How to Make Perfect Shrimp Balls for Soup: A Complete Guide That Actually Works!

Hey there! I’m a huge fan of Asian cooking and today I’m gonna share my tried-and-true recipe for making those amazing shrimp balls that’ll take your soup game to the next level. Trust me once you master these bouncy little delights, you’ll never want store-bought ones again!

What You’ll Need

Basic Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 2 egg whites
• 2 tablespoons cornstarch
• 1 teaspoon grated ginger
• 2-3 green onions, minced
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 teaspoons sake (optional but recommended!)

Equipment

• Food processor or sharp knife
• Mixing bowl
• Parchment paper
• Small ice cream scoop or spoon

Step-by-Step Instructions

1. Prep Your Shrimp

First things first let’s get those shrimp ready

• Clean and devein your shrimp thoroughly
• Pat them dry with paper towels (super important!)
• If using large shrimp, rough chop them into smaller pieces

2. Choose Your Texture

You’ve got two ways to go here

Smooth Texture:

• Pulse shrimp in food processor until finely minced
• Don’t overprocess – we’re not making paste!

Chunky Texture:

• Hand-chop shrimp with a knife
• Spread on cutting board
• Chop in two directions until you get a sticky paste with small chunks

Pro tip: I personally prefer the chunky texture – gives you that authentic bite!

3. Mix It Up

Time to combine everything:

1. Put processed/chopped shrimp in mixing bowl
2. Add egg whites, cornstarch, ginger, green onions
3. Sprinkle in salt and white pepper
4. Add sake if using
5. Mix until everything’s well combined and sticky

4. Form the Balls

Here’s where technique matters:

• Wet your hands (prevents sticking)
• Scoop about 2 tablespoons of mixture
• Gently roll between palms
• Place on parchment-lined tray
• Should make around 18-20 balls

Cooking Methods

Method 1: Direct in Soup

• Bring soup to gentle simmer
• Drop balls in carefully
• Cook 3-5 minutes until they float
• They should be opaque and springy

Method 2: Pre-cooking

1. Bring water to gentle simmer
2. Cook balls for 3-4 minutes
3. Remove with slotted spoon
4. Add to your soup later

Troubleshooting Tips

Having issues? Here’s what might be wrong:

Balls Won’t Hold Shape?

• Mixture too wet – add more cornstarch
• Didn’t chill mixture – refrigerate 30 mins
• Over-processed shrimp – chop by hand instead

Too Rubbery?

• Overcooked – reduce cooking time
• Overmixed – be gentler next time
• Too much cornstarch – reduce amount

Storage & Make-Ahead Tips

• Raw mixture: Up to 24 hours in fridge
• Cooked balls: 2-3 days refrigerated
• Freeze uncooked balls: Up to 3 months
• Thaw overnight before using

Best Soups for Shrimp Balls

These balls work great in:

• Clear Asian broths
• Wonton soup
• Hot and sour soup
• Ramen
• Miso soup
• Thai coconut soup

Final Tips for Success

1. Always use fresh shrimp when possible
2. Keep everything cold while working
3. Don’t skip the ginger – it’s key for flavor!
4. Be gentle when stirring soup with balls in it
5. Add balls at the end of cooking

Remember: Don’t stress if your first batch isn’t perfect – even us experienced cooks had to start somewhere! The key is practice and patience.

Would you like me to break down any part of the process in more detail? Drop a comment below! Happy cooking!