I love experimenting with fresh shrimp when creating Chinese Fried Shrimp Balls. This appetizer, featuring egg white, ginger and Shaoxing wine, offers delightful flavor in every bite, making each morsel feel special. Perfect for cocktail gatherings, its tender, crunchy texture never fails to spark conversation at any brunch or party.

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I’ve been exploring flavors for a while now and this Chinese Shrimp Balls appetizer is definitely one of my favorites. I love how the recipe brings together shrimp, egg white and a mix of secret seasonings that really make these balls pop.

I start with 1/2 lb of fresh shrimp, peeled, deveined, and roughly chopped then mix in 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon white pepper along with a splash of Shaoxing wine to boost the taste. Adding a dash of sugar and 1 teaspoon minced ginger, plus 2 chopped green onions gives it that distinct Asian flavor that reminds me of Chinese Fried Shrimp Balls or even Chinese Shrimp Appetizers I’ve had before.

I sometimes toss in 1/4 cup crushed water chestnuts for that extra crunch. Trust me, these shrimp balls are perfect for a cocktail party or even a casual dim sum brunch and always spark up conversation.

Why I Like this Recipe

I love this recipe because the shrimp get marinated in all these cool flavors like ginger and Shaoxing wine which makes them taste so unique and yummy. One of my favorite things is how the water chestnuts add a nice crunchy texture that makes every bite interesting. I also like that it’s really easy to make even though it sounds a bit fancy, and i feel proud every time i serve it at a party or a family dinner. Plus the whole process of mixing everything together and frying the shrimp balls makes cooking fun and a bit of an adventure.

Ingredients

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Fresh shrimp: lean protein that brings a light, healthy sea flavor
Egg white: boosts protein and helps bind the mix for a smooth texture
Cornstarch: gives the shrimp balls a crispy outer layer when deep fried
Shaoxing wine: infuses a subtle tang and depth making it extra tasty
Minced ginger: add a spicy kick and aroma to make flavor brighter
Green onions: offer a fresh, oniony crunch with a mild taste for garnish
Water chestnuts: optional ingredient that gives delightful crunch and balance
Vegetable oil: needed for deep frying until the balls turn crisp and golden
Seasonings (salt, white pepper, sugar): balance savory flavors and enhance seafood taste

Ingredient Quantities

1/2 lb fresh shrimp, peeled, deveined, and roughly chopped

1 egg white

1 tablespoon cornstarch

1/2 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon Shaoxing wine

1/2 teaspoon sugar

1 teaspoon minced ginger

2 green onions, finely chopped

1/4 cup crushed water chestnuts (optional but adds a nice crunch)

Enough vegetable oil for deep frying

How to Make this

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1. In a bowl, mix together the 1/2 lb of chopped fresh shrimp, 1 egg white, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper until it forms a somewhat uniform paste.

2. Stir in 1 teaspoon Shaoxing wine, 1/2 teaspoon sugar, and 1 teaspoon minced ginger until they are well blended.

3. Next, add the 2 finely chopped green onions and 1/4 cup of crushed water chestnuts (if you decide to use them) to give the mixture a nice crunch.

4. Let the mixture sit for about 10 minutes so the flavors have time to mingle a bit.

5. Wet your hands lightly to prevent sticking and form the mixture into small balls, about the size of a walnut.

6. Pour enough vegetable oil into a deep frying pan so the shrimp balls can float; heat the oil to around 350°F or until a small drop of the mix sizzles immediately.

7. Fry the shrimp balls in small batches to avoid overcrowding the pan; cook them for about 3-4 minutes until they’re golden brown and crispy on the outside.

8. Use a slotted spoon to remove the shrimp balls and place them on paper towels to drain off any extra oil.

9. Serve your shrimp balls hot with a dipping sauce of your choice— something like a light soy or sweet chili works great.

10. Enjoy these tasty shrimp appetizers at your next cocktail party or dim sum brunch!

Equipment Needed

1. Large mixing bowl – for mixing the shrimp, egg white, and seasonings
2. Measuring spoons – to measure out the cornstarch, salt, pepper, Shaoxing wine, sugar, and ginger
3. Knife and cutting board – for chopping the shrimp, green onions, ginger, and optional water chestnuts
4. Whisk or fork – to beat the egg white and blend the ingredients well
5. Deep frying pan – to fry the shrimp balls in enough oil so they can float
6. Thermometer – to check that the oil is at around 350°F before frying
7. Slotted spoon – to remove the fried shrimp balls from the oil
8. Paper towels – for draining off excess oil after frying

FAQ

What kind of shrimp should i use?
Use fresh shrimp that are peeled and deveined for best results. If you only have frozen shrimp then thaw them completely and pat dry.

How do i tell when the shrimp balls are done?
They should be a light golden brown and feel firm on the outside. Always test one to make sure its cooked all the way through before serving.

Can i substitute any ingredients?
Yes, for example if you dont have Shaoxing wine then a splash of dry sherry works just fine, however, it wont taste exactly the same.

What do i do if the balls break apart during frying?
Make sure to mix the ingredients well, especially the egg white and cornstarch to help bind them together better.

How can i reduce the grease after frying?
Let the shrimp balls drain on paper towels right away to remove excess oil and help keep them crispy.

Chinese Shrimp Balls Appetizer Recipe Substitutions and Variations

If you don’t have egg white, you can substitute 3 tablespoons of aquafaba (that chickpea liquid) or even use one whole egg instead which might make it a bit richer.
If you’re out of cornstarch, try using potato starch or tapioca starch. They work just as well as a thickener in the mix.
Shaoxing wine can be tricky to find sometimes so you can use dry sherry or even a splash of white wine with a pinch of sugar as a good alternative.
If you cant get water chestnuts for that extra crunch, diced jicama or celery can easily replace them and still add a nice texture.
For the fresh ginger, if necessary, use ground ginger instead. Just use about half the amount since its more concentrated in flavor.

Pro Tips

1. Make sure your oil is really at the right temperature before frying; if you drop a little bit of the mix and it sizzles right away, you’re in good shape, but if it doesn’t, give it more time so you dont end up with soggy shrimp balls.
2. Chill your mixture for a few minutes after you combine all the ingredients. This little wait time can help the flavors mix in better and even helps the shrimp balls hold together when you’re forming them.
3. When you’re rolling the balls, keep your hands wet. Trust me, it really helps to prevent the mixture from sticking all over your fingers and makes them easier to shape.
4. Fry in small batches so you dont overcrowd the pan. When you overdo it, the oil temperature drops and you risk not getting that crispy, golden finish.