Fried Shrimp Balls

Ingredients

• 300 gpeeled shrimp
• 3garlic cloves, grated
• 6small shallots, finely chopped
• 2 tsphoney
• 1/2 tspbaking powder
• 1egg
• 4 tbspcornflour
• 1 tbspsesame oil
• 2 tbspoyster sauce
• 1/2 tspwhite pepper
• 1/4–1/2 tspsalt
• 1 packagewonton wrappers
• for deep-fryingoil

Instructions

1. 1

   Slice the wrappers

   Thinly slice the wonton wrappers into strips and tease the strips apart.

2. 2

   Chop the shrimp

   Chop the peeled shrimp.

3. 3

   Mix the seasoning

   Combine the chopped shrimp with the salt, white pepper, garlic and shallots. Mix for 5 minutes, until the mixture becomes sticky.

4. 4

   Finish the mixture

   Add the remaining ingredients, except for the oil and wonton strips, and mix until combined.

5. 5

   Wet the spoon

   Dip a spoon into a bowl of water.

6. 6

   Shape the balls

   Scoop up 1 tablespoon of shrimp mixture and transfer it to the bowl of wonton strips. Roll to coat it well, then shape it into a ball.

7. 7

   Fry in batches

   Heat a generous amount of oil in a deep pan. Over medium-low heat, fry the shrimp balls in batches for 1–2 minutes on each side, until golden and crisp.

8. 8

   Drain and serve

   Transfer the shrimp balls to a wire rack to drain. Enjoy while crisp, with your favourite hot sauce.

What are fried shrimp balls?

Fried shrimp balls are bite-sized seafood morsels coated in a crisp outer layer and cooked in hot oil. This version uses sliced wonton wrappers for its crunchy coating and seasons the shrimp with shallots, garlic, oyster sauce and sesame oil.

The mixture is worked until sticky before shaping, which helps it hold together around the wrapper strips. The result pairs a savoury, tender centre with a crisp exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 27g protein, 42g carbs, 16g fat.

Shrimp and egg provide most of the protein, while the wonton wrappers and cornflour contribute much of the carbohydrate. The deep-frying oil and sesame oil account for much of the fat, and the oyster sauce and added salt contribute sodium. Pair a serving with fresh vegetables or salad for a more balanced plate.

Build a sticky shrimp mixture

Shrimp: Chop it finely enough to shape, but avoid turning it into a smooth paste. Mixing it with the salt and aromatics for the full 5 minutes helps the mixture become tacky.

Flavourings: Oyster sauce brings savouriness, sesame oil adds a toasted note, and honey gives a little sweetness. White pepper provides a gentle warmth without dominating the shrimp.

Get the coating to cling

Wrapper strips: Slice the wonton wrappers thinly and separate them so they can coat the shrimp mixture evenly. A loose pile makes it easier to roll each ball without crushing the strips.

Shaping: Dipping the spoon in water helps the sticky mixture release. Roll each portion through the strips and press gently so they adhere all around.

Fry gently and check for doneness

Oil temperature: Keep the pan over medium-low heat as directed. If the oil is too hot, the wrapper can brown before the shrimp centre is cooked; if it is too cool, the coating may absorb more oil.

Colour and timing: Fry for 1–2 minutes on each side, until golden and crisp. Work in batches so the balls have room to cook evenly, and check that the centre is fully cooked before serving.

Serve while crisp

Draining: Set the cooked balls on a wire rack so excess oil can drip away and steam does not collect underneath. Serve soon after frying, while the wrapper strips are still crunchy.

On the side: Hot sauce is the suggested dip; a simple salad or lightly dressed vegetables can add freshness alongside the fried bites.

Work in manageable batches

Preparation: Slice the wrappers and mix the shrimp before heating the oil, so shaping can begin as soon as the pan is ready. Keep the uncooked mixture and wrapper strips close at hand.

Frying: Leave enough room between balls for the oil to circulate. If the pan is crowded, cook another batch rather than raising the heat to speed things up.

Recipe notes & tips

• Chop the shrimp evenly so the mixture is easier to portion and shape.
• Mix the shrimp with the salt and seasonings for the full 5 minutes to help it turn sticky.
• Keep the wonton strips separated so they coat the balls without clumping.
• Wet the spoon before scooping to make the mixture easier to release.
• Fry a small batch first and use its browning rate to judge the oil before cooking the rest.
• Use a wire rack rather than piling the cooked balls together, which can soften the coating.

Variations

• Add chilli: Mix finely chopped fresh chilli into the shrimp for a hotter bite.
• Use prawns: Chop raw prawns in place of the shrimp while keeping the same method.
• Add coriander: Stir chopped fresh coriander into the mixture for a fresh herbal note.
• Try a different dip: Serve with sweet chilli sauce instead of hot sauce.
• Adjust the pepper: Use black pepper in place of white pepper for a more pronounced pepper flavour.

Common mistakes to avoid

• Loose mixture: Mix the shrimp and seasonings for the full 5 minutes so the mixture becomes sticky enough to shape.
• Clumped wrappers: Separate the sliced strips before coating so they cover the balls more evenly.
• Mixture sticking to the spoon: Dip the spoon in water before scooping each portion.
• Oil too hot: Keep the heat at medium-low so the coating does not brown too quickly.
• Crowded pan: Fry in batches to give the balls space and help them cook evenly.
• Soft coating: Drain on a wire rack and serve promptly to keep the wrapper strips crisp.

How to store

For the best texture, eat the shrimp balls soon after frying. Refrigerate leftovers in a covered container for up to 2 days; reheat in an oven or air fryer until hot and crisp, rather than in a microwave.

Frequently asked questions