Crispy Dim Sum Balls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound fresh shrimp, peeled and deveined, finely minced into a smooth paste
02 -
3 garlic cloves, finely minced
03 -
1/4 teaspoon ground white pepper
04 -
1/2 teaspoon kosher salt
05 -
1/2 tablespoon light soy sauce
06 -
1/2 tablespoon Shaoxing cooking wine
07 -
1 teaspoon granulated sugar
08 -
1/2 teaspoon pure sesame oil
09 -
1 tablespoon neutral cooking oil
10 -
1 1/2 tablespoons cornstarch
→ Coating & Frying
11 -
10 sheets spring roll pastry, sliced into thin strips
12 -
Neutral oil for deep frying
# Instructions:
01 -
In a large mixing bowl, combine the minced shrimp with garlic, white pepper, salt, soy sauce, sugar, sesame oil, Shaoxing wine, cornstarch, and neutral oil. Mix everything together in one consistent direction until it forms a smooth, cohesive paste. For best results, chill the mixture in the freezer for about 20 minutes to help it firm up.
02 -
Take your spring roll pastry sheets and carefully cut them into quarter-inch wide strips. Gently separate each strip and arrange them in a single layer on a parchment-lined baking sheet so they're ready for coating.
03 -
Dampen your hands with cool water to prevent sticking. Scoop up a generous tablespoon of the chilled shrimp mixture and gently roll it into a smooth ball. Place the ball directly onto the prepared pastry strips and carefully roll it around until completely covered. Trim any overly long strips with kitchen scissors so the coating looks neat and even.
04 -
Heat your frying oil to exactly 350°F in a deep pan or wok. Working in small batches to avoid overcrowding, carefully lower the coated shrimp balls into the hot oil. Fry for 4-5 minutes until they turn a beautiful golden brown color. Remove and drain on paper towels. Serve immediately with Thai sweet chili sauce for dipping.
# Notes:
01 -
Spring roll pastry sheets are absolutely crucial for achieving the signature crispy texture - look for packages specifically labeled 'pastry' at Asian grocery stores, not regular wonton wrappers which are too thick.
02 -
Chilling the shrimp mixture helps it hold together better when forming balls and prevents them from falling apart during frying.
03 -
These make an excellent dim sum appetizer and are best served hot and fresh from the fryer.