Shrimp Balls

It’s midsummer and down here in the south, it’s shrimp season. Smaller shrimp can be fried, tossed with a bit of salt and pepper and enjoyed whole. Larger shrimp are saved for laab, soups, and various other dishes. Shrimping is best at night, and I remember many nights of staying up late to clean and bag shrimp.

Cleaning them can be tedious but cooking them doesn’t have to be. This is my simple shrimp ball recipe with option to cook them two ways: one as soup style shrimp balls, and the other as dim sum style fried shrimp balls. I could go broke eating those fried shrimp balls if I hadn’t learned to make them myself. They’d make great party appetizers too.

Notes:

Shrimp – I used peeled, deveined, jumbo size shrimp.
Food Processor – Alternative to using a food processor, the shrimp can be minced by hand before adding the seasonings and cornstarch.
Spring Roll Wrappers – spring roll wrappers, sometimes called spring roll pastry is used for the crisp texture.
Make ahead – fried shrimp balls are best of enjoyed the same day for maximum crispiness. The boiled version can be frozen and kept in the freezer for a month or more. Cook them from the frozen state only until heated through.

Shrimp Balls

Yields: 12-15 balls
Time: 25 minutes

1 lb. (454 g) shrimp, peeled and deveined
½ teaspoon salt
½ teaspoon chicken flavor bouillon
¼ teaspoon ground white pepper
1 tablespoon cornstarch
Neutral oil (to fry and grease hands)
4 sheets of spring roll wrapper or pastry

Sweet chili sauce (optional) – to serve with fried version

1. Add the shrimp, salt, chicken bouillon, white pepper and cornstarch to a food processor and pulse for about 30 seconds until the shrimp looks minced with some texture.
2. Scoop 1 tablespoon of the shrimp paste and for into a ball. Repeat until you have used all of the shrimp paste. Add a bit of oil to your hands to prevent the shrimp balls from sticking. However, if you are frying, not greasing would be best for the spring roll wrappers to stick to the shrimp balls.
3. To fry:
   a. In a heavy bottom pot, wok, or deep fryer add at least 2-inch worth of oil. Heat until the oil reaches 350℉.
   b. Stack and roll the spring roll wrappers like a cigar. Using kitchen shears to cut into thin strips. Pull the wrappers apart to “fluff” them. Roll the shrimp ball in the wrapper until it has been covered.
   c. Fry a few at a time until golden brown, about 3-4 minutes. Remove with a slotted spoon and transfer onto paper towel lined plate.
   d. Enjoy the shrimp balls with sweet chili sauce.
4. To boil:
   a. Bring a pot of water to a rolling boil over medium heat.
   b. Add the a few shrimp balls to the water. It’s okay if the temperature of the water appears to be reduced by the addition of the shrimp balls. Don’t turn up the heat. Let it cook for 2-3 minutes. Don’t overcook. The shrimp balls should be bouncy in texture. Repeat until all the shrimp balls have been cooked.
   c. Remove with a slotted spoon and use it in your favorite soup or use in your favorite recipe.
   d. Enjoy!