Panko Shrimp Balls

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Panko Shrimp Balls

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Here is basically a kicked up version of shrimp toast. These are fantastic for parties and keep well in the oven until ready to serve. I like the sweet chili sauce for them but you can choose any dipping sauce you like.



Panko Shrimp Balls

On 05/02/2011 (Saturday) at 6:00 am by Benny.
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  • Prep Time:
    20 min
  • Cook Time:
    6 min
  • Ready Time:
    26 min


4 servings


  • 2 lb large shrimp (30), peeled and deveined
  • 3 tablespoons finely chopped chilled fresh pork fat or lard
  • 1 1/2 tablespoons of Scotch
  • 1 tablespoon grated peeled fresh ginger
  • 1 large egg white, lightly beaten
  • 3 cups Panko (Japanese bread crumbs)
  • 2 tablespoons finely chopped scallion greens
  • 2 1/4 teaspoons coarse salt
  • 2 tablespoons cornstarch
  • About 8 cups vegetable oil


Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in Panko, then arrange in 1 layer on another wax-paper–lined tray. Preheat oven to 425°F.

Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

Serve with chili dipping sauce



Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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