Easy Recipe for Savory Fried Shrimp Balls
This post may contain affiliate links.Crispy outside, tender inside—these fried shrimp balls are a no-wrapping, all-flavor kind of snack. Just like your favorite dim sum, but easier to make at home!
I bet a lot of people love the taste of shrimp, I sure do! Shrimp adds a rich, natural umami that instantly elevates any dish. It’s one of those ingredients that never fails to impress.
At home, fried shrimp balls are a big hit. You’ll often spot them on the menu at Chinese restaurants or dim sum spots. We all love the golden crunch.
If you’re more into chicken or pork, check out my deep-fried meatballs. Or if you want something special, try my Menbosha (Korean shrimp toast), where shrimp batter is sandwiched between fluffy bread and fried to crispy perfection.
These savory shrimp balls are delicious on their own or served as a main dish with Kikurage Mushroom Chicken or Pork and Broccoli Stir Fry.
What makes this version special? They’re light and crispy on the outside, soft and juicy inside, with no wrappers involved. The secret’s in the shrimp paste, which is mixed until sticky and chilled before frying to get that perfect texture. Super easy and beginner-friendly!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Shrimp – Use fresh, peeled, and deveined shrimp for the best flavor. Pat them dry before processing to avoid excess moisture, which can affect the texture.
Garlic – A must for adding fragrance and helping mellow out any fishy smell from the shrimp.
Sesame oil – Adds that signature nutty aroma and depth commonly found in Chinese-style dishes. A little goes a long way!
Coriander stalks or leeks (optional) – Finely chopped coriander stalks or leeks give a subtle lift of flavor and a hint of freshness. Totally optional, feel free to skip if you don’t have them on hand.
Be sure to check out the full recipe and ingredient list below
How To Make Shrimp Balls
STEP 1. Wash and clean the shrimp thoroughly. Peel and devein, then pat dry with a kitchen towel to remove excess moisture. Transfer the shrimp to a food processor.
Add the seasonings: egg, minced garlic, sesame oil, oyster sauce, tapioca flour, sugar, salt, pepper, and mushroom powder (Images 1, 2). If you’re using coriander stalks or chopped leeks, add them in as well (Images 3, 4).
STEP 2. Process the mixture until it becomes a sticky, paste-like consistency. Use a spatula to scrape down the sides and make sure everything is well combined (Image 5). Cover with cling wrap and chill the mixture in the fridge for at least 30 minutes—this makes shaping much easier.
STEP 3. Heat frying oil in a deep wok or fryer. Test if the oil is ready by inserting a bamboo chopstick—if small bubbles form around it, you’re good to go. Using two spoons, scoop about 1 teaspoon of chilled shrimp batter and shape into a ball, or simply scoop and drop it straight into the oil. Work in small batches to avoid crowding. Fry until golden brown and the shrimp balls float to the surface (Image 7).
STEP 4. Remove the shrimp balls and drain on a wire rack or paper towel (Image 8). Serve immediately with your favorite chili sauce!
Pro Tips
- Chill the batter first – After mixing, cover the shrimp batter with cling wrap and refrigerate for at least 30 minutes (or up to 1 hour if you have time). This helps firm it up, making it much easier to shape.
- Spoon-shaping made easy – Use two small spoons to scoop the batter back and forth until it forms a ball. It may take a little practice, but it’s super simple once you get the hang of it. If shaping feels tricky, you can simply scoop and drop the batter straight into hot oil.
- Texture preference matters – Want some bite? Chop the shrimp coarsely or pulse just a few times in the food processor. If you prefer it smoother, blend longer for a finer texture. I personally love some chunky shrimp bits in mine!
- Leek tip – If using leeks, go for the white part. The green part tends to brown quickly and can look a bit off after frying.
- In a hurry? – You can fry the batter right away if needed. It’ll be a bit softer and trickier to handle, but still totally doable. Just use those two-spoon scooping skills!
How to Serve
These crispy shrimp balls are perfect as a side dish with steamed rice or a comforting bowl of minced pork noodles. They also go wonderfully with egg drop soup or a plate of egg fried rice for a full Chinese-style meal.
For extra fiber, serve them with veggie sides like my Spinach Tofu or Green Beans with Eggs.
