Print

Crispy Shrimp Balls with Sweet Chili Sauce

Crispy Shrimp Balls with Sweet Chili Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Shrimp Balls with Sweet Chili Sauce are a delightful appetizer, featuring succulent shrimp encased in a crunchy exterior, perfectly complemented by a tangy and sweet dipping sauce. Here’s a detailed recipe to guide you through preparing this delectable dish.

Ingredients

Units Scale

For the Shrimp Balls:

  • 1 pound (450g) raw shrimp, peeled, deveined, and finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1/4 cup cornstarch
  • 1 egg, lightly beaten
  • 1 cup egg roll wrappers, cut into thin strips
  • Vegetable oil, for frying

For the Sweet Chili Sauce:

  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon fish sauce
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, minced
  • 1 teaspoon red chili flakes
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions

  1. Prepare the Sweet Chili Sauce:

    • In a small saucepan, combine rice vinegar, sugar, water, fish sauce, grated ginger, minced garlic, and red chili flakes.
    • Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
    • Add the cornstarch-water mixture to thicken the sauce, stirring continuously until it reaches a syrupy consistency.
    • Remove from heat and let it cool to room temperature.

  2. Prepare the Shrimp Balls:

    • In a large bowl, mix the finely chopped shrimp with minced garlic, grated ginger, green onions, cilantro, fish sauce, sesame oil, white pepper, cornstarch, and the beaten egg.
    • Stir until the mixture is well combined and has a sticky consistency.
    • Wet your hands with water to prevent sticking, then form the mixture into small balls, about 1 inch in diameter.

  3. Coat the Shrimp Balls:

    • Roll each shrimp ball in the thin strips of egg roll wrapper, pressing gently to adhere the strips evenly around the ball.

  4. Fry the Shrimp Balls:

    • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
    • Carefully lower the coated shrimp balls into the hot oil in batches, frying for 3-4 minutes until golden brown and crispy.
    • Remove the shrimp balls and drain on paper towels to remove excess oil.

  5. Serve:

    • Arrange the crispy shrimp balls on a serving platter.
    • Serve with the prepared sweet chili sauce on the side for dipping.

Notes

  • Storage: These shrimp balls are best enjoyed fresh while they’re crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore some crispiness.

  • Dipping Sauce Variations: For a spicier kick, add a teaspoon of chili paste or a sliced red chili pepper to the dipping sauce.
  • Serving Suggestions: These shrimp balls pair well with a side of steamed rice or a light Asian-inspired salad.

Nutrition

Find it online: https://cookedbyandy.com/crispy-shrimp-balls-with-sweet-chili-sauce/