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When it comes to tantalizing appetizers, few dishes can compete with crispy shrimp balls paired with a delectable sweet chili sauce. This dish has become a favorite in many households and restaurants, primarily due to its delightful contrast of textures and flavors. Imagine biting into a perfectly crispy exterior that gives way to a succulent and flavorful shrimp filling—it's a culinary experience that is hard to resist.

Crispy Shrimp Balls with Sweet Chili Sauce

Discover the ultimate appetizer with crispy shrimp balls that offer a delightful crunch and a juicy filling, perfectly complemented by a homemade sweet chili sauce. This versatile dish is ideal for any occasion—from fancy gatherings to cozy movie nights. Using fresh shrimp, panko breadcrumbs, and aromatic herbs, these shrimp balls are easy to prepare and bursting with flavor. Impress your guests or treat yourself to a culinary experience that combines comfort with sophistication.
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Ingredients
  

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

1/2 cup panko breadcrumbs

1/4 cup cornstarch

1/4 cup all-purpose flour

2 green onions, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon salt

1/2 teaspoon black pepper

1 egg, lightly beaten

Vegetable oil, for frying

Fresh cilantro leaves, for garnish (optional)

For Sweet Chili Sauce:

1/2 cup sweet chili sauce (store-bought or homemade)

1 tablespoon lime juice

1 teaspoon fish sauce (optional)

Sliced red chili, for garnish (optional)

Instructions
 

Prepare the Shrimp: In a food processor, add the peeled and deveined shrimp. Pulse a few times until the shrimp are coarsely chopped but not pureed. Transfer to a large mixing bowl.

    Combine Ingredients: Add the panko breadcrumbs, cornstarch, flour, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, black pepper, and the lightly beaten egg to the shrimp mixture. Mix until well combined and the mixture holds together when formed into a ball.

      Form the Balls: With your hands, shape the mixture into small balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

        Heat the Oil: In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of the shrimp mixture; it should sizzle if the oil is hot enough.

          Fry the Shrimp Balls: Working in batches, carefully add the shrimp balls to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy, turning occasionally for even cooking.

            Drain Excess Oil: Use a slotted spoon to remove the shrimp balls from the oil and transfer them to a paper towel-lined plate to drain excess oil.

              Prepare the Sweet Chili Sauce: In a small bowl, mix the sweet chili sauce with lime juice and fish sauce (if using) until well combined.

                Serve: Arrange the crispy shrimp balls on a serving platter, garnished with fresh cilantro and sliced red chili (if desired). Serve hot with the sweet chili sauce on the side for dipping.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4