Crunchy shrimp balls are fun to make and incredibly tasty. Their unique, satisfyingly crispy texture contrasts nicely with the shrimp filling. Spring roll wrappers—similar to wonton wrappers, but thinner and made with rice flour—are the secret to this delicate texture. They’re sold in the refrigerated or frozen aisles and are not to be confused with the dried rice wrappers used in Vietnamese spring rolls.
This recipe comes from Bee Yin Low’s cookbook, Easy Chinese Recipes. Her blog, Rasa Malaysia, is one of my favorites. She features authentic Asian recipes, with a particular emphasis on Chinese and Malaysian cuisine, but also occasionally dapples in Western baking. The stunning photography, frequent giveaways, and easy-to-follow recipes make her blog worth checking out.
In order to make these delicious shrimp balls, you must first prepare shrimp mousse. “But mousse is for desserts!” Well, shrimp mousse is more like a sticky puree, similar in consistency to shrimp toast topping or dumpling filling. It’s primarily raw shrimp, with a little oil and cornstarch for cohesion. This appetizer emphasizes the fresh taste of shrimp.
Once you’ve prepared the mousse, roll the shrimp balls in the cut spring roll wrappers, then deep-fry them until golden-brown. Crunchy shrimp balls are best served piping hot, accompanied with a sweet-and-sour sauce or a sweet-and-spicy chili sauce. They make excellent appetizers, and are sure to wow guests with their striking texture and fresh taste.
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Crunchy Shrimp Balls
Print recipe
| Serves | 4 |
| Region | Chinese |
| From book | slightly adapted from Easy Chinese Recipes |
Ingredients
shrimp mousse
- 8 Ounces raw shrimp (shelled and deveined)
- 1 tablespoon egg white
- 1/8 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
- 1 1/2 Teaspoons vegatable oil
- 1 1/2 Teaspoons cornstarch
shrimp balls
- 6 Sheets spring roll wrappers
- oil for deep-frying
Directions
| shrimp mousse | |
| Step 1 | |
| Rinse the shrimp with cold running water. Pat dry with paper towels. | |
| Step 2 | |
| Put all the ingredients for the shrimp mousse into a food processor. Blend until sticky and cohesive. | |
| shrimp balls | |
| Step 3 | |
| Separate spring roll wrapper sheets. Roll 3 sheets into a loose cylinder. Using scissors, cut the wrappers into thin strips, 1/4 inch wind. Repeat with remaining wrappers. Separate the strips by hand and cover with a damp cloth until ready to use. | |
| Step 4 | |
| Wet both hands with water and gently roll 1 heaping tablespoon of the shrimp mousse into a ball. Repeat with remaining shrimp mousse. | |
| Step 5 | |
| Place the shrimp balls on top of the cut wrappers and roll them around until their evenly covered. | |
| Step 6 | |
| Heat 2 to 3 inches of oil in a wok. Fry until golden brown. Serve immediately. | |
