Crispy Shrimp Balls
Translated from Spanish, the language of the reel.
Jacky cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Asian-style appetizer made with chopped and seasoned shrimp, wrapped in thin strips of dumpling wrappers and deep-fried until golden and crispy. Finished with a pinch of salt immediately after frying.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 3 g
- 1 g
- 16 g
- 5 g
- 30 g
- 3 g
- 8 g
- 18 g
- 120 g
Weights are estimates. Together, the ingredients weigh about 655 g before cooking, which is about 165 g per serving.
Steps
Peel and clean the shrimp. Dry them very well and finely chop them with a knife until a textured paste forms; it is not necessary to turn them into a completely smooth purée.
Place the chopped shrimp in a bowl. Add the salt, white pepper, soy sauce, sesame oil, scallions, grated garlic, cornstarch, and oyster sauce.
Mix vigorously until all the seasonings are evenly distributed and the mixture becomes sticky and can be shaped into a ball. Refrigerate for a few minutes if the paste is too soft.
Stack the dumpling wrappers and cut them into very thin strips. Gently separate the strips so they do not stick together.
Take a portion of the shrimp paste and shape it into a compact ball, approximately the size of a large walnut. Repeat with the remaining mixture.
Roll each ball over the dumpling-wrapper strips, pressing lightly so the strips adhere and cover the surface. Avoid leaving large uncovered areas.
Heat plenty of vegetable oil in a deep pot or skillet to approximately 175 °C (350 °F) / 350 °F (180 °C). The oil should be hot enough for a strip of wrapper to bubble immediately, but it should not be smoking.
Fry the balls in batches without overcrowding the pot. Cook them, turning occasionally, until the wrappers are golden and crispy and the shrimp is fully cooked, approximately 4 to 6 minutes per batch.
Remove the balls with a slotted spoon and drain them on a rack or paper towels. Immediately sprinkle with salt while they are still hot.
Serve hot as an appetizer. Handle them carefully, as the filling will be very hot.
Notes
The transcript does not provide exact quantities; the listed amounts are estimates for four servings. Fry in batches to keep the oil hot and achieve a crispy coating.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 355
- Protein
- 30 g
- Carbs
- 21 g
- Fat
- 17 g
- Fiber
- 1 g
Where the calories come from
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