Cooked - Crispy Rice Paper Shrimp Balls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Rice Paper Shrimp Balls

1.0

500 g shrimp, peeled

⅔ shrimp, processed into a smooth paste

⅓ shrimp, finely chopped

1 egg white

1 tbsp cornstarch

1 tsp chicken bouillon powder

1 tsp sugar

¾ tsp salt

½ tsp white pepper

1 tsp sesame oil

1 clove garlic, grated

½ tsp grated ginger

Rice paper, blended into coarse crumbs

Process ⅔ of the shrimp with the egg white, cornstarch, chicken bouillon, sugar, salt, white pepper, sesame oil, garlic, and ginger until smooth, sticky, and glossy.
Fold in the remaining ⅓ of the finely chopped shrimp.
Beat the mixture for 3-5 minutes until it becomes elastic.
Chill for 30 minutes.
Roll into balls and coat generously in the rice paper crumbs.
Deep fry at 350°F (175°C) until golden brown and cooked through.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🥟Appetizer

CuisineAsian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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