I remember when I first tried making shrimp balls after moving to the U.S. The mix of unfamiliar ingredients and busy days made cooking feel daunting. But this recipe changed everything—it’s quick, comforting, and the crispy homemade shrimp balls quickly became a favorite in my kitchen. With just about an hour, including chilling and cooking, you can enjoy a touch of magic at your table.
Table of Contents
Why You’ll Love My Crispy Homemade Shrimp Balls
- Super Crispy Texture: These shrimp balls boast a delightfully crispy exterior thanks to the spring roll pastry, setting them apart from ordinary shrimp appetizers.
- Rich, Balanced Flavor: The blend of light soy sauce, sesame oil, garlic, and a hint of apple cider vinegar creates an irresistible taste that keeps everyone coming back.
- Perfect for Busy Schedules: The prep is straightforward and fast, making it an ideal recipe for weeknights or last-minute gatherings.
- Versatile Cooking Options: Whether you prefer frying, baking, or air frying, this recipe adapts beautifully without losing flavor or crispiness.
What Are Shrimp Balls? A Culinary Delight
Shrimp balls are bite-sized delights commonly enjoyed as appetizers, often found in dim sum or Vietnamese cuisine. These savory spheres are loved for their flavorful shrimp paste center wrapped in a crispy coating. They bring a perfect balance of textures and make finger food feel festive and special—ideal for family dinners or entertaining guests.
Essential Ingredients for Delicious Shrimp Balls
- 1 pound shrimp (peeled and deveined, finely chopped into a paste)
- 3 cloves garlic (minced)
- ¼ teaspoon white pepper
- ½ teaspoon kosher salt
- ½ tablespoon light soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ½ tablespoon chicken broth
- ¼ teaspoon apple cider vinegar
- 1 ½ tablespoon cornstarch
- 1 tablespoon neutral oil
- 12 sheets spring roll pastry
- 1 quart neutral oil for frying
- Sweet and Sour Sauce (for serving, try my homemade recipe!)
- Thai Sweet Chili Sauce (for serving, try my homemade recipe!)
Ingredient Spotlight & Tips
Choosing the right shrimp is key. Fresh or high-quality frozen shrimp works best—just be sure to thaw and drain well if frozen. Fresh shrimp bring a brighter flavor, while wild-caught varieties often have firmer texture, offering various nutritional benefits. The cornstarch acts as a binder to hold the paste together, while the mix of light soy sauce, sesame oil, and apple cider vinegar adds depth and a subtle tang. If you can’t find spring roll pastry, filo dough can be a substitute, but the delicate crispiness might differ.
Essential Equipment for Shrimp Ball Success
A food processor can make quick work of chopping shrimp into a paste, but fine hand-chopping works too if you prefer control. A deep-fry thermometer ensures the oil stays at the right 350°F for perfect frying. For air fryer fans, many models accommodate these shrimp balls easily, but choose one with enough space for even cooking. Having a parchment-lined baking sheet helps when preparing the pastry strips.
How to Make Crispy Fried Shrimp Balls: Step-by-Step
- Prepare the Shrimp Paste: In a bowl, combine the shrimp, garlic, white pepper, salt, light soy sauce, sugar, sesame oil, chicken broth, apple cider vinegar, cornstarch, and neutral oil. Mix in one direction until a paste forms. Chill the mixture for 20 minutes in the freezer to firm up the paste.
- Cut the Spring Roll Pastry: Separate the spring roll pastry sheets into individual sheets. Stack 4 sheets, roll them into a loose log, then cut into ¼-inch strips. Separate and lay strips flat on a parchment-lined baking sheet. Repeat with remaining sheets.
- Form and Coat Shrimp Balls: Remove the filling from the freezer. Wet your hands and roll a heaping tablespoon of the shrimp mixture into a ball. Place the ball on the spring roll strips and fully cover it by wrapping the strips. Trim any strips so the ends stay close to the ball.
- Fry Until Golden: Heat neutral oil in a large pan or wok to 350°F. Fry shrimp balls in batches for 4–5 minutes until golden and crispy. Serve with sweet and sour or Thai sweet chili sauce and enjoy!
Pro Tips for Forming & Frying Perfect Shrimp Balls
Peeling and deveining shrimp thoroughly improves texture and taste. For the paste, mixing in one direction helps create the right consistency without overworking. Chill the paste so it firms up, making rolling easier. Keep your hands wet to prevent sticking and use a scoop or tablespoon for uniform balls. Maintain oil temperature at 350°F and avoid overcrowding the pan so each ball cooks evenly. Drain fried balls on paper towels to keep them crisp.
