some Pork Fat
3 dashes White Pepper Powder
8 pieces Spring Roll Wrapper (8-inch square)
Shrimp Roll Ingredients
1 lb Shelled and Deveined Shrimp, Defrosted
1 Egg White (lightly beaten)
1 teaspoon Salt or Fish Sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
1/2 teaspoon Sesame Oil
1 tablespoon Oil or Some Pork Fat
3 dashes White Pepper Powder
8 pieces Spring Roll Wrapper (8-inch square)
[ Steps ]
[ Steps ]
Shrimp Ball
In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil, and white pepper.
Blend until the ingredients form the shrimp paste.
Wrap Shrimp Ball
Fold the spring roll wrappers up.
Cut the spring roll wrappers into tiny strips using a pair of scissors.
Cut them into shorter strips and lay them on a flat surface.
Wet your hands and form the shrimp paste into balls (about 1 tablespoon each) and roll the shrimp balls onto the bed of spring roll strips.
Trim off the spring roll strips using a pair of scissors.
Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
Fry
Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes.
Dish out, drain on paper towels, and serve hot with Thai sweet chili sauce or your favorite chili sauce.
Shrimp Ball
In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil, and white pepper.
Blend until the ingredients form the shrimp paste.
Wrap Shrimp Ball
Fold the spring roll wrappers up.
Cut the spring roll wrappers into tiny strips using a pair of scissors.
Cut them into shorter strips and lay them on a flat surface.
Wet your hands and form the shrimp paste into balls (about 1 tablespoon each) and roll the shrimp balls onto the bed of spring roll strips.
Trim off the spring roll strips using a pair of scissors.
Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
Fry
Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes.
Dish out, drain on paper towels, and serve hot with Thai sweet chili sauce or your favorite chili sauce.
