from Cantonese dim sum
Fried Shrimp Balls
from Cantonese dim sum
Crackly-crusted, sweet-inside, dangerously poppable
a note before you start
The kind of one-biter that disappears from the plate before you can offer seconds. Bouncy shrimp inside, a hedgehog crown of shatter-crisp lumpia strips outside.
the market
Quantities scale live as you change the servings dial (bottom right).
now, the cooking
Step 1 of 7· 5 min
Roughly chop shrimp on a board — half fine paste, half small chunks. The texture is the point. A food processor will make it rubbery.
Step 2 of 7· 4 min
In a bowl, combine shrimp with fatback, egg white, cornstarch, wine, white pepper, sugar, scallions, ginger, and salt. Slap the mixture against the bowl 30 times — this builds the springy bounce (called Q in Cantonese).
Step 3 of 7· 4 min
Stack 8 lumpia wrappers, roll into a tight cylinder, and slice crosswise into ⅛-inch strips. Fluff them apart with your fingers into a loose pile of noodle-like ribbons. This is the porcupine crust.
Step 4 of 7· 12 min
Chill filling 10 minutes. Wet your hands, then roll heaping tablespoons into balls about 1 inch across.
Step 5 of 7· 8 min
Roll each ball firmly through the pile of lumpia strips, pressing gently so the strips cling on every side. Aim for a spiky, hedgehog-like coat — the strips should stick out in all directions. This is what makes the crust shatter.
Step 6 of 7· 6 min
Heat oil to 340°F. Fry in batches of 4-6 for 3 minutes until deep gold and the strips are crackly. Do not crowd the oil or the wrappers will steam instead of crisp.
Step 7 of 7· 2 min
Rest on a rack (not paper towels — they'll steam). Serve hot with sweet chili sauce and a squeeze of lime.
chef’s tip
“The thinner and drier the lumpia strips, the more explosively they'll crisp. Let sliced strips sit uncovered for 5 minutes before wrapping — a little air-drying is your friend.”
plated
Fried Shrimp Balls