You catch the smell through the steam vent and suddenly you are starving.
There is something about that seafood aroma mixed with garlic and salty hints that just hits your brain hard. You spot the steam escaping with a soft hiss from the valve and your stomach started to rumble louder.
It’s the kinda thing that pulls you right into the kitchen no matter what you were doing before. When cooking shrimp balls, you gotta pay attention to the broth depth and pressure build in your cooker. It all comes together so fast.
The Real Reasons You Will Love This Method
- You get crispy fried shrimp balls while keeping prep super simple with your pressure cooker helping speed parts up.
- The quick release option lets you handle steam cues to avoid overcooking so your shrimp stays tender.
- Shaping your shrimp paste into balls means they cook evenly in the oil for perfect golden brown outside and juicy inside.
- With the pressure cooker, you can time each step to a T, no guessing on when to fry or release pressure.
- The method helps keep the flavors deep as the shrimp blends with garlic, soy, and Shaoxing wine before frying.
What Goes Into the Pot Today
You need a pound of shrimp, peeled and deveined, then chopped finely into this nice paste. Adding in three cloves of garlic minced really amps up the flavor.
Next, a pinch of white pepper and half a teaspoon kosher salt starts the seasoning. A splash of light soy sauce about half tablespoon adds that umami touch.
You mix a teaspoon of sugar and half teaspoon sesame oil for sweetness with a bit of nutty flavor. Then half a tablespoon Shaoxing wine gets stirred in too.
Don’t forget one and half tablespoons of cornstarch to help bind everything. You’ll also need a tablespoon of neutral oil to heat up for frying.
Spring roll pastry sheets make the skinny strips to wrap around if you want that extra crunch outside. Just cut them into strips and use Spring Home brand for the perfect texture.
For frying, you gonna want a quart of a neutral oil that’s good for deep frying.
Serve with sweet and sour sauce or Thai sweet chili sauce to dunk. Try my homemade sweet chili sauce recipe for those!
Walking Through Every Single Move
First thing you do is mix shrimp paste, garlic, white pepper, salt, soy sauce, sugar, sesame oil, and Shaoxing wine in a big bowl. Get it all spread nice and even.
Add in your cornstarch and mix again until it’s totally blended in. This is gonna help your shrimp balls hold their shape when frying.
Heat your neutral oil in a deep pan on medium heat. You’ll want it nice and hot but not smoking.
Wet your hands and scoop up some shrimp mixture. Roll into balls around an inch across. Wet hands help keep mix from sticking to you.
Once oil is ready, carefully drop those shrimp balls in batches, don't crowd the pan or they won’t crisp right.
Cook about 4-5 minutes till they turn golden and float on surface. Use a slotted spoon to fish them out and drain on paper towels.
Serve immediately with your dipping sauces and enjoy. These shrimp balls pair wonderfully with other seafood dishes like Easy Gochujang Broccoli or Broccoli Grape Salad for a full meal.
Easy Tweaks That Make Life Simple
- Use pre-minced garlic to save chopping time. It works real good and speeds up prep.
- Sub cornstarch with potato starch if that's what you got in your pantry.
- Make the shrimp mixture a day ahead and keep it covered in fridge. The flavors get better and it lessens your kitchen hustle on cooking day.
- Swap neutral oil with peanut oil for frying to add a bit more flavor.
- If spring roll pastry is hard to find, try thin rice paper sheets but expect a different crisp texture.
What It Tastes Like Fresh From the Pot
Right when you bite in, you notice that crunch on the outside is just right. It breaks apart easily with a satisfying snap.
Inside is juicy and tender, the shrimp paste all mixed with garlic and hints of soy and Shaoxing wine lingering gently.
The dipping sauce brings the perfect punch, whether sweet chili or tangy sweet and sour. It makes your mouth keep wanting more.
How to Store This for Later
If you got leftovers, let them cool down first so steam doesn’t turn them soggy in storage.
For quick eats, pop 'em in an airtight container in the fridge. They’ll last for couple days without getting too dry.
You can freeze shrimp balls too, just line a baking sheet with parchment and freeze them spread out till firm. Then toss 'em in a freezer bag to keep.
When reheating, bake in oven or toast on pan to get back that crunch. Microwave makes them kinda soggy so try to avoid that if you can.
Everything Else You Wondered About
- Can I use frozen shrimp? Yep just thaw it fully and pat dry so no extra water messes up the paste.
- Why not use wonton wrappers? They’re thicker and shorter, won’t crisp up like spring roll pastry strips and you lose the perfect texture.
- What’s the best oil for frying? Neutral oils like vegetable or canola work best. Peanut oil adds nice flavor if you prefer.
- How do I know when oil is hot enough? Look for a slight shimmer and a little ripple before adding shrimp balls; test with a tiny piece of mixture if you’re not sure.
- Can I make shrimp balls gluten free? Use tamari instead of soy sauce and double check spring roll pastry ingredients; some brands are gluten free.
- What’s the quick release role here? It helps you pop the pressure cooker valve fast after sealing to prevent overpressure and keeps shrimp tender not rubbery.
Fried Shrimp Balls – Dim Sum Classic (VIDEO)
Equipment
- 1 Mixing bowl
- 1 Deep pan for frying
- 1 Slotted spoon
Ingredients
Ingredients
- 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 Shaoxing wine
- 1 ½ tablespoons Cornstarch
- 1 tablespoon Neutral oil
- 12 sheets Spring roll pastry cut into strips (Spring Home brand recommended)
- 1 quart Neutral oil for frying
- Sweet and sour sauce for serving
- Thai sweet chili sauce for serving
Instructions
Instructions
- In a bowl, combine the 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. Chill the mixture for 20 minutes in the freezer to firm up the paste.
- Separate the spring roll pastry sheets into individual sheets. Stack 4 pastry sheets on top of each other and roll them into a loose log. Cut the spring roll pastry sheets into ¼” strips. Separate the pastry strips and unravel them so they lay flat on a parchment paper lined baking sheet. Repeat with the remaining sheets.
- Remove the filling from the freezer. Wet your hands with water then roll a heaping tablespoon of the shrimp mixture into a ball. Place the ball on the spring roll strips and cover the entire ball until fully coated. Use a knife or kitchen scissors to cut any oblong strips so that the ends of the strips are close to the ball.
- In a large pan or wok, heat neutral oil to 350F and fry in batches for 4-5 minutes until golden brown. Serve with sweet and sour or Thai sweet chili sauce and enjoy!