I usually serve it with sweet chili sauce. Pair with a refreshing drink like my Lemongrass Pandan Drink or a chilled glass of Rose Milk Tea for an afternoon treat.
FAQs about Shrimp Balls
Yes, absolutely. Both leeks and coriander stalks are optional, they add a subtle flavor and aroma, but leaving them out won’t affect the overall taste of the shrimp balls.
Shrimp balls can turn soggy if the oil isn’t hot enough, or if they’re overcrowded during frying. Make sure to fry in small batches at around 175°C (350°F), and drain them on a wire rack or paper towel right after frying to keep them crisp.
Chill the batter for at least 30 minutes before shaping. This firms it up and makes it easier to scoop using two spoons. If you’re short on time, you can still fry the batter directly—it just might be a bit softer and trickier to shape.
Yes! You can prepare the shrimp batter up to a day in advance and keep it covered in the refrigerator. You can also shape and freeze the balls, then fry them straight from frozen, just add a couple more minutes to the frying time. Remember to use low heat when frying from the frozen batch.
Yes, you can! Spray the shaped shrimp balls lightly with oil and air-fry at 190°C (375°F) for about 10–12 minutes, flipping halfway. They won’t be as golden as deep-fried, but still delicious and lighter.
They should turn golden brown and float to the surface when fully cooked. You can also cut one open, the inside should be firm, pale pink, and steamy with no translucent shrimp bits.
Sweet chili sauce is a classic choice, but they also pair well with garlic soy sauce, mayo-sriracha mix, or a tangy vinegar dip with minced garlic and chilies.
Storage
Keep the un-fried batter in a closed container for up to 2 days in the chiller. If you have some fried leftover, keep them in a closed container, reheat in air-fryer or microwave. They can be kept for up to 5 days.
More Recipes With Shrimps
- Shrimp Fried Rice mixed with chicken is an easy dish to make.
- Eggs are the best companion to shrimps, Shrimp Omelette can be your great breakfast option.
Fried Shrimp Balls
Ingredients
- 300 gr shrimp peeled skin and deveined, chopped coarsely
- 1 egg
- 3 garlic minced
- 2 tbsp sesame oil
- 1/2 tbsp oyster sauce
- 5 tbsp tapioca flour
- 1/2 tsp sugar
- 1/2 tsp mushroom powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 stalk leeks optional
Instructions
- First, wash the shrimp clean, peel and devein.
- Put the shrimps in a food processor. Add the seasonings.
- Put in the egg. Add minced garlic, sesame oil, oyster sauce, tapioca flour, sugar, salt, pepper, and mushroom powder. If you are fond of coriander stalks or leeks, you may put some.
- Chop the shrimp coarsely. If you like it very smooth, you can chop it longer. I like my shrimp balls to have bits of shrimp chunks in it. Mix them all together with a spatula until incorporated.
- If you are not in a hurry, it’s better to keep it in the refrigerator for a while, at least 1 hour. This will make the batter easier to shape.
- But if you are in a hurry, it is still okay to deep-fry it right away. Only the batter is a bit runny and a little more difficult to shape. Use two small spoons.
- Heat the frying oil, you can use a deep wok or deep-fryer pan.
- Test with a bamboo stick. If you stick the bamboo stick and bubbles come out of it, it is ready to fry.
- Take one teaspoon of the batter and shape it into a ball using two spoons.
- Fry them until it is golden brown and floats to the surface.
- Take them out and let them dry in a kitchen towel. Enjoy with chilli sauce!
Video
Notes
- After mixing, put the batter covered with cling wrap in the fridge for at least 30 minutes. This will help you shape the balls easily with spoons.
- Shape the balls with two spoons by scooping it to one another until it is shaped like a ball. It takes time to practice, but it is very easy.
- If you don’t want to shape it like a ball, you can just scoop it and drop it in the hot frying oil.
- You can chop the shrimp coarsely, if you like some coarse shrimp bites in it.
- If you use leeks, try to get more white parts than the green parts. The green parts can turn to dark brown when fried. It doesn’t look good.
I love it because it is simple, super quick and easy to prepare and very delicious! Everyone in my family loves it!