Crispy seafood appetizer bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb raw shrimp, peeled and deveined
02 -
1/2 cup breadcrumbs (preferably panko)
03 -
1 egg, beaten
04 -
1/4 cup green onions, finely chopped
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 tablespoon soy sauce
08 -
1 teaspoon sesame oil
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/4 cup cilantro, chopped (optional)
12 -
1 tablespoon cornstarch (optional, for binding)
→ For Cooking
13 -
Vegetable oil, for frying
→ For Serving (Optional)
14 -
Extra chopped cilantro for garnish
15 -
Sesame seeds for garnish
16 -
Sweet chili sauce, soy sauce, or lemon aioli for dipping
# Instructions:
01 -
Roughly chop the raw shrimp into small pieces. For a finer texture, you can pulse them in a food processor, but be careful not to overprocess the shrimp into a paste.
02 -
In a large bowl, combine the chopped shrimp, breadcrumbs, beaten egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. If including cilantro, add it now. Mix everything thoroughly until well combined.
03 -
If the mixture seems too loose to form into balls, add the tablespoon of cornstarch and mix again to help bind the ingredients together.
04 -
Slightly wet your hands to prevent the mixture from sticking to your palms. Take small portions of the mixture and roll them into balls about 1 to 1.5 inches in diameter. You should get approximately 20-25 balls depending on their size.
05 -
In a large frying pan or skillet, add enough vegetable oil to cover the bottom of the pan. Heat the oil over medium-high heat until hot but not smoking.
06 -
Carefully place the shrimp balls into the hot oil, working in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes on each side, or until they turn golden brown and are cooked through.
07 -
Using a slotted spoon, transfer the cooked shrimp balls to a plate lined with paper towels to absorb any excess oil.
08 -
If desired, garnish the shrimp balls with additional chopped cilantro or a sprinkle of sesame seeds. Serve immediately with your choice of dipping sauce such as sweet chili sauce, soy sauce, or lemon aioli.
# Notes:
01 -
For the best texture, make sure not to overprocess the shrimp in the food processor. You want small pieces, not a paste.
02 -
These shrimp balls can be prepared ahead of time and refrigerated for up to 4 hours before cooking.
03 -
For a healthier version, you can bake these in a 375°F oven for 15-20 minutes instead of frying.