Homemade Crispy Shrimp Balls
When that golden, crunchy exterior gives way to a succulent, tender shrimp center, you’ll understand why these Crispy Shrimp Balls with Sweet Chili Sauce are a total showstopper. There’s something incredibly addictive about the contrast between the panko-style breading and the sweet, snappy bite of the shrimp inside.
Ingredients
- 1 lb shrimp peeled, deveined, and patted dry
- 1 cup panko breadcrumbs
- 1 tbsp cornstarch
- 2 green onions finely minced
- ½ tsp garlic powder
- Salt and white pepper to taste
- 1 egg beaten
- Vegetable oil for frying
- For Dipping: ½ cup sweet chili sauce
Instructions
- Mince ⅔ of the shrimp into a paste and roughly chop the remaining ⅓.
- In a bowl, combine the shrimp, cornstarch, green onions, garlic powder, salt, and pepper. Mix until the mixture becomes sticky.
- Form the mixture into small, 1-inch balls.
- Dip each ball into the beaten egg, then roll thoroughly in the panko breadcrumbs.
- Heat 2 inches of oil in a heavy-bottomed pan to 350°F.
- Fry the balls in batches for 3–4 minutes until golden brown and cooked through.
- Remove and drain on paper towels.
- Serve hot with sweet chili sauce on the side.