Delicious Serving Suggestions & Homemade Dipping Sauces
Shrimp balls make a fantastic party platter alongside fresh veggies, pickled cucumbers, or steamed rice. For dipping, try these two sauces:
Sweet and Sour Sauce
- ½ cup sugar
- ¼ cup rice vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Combine all ingredients except cornstarch in a saucepan and bring to a simmer. Stir in cornstarch slurry and cook until thickened. Cool before serving.
Thai Sweet Chili Sauce
- ½ cup water
- ½ cup sugar
- ¼ cup rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Bring water, sugar, vinegar, garlic, and chili flakes to a boil. Add cornstarch slurry and cook until thickened. Cool fully for better flavor.
Healthier Alternatives: Baked & Air Fryer Shrimp Balls
Baked Shrimp Balls
Preheat your oven to 400°F. After forming and coating the shrimp balls, arrange them on a parchment-lined baking sheet. Lightly spray with neutral oil. Bake for 15–18 minutes, turning halfway through, until golden and crispy. The texture will be slightly less oily but still satisfyingly crisp.
Air Fryer Shrimp Balls
Preheat the air fryer to 375°F. Place the shrimp balls in a single layer in the basket, avoiding overcrowding. Lightly spray with oil. Cook for 10–12 minutes, shaking or flipping halfway through for even browning. They emerge with a wonderfully crispy exterior and juicy interior, perfect for a quick, healthier air fryer option.
Make Ahead & Storage Tips for Busy Cooks
The shrimp paste can be prepared and stored in the fridge for up to 24 hours before shaping. For freezing, form the balls but don’t fry or bake—freeze them in a single layer on a tray, then transfer to a freezer bag. Cook from frozen by adding a few extra minutes to frying or baking time. Reheat leftover shrimp balls in the air fryer or oven to restore crispiness—avoid microwaving as it softens the coating.
Troubleshooting Common Shrimp Ball Problems
- Falling Apart: Chill the shrimp paste well before shaping and ensure cornstarch is properly mixed to bind ingredients.
- Mushy Texture: Avoid over-mixing; the paste should just come together. Fresh shrimp helps with firmer texture.
- Uneven Cooking: Maintain consistent oil temperature and avoid overcrowding during frying.
- Lack of Crispiness: Use fresh oil at 350°F and drain fried balls immediately on paper towels.
Frequently Asked Questions About Shrimp Balls
Can I use frozen shrimp for this recipe?
Yes, but thaw and drain thoroughly. Pat shrimp dry before processing so the paste isn’t watery.
How can I make these shrimp balls gluten-free?
Use gluten-free soy sauce or tamari and ensure spring roll pastry is gluten-free or substitute with rice paper sheets where possible.
What are some delicious flavor variations I can try?
Add finely minced lemongrass, chopped fresh herbs like cilantro, or a dash of chili flakes to the shrimp paste for extra flair.
Can I deep-fry the baked or air-fried versions?
The baked and air-fried versions are designed as healthier alternatives. If you prefer, you can deep-fry from frozen to achieve crispier results, adjusting frying time accordingly.
Conclusion
These crispy homemade shrimp balls are a quick and comforting way to bring flavorful joy to your table. Whether you fry, bake, or air fry, they offer a versatile, easy-to-follow recipe perfect for busy cooks seeking a tasty crowd-pleaser. I’d love for you to try this recipe. Please leave a comment sharing your experience, ask questions, or tell me how your shrimp balls turned out. Let’s keep cooking simple and delicious together!
Shrimp Balls
Ingredients
Equipment
Method
- Combine shrimp, garlic, white pepper, salt, light soy sauce, sugar, sesame oil, chicken broth, apple cider vinegar, cornstarch, and neutral oil in a bowl. Mix in one direction until a paste forms, then chill in the freezer for 20 minutes to firm up.
- Separate spring roll pastry sheets, stack 4, and roll into a loose log. Cut into ¼” strips, then unravel and lay flat on a parchment paper-lined baking sheet. Repeat with the remaining pastry sheets.
- Remove the shrimp mixture from the freezer. With wet hands, roll a heaping tablespoon of the mixture into a ball. Place the ball on the pastry strips and cover completely, using a knife or scissors to trim any excess strips close to the ball.
- Heat neutral oil to 350F in a large pan or wok and fry the shrimp balls in batches for 4-5 minutes until golden brown. Serve immediately with sweet and sour or Thai sweet chili sauce.
