Empty My Fridge
Dim Sum Shrimp Balls
Ingredients
- Wonton wrapper1
- Shrimp · peeled2 lb
- Scallion · chopped¼ cups
- Soy sauce1 tbsp
- Fish sauce1 tbsp
- Salt1 tsp
- Black pepper · ground1 tsp
- Sugar1 tsp
- Egg1
- Rice flour2 tbsp
- Vegetable oil4 cups
- Hot sauce · for dipping
Instructions
- Finely chop the shrimp, then mix in a large bowl with the green onions, soy sauce, fish sauce, salt, pepper and sugar.
- Add the egg and rice flour and stir until the mixture thickens slightly.
- Shred the wonton wrappers into 1/2-inch-wide strips and place them in a separate large bowl.
- Scoop 2 tablespoons of filling, shape into a ball, and press it firmly into the shredded wrappers to coat completely. Repeat to make about 6 balls.
- Heat the vegetable oil in a large pot over medium-high heat to 350°F (180°C).
- Fry the shrimp balls in batches for 5 to 6 minutes, until the internal temperature reaches 145°F (63°C).
- Serve right away with sweet chili sauce for dipping.
Summarized from Tasty's video. Watch it for the details.
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