Fried Shrimp Balls – Dim Sum Classic (VIDEO)

Ingredients for Fried Shrimp Balls

• shrimp, peeled and deveined, finely chopped into a paste
  • You can use fresh or frozen shrimp for this recipe. Just make sure they are peeled and deveined prior to chopping into a paste. I prefer smaller U50-60 shrimp which tend to be cheaper.
  • If you love shrimp, try making my Hawaiian inspired Coconut Shrimp!
• garlic
• white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• kosher salt
• light soy sauce – You will need “light” (not “low sodium”) or “all-purpose” soy sauce.
• Shaoxing wine – Shaoxing wine is one of my favorite pantry staples for Chinese cooking. However, if you can’t use it or don’t have it on hand, you can substitute with chicken stock.
• sugar
• sesame oil
• cornstarch – this is to bind the shrimp paste and seasonings together.
• spring roll wrappers, cut into strips – I used the brand Spring Home. DO NOT use wonton wrappers, as they won’t be long enough!
• neutral oil – this is for frying. My go-to neutral oil is avocado oil but you can also use canola or vegetable oil.

Recipe Instructions

1. Make the Shrimp Paste

In a bowl, combine shrimp, garlic, white pepper, salt, light soy sauce, sugar, sesame oil, shaoxing wine, cornstarch, and neutral oil.

Mix in one direction until a paste forms.

Optional but recommended: chill the mixture for 20-30 minutes in the freezer to firm up the paste. This will help the shrimp balls hold their shape.

2. Cut the Spring Roll Wrappers

Cut the spring roll wrappers into ¼” strips. Separate and lay them out flat on a parchment paper lined baking sheet.

Do not use wonton wrappers – they are not long enough!

3. Form the Shrimp Balls

Wet your hands with water, then take a heaping tablespoon of the shrimp mixture and roll into a ball. I don’t recommend going larger than this.

Place the ball of shrimp paste on the baking sheet with spring roll strips and cover the entire ball until fully coated. Use a knife or scissors to cut any oblong strips so that the ends of the strips are close to the ball.

Refer to the video if you need a quick tutorial.

4. Fry the Shrimp Balls

In a pan or wok, heat neutral oil of your choice to 350F and fry in batches for 4-5 minutes until golden brown.

Avoid overcrowding the frying pan. Fry the shrimp balls in batches to maintain the oil temperature and ensure they cook evenly.

After frying, place the shrimp balls on a plate lined with paper towels to remove excess oil and keep them crispy.

Serve with a sauce of your choice (I like Thai Sweet Chili Sauce) and enjoy!

Storage and Reheating

Store any leftover Fried Shrimp Balls in an airtight container in the refrigerator for up to 3-4 days. It will soften in the refrigerator – this is normal and expected of fried foods.

Reheat in the air fryer if you want to restore some of the crispiness. If you don’t care, you can quickly reheat in the microwave.

What to Serve with Fried Shrimp Balls

Dim Sum is traditionally many small dishes eaten together, similar to Spanish Tapas. I would serve Fried Shrimp Balls with my favorite Siu Mai , Gai Lan with Oyster Sauce (my go-to vegetable dish at Dim Sum) and Egg Fried Rice!

If you tried this Fried Shrimp Balls or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!