Golden shrimp bites (Print Version)
# Ingredients:
→ Essentials
01 -
1/2 cup panko (or regular) breadcrumbs
02 -
1 tablespoon fresh ginger, finely shredded
03 -
1 tablespoon soy sauce
04 -
1 teaspoon sesame oil
05 -
1/4 cup green onions, chopped into small bits
06 -
1 lb peeled, deveined shrimp
07 -
1 beaten egg
08 -
2 cloves garlic, finely minced
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1 tablespoon cornstarch, optional for binding
12 -
1/4 cup finely chopped cilantro (optional)
→ Cooking Needs
13 -
Cooking oil, like vegetable oil
→ Optional Toppings
14 -
Cilantro, finely chopped
15 -
Sesame seeds
16 -
Dipping sauces like lemon aioli, sweet chili sauce, or soy sauce
# Instructions:
01 -
Chop the shrimp into small chunks. To make it finer, pulse them lightly in a food processor, but make sure not to turn them into mush.
02 -
In a big mixing bowl, toss in the shrimp chunks, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. If you're adding cilantro, now's the time. Stir it all up till well blended.
03 -
If it's not sticking well together or feels too soft, sprinkle in the cornstarch and give it another mix to firm it up.
04 -
Keep your hands damp to stop the mixture from clinging. Scoop out small portions and gently roll them into approximately 1–1.5-inch balls. You should end up with about 20 to 25 of these.
05 -
Pour enough vegetable oil into your frying pan just to coat the bottom. Turn your stove to medium-high heat and let the oil heat up till it sizzles lightly when tested.
06 -
Gently put the balls into the hot pan without overcrowding. You might need to cook them in separate rounds. Let them fry for 3-4 minutes on each side till they're golden and fully cooked.
07 -
Lift the fried shrimp balls with a slotted spoon and place them on a plate layered with paper towels to soak up the oil.
08 -
Sprinkle a bit of chopped cilantro or sesame seeds on top for extra flair if you'd like. Dip them into your favorite sauce, and dig in while they're hot.
# Notes:
01 -
To keep the texture just right, avoid over-blending the shrimp—chunks are better than a paste.
02 -
You can prep these ahead of time and stash them in the fridge for up to 4 hours before frying.
03 -
Want a lighter version? Skip the oil and bake them at 375°F for 15–20 minutes.