Crunchy Fried Shrimp Balls that are so tasty until the last bite! Enjoy this Cantonese dim sum as a great appetizer or side to your favorite dish.

These fried shrimp balls are just begging to be munched on every time I make them. Only a few are left come dinner time because my family will snatch a piece or two while I make a batch. This just shows you how delicious they are!

Why go to a dim sum restaurant if you can make them at home? With just simple ingredients and a couple of minutes cooking, you’ll be feasting on these golden brown crunchy shrimp balls. Put on those aprons and let’s get cracking!

Why this recipe works?

These Chinese appetizer are seasoned well and the spring roll wrapper gives it an amazing crunch.
A guaranteed crowd please whether as buffet appetizer or pass along side dish.
Can be matched with any dipping sauce like sweet and sour sauce, ketchup, or chili sauce.
The deep-fried shrimp balls cook for only 3-4 minutes per batch. It’s a dish that you can make in a hurry.
Easily double or triple the recipe if you fancy since it’s a straight-forward process.

Note on some ingredients

Shrimps – Remember to peel the shell, devein and remove the head before blending to make the shrimp paste.
Spring roll wrappers – can be bought in Asian stores near you. Buy the 8 inch, square shaped ones. Fold a stack of 5-6 wrappers in half and cut into quarter inch strip.
Onion and Garlic – I used powdered onion and garlic. You can use fresh but blend together with the shrimps.
Cornstarch – is used to hold together the shrimp mixture. You can replace it with potato starch.

How to make

This shrimp balls recipe yields 12 pieces of golf ball sized golden treats. If you like shrimps as much we do, I suggest making a bigger batch!

To make, start by blending the peeled and deveined shrimps in a mini food processor. You can also use frozen shrimps for this recipe thawed in room temperature.

Place all seasoning in a large bowl and mix in the shrimp paste until fully incorporated and let sit for at least 5 mins for the flavors to seep in.

While waiting, cut up the spring roll wrapper into small pieces or strips. Shape the shrimp paste into small balls (1″ to 1 1/2″ diameter) then roll them on a bed of wrapper strips. In a wok or pot, deep fry making sure the ball are submerged until golden. There you have it! Easy peasy!

How to serve and store

Serve warm with your choice of dipping sauce as a side dish or appetizer.
Store leftovers, if any, in an airtight container and refrigerate up to three days.
To reheat, place them on a rack on a baking sheet and heat in a preheated oven at 180°C/350F for about 4 minutes, or until hot.

Tips for an amiable experience

Use neutral tasting oil for deep frying the shrimp balls like vegetable oil or canola oil.
When shaping the shrimp paste into balls, lightly damp your hands with water to make it easier to handle.
I consider this dish as finger-food but you can use a skewer or cocktail toothpick when dipping in a sauce.
Do not over-crowd the pot and stir gently when deep frying to avoid shrimp balls sticking together.