If you’re looking for an easy and impressive appetizer, these crispy shrimp balls fit the bill! This popular Cantonese dim sum dish features savoury morsels of shrimp rolled in strips of spring roll wrappers which are then fried to crispy perfection. Pair them with your favourite spicy mayo, Thai sweet chili, or spring roll sauce. All you need are a few ingredients, and in under thirty minutes you’ve got a delicious pescatarian app.
Related: Easy, Crispy Cantonese Chow Mein
Chop or process the shrimp into a chunky paste. Add to a large bowl.
To the large bowl, add in ginger, garlic, sesame oil, soy sauce, hoisin sauce, oyster sauce, white pepper and green onions. Mix well to combine.
Add in the sugar and cornstarch, mix to combine. Set aside.
Separate each sheet of spring roll wrapper, roll as pictured and cut into thin ribbons, about ⅓ inch wide.
With wet hands, form balls using about two tablespoons of mixture per ball.
Working one at a time, roll each shrimp ball in the spring roll ribbons making sure to cover the shrimp mixture well. Trim any long pieces of ribbon off the shrimp balls using scissors.
Heat a skillet with about 2 inches of oil to medium high heat.
Once the oil is ready, drop the shrimp balls in and fry for about one and a half minutes per side, or until golden.
Remove from the oil and serve with spicy mayo or your favourite dipping sauce.