Blog April 2025
April 21, 2025
Are We the Only Ones Obsessed with Asian Appetizers? (We Doubt It!)
Raise your hand if you could live off egg rolls and dumplings—because same. There’s just something magical about Asian cuisine, especially those bite-sized, crispy, flavor-packed appetizers that disappear way too fast.
Today, we're letting you in on a little Naomi & Pearl staff favorite: Fried Shrimp Balls
They’re ridiculously easy to make and dangerously good. Perfect for those moments when guests randomly pop in—or when you just want a snack that feels a little extra.
Pro tip: Always keep a bag of peeled and cleaned shrimp in the freezer (trust us on this). Pair that with some spring roll wrappers ready to thaw and boom—you're just a few minutes away from crispy, golden shrimp heaven.
Crunchy, savory, and a total crowd-pleaser. Don’t say we didn’t warn you.
Fried Shrimp Balls
½ lb Large Shrimp (U31-35) cleaned and dried thoroughly
1 tbsp Minced Garlic (or 2 chopped cloves)
1 tsp Soy Sauce
1 tsp Oyster Sauce
1 tsp Corn Starch
1 tsp Sugar
3 Slices Pickled Ginger (dried)
1 tbsp Scallions (chopped)
1 tsp Sesame Oil
½ tsp Salt
¼ tsp Ground Pepper
3-4 Spring Roll sheets
1-2 c Peanut Oil or Avocado Oil
Baking Tray or Plate
Deep Fry Pot/Sauce Pan
Paper Towels
Slotted Spoon or Spider Ladle
Mae Ploy Sweet Chili Sauce
Oven at 170 degrees or lower (if preparing balls before guests arrive)
Method
Chop the Shrimp Mixture:
Hand-chop or add the shrimp, pickled ginger, and garlic (if using whole cloves) to a food processor. Before chopping, blot any excess juice from the pickled ginger to prevent the mixture from becoming too wet. Pulse or chop until the mixture reaches your desired texture—either finely minced or paste-like.
Mix the Filling:
Transfer the chopped shrimp mixture to a bowl. Add the soy sauce, oyster sauce, cornstarch, sugar, scallions, sesame oil, salt, and pepper. Mix well to combine all the ingredients evenly. Cover and refrigerate for 30 minutes.
Prepare the Wrappers:
Stack the spring roll wrappers and slice them into thin strips using a knife or pizza cutter. Gently separate the strips into a pile. Use more wrappers and make several piles if necessary.
Making the Balls:
Grab the bowl from the fridge. Scoop out about 2 tablespoons of the shrimp mixture. Drop the mixture onto a pile of wrapper strips. Grab a bit of strips to place on top the shrimp mixture then grab the little mound of shrimp mixture and strips into your hand to form a ball. (Don't panic just do your best.) Continue forming balls until all the mixture is used. Place the balls on a plate or baking sheet, and refrigerate until oil is ready.
Heat the Oil:
In a medium saucepan or deep frying pot, heat 1 to 2 cups of oil. For a peanut-free option, avocado oil works well for frying. Heat the oil to 350°F (175°C). While waiting for the oil to heat, line a plate or tray with paper towels.
Fry the Shrimp Balls:
Once the oil is hot, remove the shrimp balls from the refrigerator. Fry a few at a time—avoid overcrowding the pot. Fry until golden brown, turning them as needed to ensure even cooking.
Drain the Oil:
Use a slotted spoon or ladle to remove the fried shrimp balls from the oil and place them on the paper towels to drain.
Keep Warm Until Serving (Optional):
If you're serving the shrimp balls later, preheat your oven to 170°F (75°C) or lower. Place the cooked shrimp balls on a baking tray and keep them warm in the oven until ready to serve.
Serve and Enjoy:
Serve hot with sweet chili sauce or your favorite dipping sauce.
NEED HELP WITH SHOPPING? Check out these links to help you get products to make this dish! Just click the item!
Pickled Ginger (We love this ginger! If you order out sushi – have this on hand!)
Sauce Pot with Lid (if you are just cooking for 1 or 2 people)
Deep Fry Pot with Fry Basket (reviews are great on this one. If you don’t have a wok and need to fry many)
Spider Ladle (love a non-metal handle)
