How to make Crispy Fried Shrimp Balls

Hello, today I'm making Crispy Fried Shrimp Balls. These are one of my favorites when I go to a Dim Sum restaurant. It's easy to make and is so delicious paired with your favorite dipping sauce or favorite hot chili oil. Give this recipe a try and comment down below on how delicious this dish is.

Crispy Fried Shrimp Balls


Ingredients:
• 1 lb peeled and devein raw shrimp (minced)
• 1 oz pork fat (minced)
• 1 pk of small spring roll wrappers (frozen)
• 2 white stalks of green onions (minced)
• 3 tsp fish sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp chicken bouillon powder
• ½ tsp of white pepper
• ½ tsp sesame oil
• ½ tsp sugar
• 1 tbsp cornstarch
• 1 egg white
• Oil for frying

Directions:
• Remove the frozen egg roll wrappers from the freezer and let it thaw on the counter. Wash the shrimp and dry the shrimp thoroughly with paper towels and set to the side.
• Finely chop and minced the white stalks of green onions and set it to the side.
• In a food processor, pulse the pork fat into fine bits, remove and place into a small bowl. Add the shrimp into the food processor and pulse the shrimp into medium size texture leaving some shrimp bits still intact. Remove the minced shrimp into a large size bowl.
• Add all the seasoning to the shrimp, the fish sauce, garlic powder, onion powder, chicken bouillon powder, white pepper, sesame oil, sugar, egg white ad cornstarch then mix with a spoon or hands to combine all ingredients for 2 to 3 mins.
• Add in the pork fat and green onions and continue to mix until well combined. Scoop up all the shrimp paste with your hand and throw it back into the bowl at least 5 to 6 times.
• Cover the bowl with plastic wrap and refrigerate for 30 mins to an hour.
• In the meantime, open the package of egg roll wrappers and peel the wrappers individually to separate them. Stack about 6 wrappers on top of each other after they’ve been peeled. Cut the wrappers into strip size pieces about ¼ of an inch thick. Toss and peel the strips individually that may have gotten stuck together while cutting the wrappers. Continue process until all the wrappers have been cut into strips. Spread and place the strips in a large plate or platter and cover to avoid the wrappers from drying.
• Remove the bowl of shrimp paste from the refrigerator, using a spoon or tablespoon measuring spoon, scoop a ball size into the strips of wrapper, move the ball around to allow the shrimp paste to stick to the wrappers, pick the shrimp ball up and gently press the shrimp paste and wrappers together to form a ball and set to the side. Continue until you’ve finished using up the shrimp paste.
• In a medium size frying pan or pot, fill with some oil. Allow the temperature of the oil to come up to 350 degrees F. Fry the shrimp balls 2 to 3 at a time for about 2-3 minutes until golden brown. Make sure to flip the shrimp balls while frying to allow even cooking and browning on all sides of the shrimp ball. Remove the fried shrimp balls and drain on a baking rack or paper towel. Continue to fry until all the shrimp balls have been fried.
• Serve with your favorite Asian dipping sauce or hot chili oil and soy sauce. Enjoy!

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