Dim Sum Shrimp Balls
You can find several different variations on crispy shrimp balls at dim sum restaurants, but this is Sarah's favorite kind, with shredded wonton wrappers for that added crunch and a nice, juicy shrimp filling that pairs perfectly with sweet chili dipping sauce. It’s a match made in heaven!
for 2 servings
- 12 oz wonton wrappers (345 g)
- 2 lb raw shrimp (910 g), peeled and deveined
- ¼ cup chopped green onions (10 g), plus more for garnish
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 large egg
- 2 tablespoons rice flour
- 4 cups vegetable oil (960 mL)
- sweet chili sauce, for dipping
- Finely chop the shrimp, then add to a large bowl with the green onions, soy sauce, fish sauce, salt, pepper, and sugar. Mix well. Add the egg and rice flour and stir; the mixture should thicken a bit.
- Use a sharp knife to shred the wonton wrappers into ½-inch-wide strips, then transfer to a separate large bowl.
- Scoop 2 tablespoons of the shrimp filling into the bowl with the shredded wrappers and pat firmly to cover the filling completely. Repeat to make about 6 balls total.
- In a large pot, heat the vegetable oil over medium-high heat until the temperature reaches 350°F (180°C).
- Working in batches, fry the shrimp balls in the hot oil for 5-6 minutes, or until the internal temperature reaches 145°F (63°C).
- Serve immediately with sweet chili sauce alongside for dipping.
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