Cantonese / Dim Sum Recipe
Fried Shrimp Balls
Fried shrimp balls are bouncy shrimp paste balls fried until crisp outside and springy inside.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese / Dim Sum |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 1 lb shrimp, peeled
- 1 teaspoon salt
- 1 teaspoon sugar
- White pepper
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- Oil for frying
- Optional water chestnuts
- Optional dipping sauce
Method
- Chop or process shrimp into a coarse paste.
- Mix with salt, sugar, white pepper, sesame oil, cornstarch, and water chestnuts if using.
- Beat until sticky.
- Form into balls.
- Fry until golden and cooked.
- Drain and serve hot.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.