Fried Shrimp Balls

These golden, crispy shrimp balls are a classic Chinese appetizer with a bouncy, springy texture that comes from mincing the shrimp by hand instead of blending them smooth. Finely chopped water chestnuts and bamboo shoots are folded in for crunch, while a touch of fresh ginger and white wine add fragrance and brightness to each bite.

The egg white and cornstarch act as the binder, holding the mixture together during frying and giving the exterior a light, crispy shell. Without them, the balls fall apart in the hot oil.

Mince the shrimp with a knife, not a food processor. A processor turns them to paste, which makes rubbery, dense balls. Chopping by hand leaves tiny chunks that give the finished shrimp balls their characteristic bouncy bite.

Shape them with a teaspoon and keep your hands wet. The mixture is sticky, and damp hands prevent it from clinging to your fingers instead of forming a ball.

Kitchen Tips

• Make sure the oil is hot enough before frying. If the oil isn’t up to temperature, the balls absorb oil and turn greasy instead of frying crisp.
• Don’t crowd the pot. Fry in batches so the oil temperature stays steady and each ball gets evenly golden.
• Drain on paper towels immediately after frying to pull out excess oil while they’re still hot.
• Serve with sweet chili sauce or Chinese hot mustard for dipping.

Variations

• Add finely diced scallions to the mixture for a mild onion flavor throughout.
• Roll the shaped balls in panko breadcrumbs before frying for an extra-crunchy coating.
• Swap water chestnuts for finely diced jicama for a similar crunch with a slightly sweeter flavor.