Crispy Asian Shrimp Balls

Crispy Asian Shrimp Balls are absolutely delicious! Serve as an appetizer or a tapas with sriracha mayonnaise (or sweet chili sauce). Everything can be prepared a day ahead, up until frying, which should be done just before serving.

---

You will need

10.5 oz (300 g) raw large shrimp, peeled weight (save shells and heads – see tip 2 below), deveined, rinsed, and finely chopped

1 egg

4 tbsp (60 ml) panko breadcrumbs

4 tbsp (60 ml) heavy cream

1 tbsp (15 ml) water

8 lime leaves, center vein removed and leaves finely chopped

4 tbsp (60 ml) coconut sugar, finely chopped or grated

2 tsp – 1 tbsp (10-15 ml) red chili, finely chopped (amount depends on type of chili and desired heat)

4 garlic cloves, finely grated

4 lemongrass stalks, smashed, outer layer removed, and finely chopped – preferably in a spice grinder. Use only the tender lower part of the lemongrass (see tip 1 below).

5 tbsp (75 ml) fish sauce

5 tbsp (75 ml) potato starch

1 package of small Wonton wrappers

Canola or peanut oil for frying

Flaky salt

Sriracha mayo

¾ cup + 1 tbsp (200 ml) mayonnaise, Hellmann’s or homemade

3–4 tbsp (45-60 ml) Sriracha

1 tsp (5 ml) honey

Salt

Freshly ground black pepper

For serving

Salad, shredded

Coriander, chopped

Red chili, thinly sliced

Sriracha mayonnaise

How to make it

1. Place the peeled, deveined, and rinsed shrimp in a sieve and press out as much liquid as possible. Finely chop the shrimp and place them in a bowl.

10.5 oz (300 g) large raw shrimp (peeled weight), deveined, rinsed, and finely chopped

2.  In a separate bowl, combine panko with cream and water. Let it swell for a few minutes, then mix it into the shrimp mixture.

4 tbsp (60 ml) panko breadcrumbs

4 tbsp heavy cream

1 tbsp water

3.  Add lime leaves, coconut sugar, chili, garlic, lemongrass, and fish sauce. Mix well.

8 lime leaves, center vein removed and finely chopped

4 tbsp coconut sugar, finely chopped or grated

2 tsp – 1 tbsp red chili, finely chopped (amount depends on chili strength and desired heat)

4 garlic cloves, finely grated

4 lemongrass stalks, smashed, outer layer removed, and finely chopped – preferably in a spice grinder. Use only the tender lower part of the lemongrass (see tip below).

5 tbsp fish sauce

4. Add the egg and mix well.

1 egg

5. Add potato starch and mix well.

5 tbsp potato starch

6.  Pan-fry a small piece of the mixture in canola oil to taste and adjust seasoning if needed. For more desired saltiness, add fish sauce, and for more desired heat, add chili.

7.  Let the mixture rest in the refrigerator for at least 30 minutes or even better, make a day ahead for flavors to merge.

8.  Mix all the ingredients for the Sriracha mayonnaise. Taste and adjust seasoning if needed. Let rest in the refrigerator until it’s time to serve.

¾ cup + 1 tbsp (200 ml) mayonnaise, Hellmann’s or homemade

3–4 tbsp (45-60 ml) Sriracha

1 tsp (5 ml) honey

Salt

Freshly ground black pepper

9.  Cut the Wonton wrappers into thin strips.

1 package of small Wonton wrappers

10. Take the shrimp mixture out of the refrigerator and use a tablespoon measure to scoop portions onto a baking sheet lined with parchment paper. Wet your hands and roll the dollops into round balls. Coat the balls with the wonton strips so they are fully covered. Press gently with your hands so the strips stick well.

11.  Heat frying oil to 355°F (180°C) and fry a few balls at a time for 2–3 minutes, until they are nicely golden all around. Turn them a few times while frying them in the oil. Remove with a slotted spoon and let drain on paper towels. Sprinkle with flaky salt as soon as they have come up from the oil.

Canola or peanut oil for frying

Flaky salt

12. Place a bed of shredded salad under the balls on the serving plates. Top with chopped cilantro and red chili. Serve sriracha mayonnaise in small bowls for dipping. 

Salad, shredded

Coriander, chopped

Red chili, thinly sliced

Sriracha mayonnaise

---

Tip & Tricks

Tip 1: Lemongrass: To release the flavors in lemongrass, you should pound it so that it is crushed which makes the flavors come out. Cut off the small root part and the upper, woodier half of the lemongrass. Peel away the outer skin of the lower part that will be used. I put all scraps in the freezer and use them when I make broth (see tip 2 below).

Tip 2: Asian broth from shrimp heads and shells: Make an Asian broth from shrimp heads and shells and freeze it. It can later be used for soups, stews, and noodle dishes.

0.4 cups (100 ml) canola oil

4–5 stalks lemongrass (crushed to release flavor)

5 coriander roots or coriander stalks

0.2 cups (50 ml) galangal, sliced

8 kaffir lime leaves

1 large yellow onion, chopped

1 large carrot, sliced

15 white peppercorns

Shells and heads from 2.2 lbs (1 kg) raw shrimp

3 (45 ml) tbsp tomato paste

0.6 cups (150 ml) dry white wine

6.3 cups (1500 ml) water

Instructions:

1. Heat the oil in a spacious pot and add the lemongrass, galangal, coriander roots or stalks, kaffir lime leaves, onion, carrot, and white pepper. Sauté over relatively high heat, stirring, for 10–15 minutes.

0.4 cups (100 ml) canola oil

4–5 stalks lemongrass (crushed to release flavor)

5 coriander roots or coriander stalks

0.2 cups (50 ml) galangal, sliced

8 kaffir lime leaves

1 large yellow onion, chopped

1 large carrot, sliced

15 white peppercorns

2. Add the shrimp shells and tomato paste and sauté, stirring, for another 10 minutes.

Shells and heads from 2.2 lbs (1 kg) raw shrimp

3 tablespoons (45 ml) tomato paste

3.  Add the wine and water, and let it simmer uncovered for 30 minutes. Skim the surface occasionally.

0.6 cups (150 ml) dry white wine

6.3 cups (1500 ml) water

4.  Remove from heat and let the broth cool with all the vegetables and shrimp. Then strain and bring the broth to a boil. Let it simmer until it has reduced by half. Place it in the freezer until use.