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At the heart of Crunchy Delight Shrimp Balls lies the shrimp, which is undoubtedly the star of this recipe. When selecting shrimp, it's essential to opt for fresh, high-quality options. Fresh shrimp not only enhances the flavor of the dish but also ensures the best texture. Look for shrimp that are firm to the touch, with a slightly sweet, briny smell. Avoid any with a strong fishy odor or discoloration.

Crispy Shrimp Balls with Sweet Chili Sauce

Discover the irresistible Crunchy Delight Shrimp Balls—a perfect snack for any occasion! With a crispy panko coating and succulent shrimp filling, these bites are bursting with flavor. Enhanced with aromatic spices like garlic and ginger, each ball offers a delightful crunch and a mouthwatering taste. Ideal for parties or family gatherings, they pair beautifully with a sweet chili dipping sauce, making them a must-try treat that will impress your guests!
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Ingredients
  

1 lb (450g) raw shrimp, peeled and deveined

1 cup panko breadcrumbs

1/2 cup cooked jasmine rice

1 egg, lightly beaten

2 cloves garlic, minced

1 green onion, finely chopped

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon lime zest

Salt and pepper, to taste

Vegetable oil, for frying

Fresh cilantro, for garnish

For the Sweet Chili Sauce:

1/2 cup sweet chili sauce

1 tablespoon lime juice

1 teaspoon fish sauce (optional)

1 teaspoon minced garlic

Red pepper flakes, to taste (optional)

Instructions
 

Prepare the Shrimp Mixture: In a food processor, combine the raw shrimp, garlic, ginger, soy sauce, sesame oil, and lime zest. Pulse until coarsely ground but not pureed. Transfer the mixture to a mixing bowl.

    Add Remaining Ingredients: To the shrimp mixture, add the cooked jasmine rice, beaten egg, green onion, and season with salt and pepper. Mix until well combined.

      Form the Balls: Using wet hands, take about 2 tablespoons of the shrimp mixture and shape it into a ball. Repeat this process until all the mixture is used, placing the balls on a parchment-lined tray.

        Coat with Panko: Roll each shrimp ball in panko breadcrumbs until fully coated for extra crunch. Press the crumbs gently to ensure they stick.

          Heat the Oil: In a deep skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until it's hot (around 350°F or 175°C).

            Fry the Shrimp Balls: Carefully add the shrimp balls to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until the shrimp balls are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

              Make the Sweet Chili Sauce: In a small bowl, combine sweet chili sauce, lime juice, fish sauce (if using), minced garlic, and red pepper flakes for garnish. Mix well and adjust seasoning to preference.

                Serve: Plate the crispy shrimp balls and garnish with fresh cilantro. Serve hot with the sweet chili sauce on the side for dipping.

                  Prep Time, Total Time, Servings:

                    20 minutes | 30 minutes | 4 servings