How to Make Perfect Shrimp Balls: A Foolproof Guide for Crispy, Juicy Results

What You Will Need

Chinese Mustard Green — Also known as cải bẹ xanh in Vietnamese. No need for an Asian grocery store. You can easily find these in just about any grocery store here in California. Chinese mustard green has a slightly bitter undertone that gets subdued in hot broth. My kids, who are picky little eaters, have no problem with this vegetable.

If you can’t find Chinese Mustard Green, you can substitute with turnip greens or spinach instead.

Shrimp — Use peeled and deveined shrimp to save time. Smash the shrimp into a fine paste. I like to use a mortar and pestle. This creates the perfect springy bouncy texture. You can also put the shrimp in a zip loc bag and smash it with something heavy like a rolling pin. You can alternatively blend it in a food processor. Chopping in a food processor doesn’t create much of a springy, bouncy texture, but it’s a lot quicker.

If you are feeling super lazy, skip the smashing and leave them whole.

Shrimp cooks up really fast so avoid overcooking which will result in a rubbery texture. I like to add them at about the same time as the mustard greens.

Tapioca starch — A little starch will bind the shrimp balls together. Tapioca starch also makes a velvety smooth texture. Exclude if you are simply adding whole shrimp.

Fish Sauce — The main flavoring agent of Southeast Asia.

Salt — A bit of salt because too much of a good thing (fish sauce) can result in a fishy smell.

Sugar — A little is needed to balance out the salt and fish sauce.

Chicken or Mushroom Bouillion Powder — The ultimate Vietnamese home cooking cheat and why our mothers’ soups taste so good. Yes, it contains a bit of MSG. Yes, you can omit and replace it with a bit of salt.

Ground Black Pepper — The finishing touch for that peppery aroma.

Garlic — Our main aromatic here but you can substitute with sliced shallots, white of green onions, any onion bulb, or ginger.

Neutral Oil — Just a bit to get the aroma of the garlic going. I’m using vegetable oil.

How to Make It

Heat oil in a medium-sized pot. Because we are “frying” in a pot, which is considered abysmal to some, make sure to use a pot with thick sides to prevent burning.

Add garlic and saute until fragrant, about 10 seconds.

Pour in water and bring the pot to a boil. If you have unsalted broth, use it here instead of water for a richer taste.

Use two spoons to shape the shrimp paste into small balls. Drop the balls into the hot water, one by one. It will slide off the spoon once it hits the hot water. Shrimp balls are fully cooked when they float.

Season stock to taste with salt, fish sauce, a bit of sugar, and chicken/mushroom bouillon powder. Crank up the heat to bring the pot to a boil and cook for 2 to 3 minutes to get the flavors to meld.

Transfer soup to a large bowl. Garnish with freshly cracked black pepper and serve with steamed rice and one other main protein dish below for a complete Vietnamese family meal.

What is Vietnamese Canh?

Canh is a Vietnamese soup side dish to eat alongside steamed rice. It contains a lot of vegetables and a little protein. Phở and other noodles soups are reserved for the weekends and restaurants, but canh is on the dinner table almost every night.

Traditional Vietnamese home-cooked meals include at least three items: soup (canh), a meat dish, and rice. In my family, we start by filling our individual rice bowls with the main protein dish. Towards the end, when the rice bowl is almost empty, I’ll pour in the soup to enjoy the last of the rice and to cleanse the palate.

For this particular recipe, I’m making a canh with shrimp balls and Chinese mustard green.

Prep the shrimp by pounding it with a mortar and pestle. This will produce a bouncy texture.

Shrimp paste is now ready.

Crispy Fried Shrimp Balls | Best Appetizer that will WoW Everyone!

FAQ

Are Shrimp balls easy to make?

Light, delicate shrimp balls are a fun and easy way to transform a pound of shrimp into an impressive appetizer. Making shrimp balls at home is surprisingly simple. With just a few basic ingredients and techniques, you can whip up a batch of beautiful shrimp balls that will have your guests begging for the recipe.

Are Shrimp balls a good appetizer?

Shrimp balls make a great appetizer to start a great meal because they’re delicious, bite-sized, and fun to eat. If you’re hosting a get-together, these shrimp balls are an excellent choice for hors d’oeuvres. You can serve them separately, with each ball on a toothpick or skewer. These shrimp balls also go well with other dishes.

What to eat with Shrimp balls?

The Shrimp Balls are fried to a golden brown perfection and make a great appetizer or meal. Also, the Shrimp Balls are fantastic served with either potato salad, french fries, brown gravy, or a red sauce over rice. This Shrimp Balls recipe I am sharing is similar to my popular Crawfish Balls recipe.

How do you cook Shrimp balls?

Roll into 12 even balls and cover them with 1/2 cup panko breadcrumbs. Make the sauce: Mix 2 tbsp Heinz ketchup, 1 tbsp Japanese mayonnaise, 1 tbsp Greek yogurt, and 1 tbsp parsley. Deep fry the shrimp balls in 2 cups of canola oil on medium heat for 2 minutes or until golden. Serve and enjoy.

How to make Cajun Shrimp balls?

To make the delicious and spicy cajun Shrimp Balls recipe, first you’ll need to cook the shrimp. Second, chop the vegetables using a food processor. Drain any liquid. Next, add the shrimp to the food processor chopping them into small chunky pieces. Make sure to drain all the liquid once the shrimp are chopped.

How do you make Shrimp balls soft?

Ground pork or shrimp mousse may also be added to make the balls extra rich and tender. The key is balancing bright, fresh flavor with just enough binding and seasoning. To achieve soft, delicate shrimp balls: Chop shrimp to small pieces for even texture throughout balls. Avoid over-mixing once binders are added to keep balls light.