Crispy Shrimp Balls (Print Version)

# Ingredients:

→ For the Shrimp Mixture

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 cilantro for garnish
15 - Sesame seeds for garnish
16 - Sweet chili sauce, soy sauce, or lemon aioli for dipping

# Instructions:

01 - Start by roughly chopping your shrimp into small pieces - not too fine, you want some texture in there! If you're short on time, you can give them a few pulses in the food processor, but be careful not to turn them into paste. Just a quick chop to break them down will do the trick.
02 - Grab a large bowl and toss in your chopped shrimp, breadcrumbs, and beaten egg. Add all those aromatic goodies - the green onions, minced garlic, and that zingy fresh ginger. Pour in the soy sauce and sesame oil for some umami goodness, then sprinkle in your salt and pepper. If you're using cilantro, add that in too. Give everything a good mix until well combined. The mixture should hold together when squeezed - if it feels too wet or loose, sprinkle in that tablespoon of cornstarch to help bind it all together.
03 - Here's a little trick - wet your hands slightly with water to prevent the mixture from sticking to your fingers. Then roll the shrimp mixture into balls about 1 to 1.5 inches across, roughly the size of a golf ball. Line them up on a plate as you go, and you should end up with about 20-25 balls depending on how big you make them.
04 - Pour enough vegetable oil into a large skillet to cover the bottom with about 1/4 inch of oil. Heat it over medium-high heat until it's hot and shimmering, but not smoking. You want that perfect temperature where a small piece of mixture sizzles immediately when dropped in.
05 - Carefully add your shrimp balls to the hot oil, but don't crowd the pan - they need space to get crispy! Work in batches if needed. Let them sizzle away for about 3-4 minutes on each side, turning occasionally until they're beautifully golden brown all over. You're looking for that perfect crispy exterior while keeping the inside juicy.
06 - Once your shrimp balls are golden and crispy, scoop them out with a slotted spoon and place them on a paper towel-lined plate to blot away any excess oil. While they're still warm, transfer them to a serving plate and sprinkle with some extra chopped cilantro or sesame seeds if you're feeling fancy. Serve them right away with your favorite dipping sauce - sweet chili sauce gives a nice kick, but soy sauce or a tangy lemon aioli works beautifully too!

# Notes:

01 - These crispy shrimp balls make a fantastic appetizer for parties or a delicious main course when served with rice and vegetables.
02 - The texture contrast between the crispy outside and tender, juicy inside makes these absolutely irresistible.
03 - Feel free to adjust the seasonings to your taste - add some crushed red pepper flakes if you like them spicy!
04 - You can prepare the mixture up to 4 hours ahead and keep it refrigerated until ready to form and fry.

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