Shrimp Balls 

Inspired by a shrimp balls recipe featured on Succulent Recipes, these bite‑sized balls deliver juicy shrimp seasoned with fresh garlic, ginger, scallions, cilantro, and soy. Coated with cornstarch (and optionally breadcrumbs), they fry to golden perfection, offering savory flavor in every crispy bite. Serve them with sweet chili or soy dipping sauce as appetizers or snacks. Quick to whip up and delightfully tasty. 

Ingredients

• Shrimp: 1 lb peeled and deveined shrimp, chopped or roughly minced
  
  

• Aromatics & Herbs: 2 garlic cloves, minced • 1 Tbsp fresh ginger, grated • ¼ cup sliced green onions • ¼ cup chopped fresh cilantro
  
  

• Seasonings & Binder: 1 egg • 1 Tbsp soy sauce • 1 tsp sesame oil • ½ tsp black pepper • ½ tsp salt • 1 Tbsp cornstarch
  
  

• Coating (optional): ½ cup breadcrumbs or extra cornstarch
  
  

• Oil for frying: vegetable or neutral oil
  
  
  

Directions

1. In a mixing bowl, combine the chopped shrimp, garlic, ginger, green onions, cilantro, egg, soy sauce, sesame oil, salt, pepper, and cornstarch. Mix until evenly blended.
   
   

2. Shape generous spoonfuls (about 1 Tbsp each) into uniform balls. Optionally roll each ball in breadcrumbs or extra cornstarch for added crispiness.
   
   

3. Heat oil in a deep pan or wok to about 350 °F (175 °C). Fry shrimp balls in batches, avoiding crowding, for 3–5 minutes or until golden and cooked through. Drain on paper towels.
   
   

4. Serve immediately while crisp. They’re great with Thai sweet chili sauce, soy dipping sauce, or even spicy mayo.
   
   

Nutrients (approx. per 1 oz ball, yields ~15–20 balls)

• Calories: ~50–75 kcal
  
  

• Protein: ~5–7 g
  
  

• Fat: ~2–4 g (depending on frying oil absorption)
  
  

• Carbohydrates: ~2–4 g (mostly from binder and optional-coated crumbs)
  
  

• Sodium: moderate (from soy and seasoning)
  
  

• Fiber: negligible