Crispy Shrimp Balls

Try this unique crispy shrimp balls that you can cook anytime. It is so simple that you don’t have to be an expert cook or chef to make these. One unique feature of this shrimp balls is, it is coated with crispy vermicelli noodles. A very nice and presentable dish.

Crispy Shrimp Balls: A Taste of Home in Every Bite

There’s something about cooking that always brings me back to the small kitchen of my childhood home in Bulacan. The smell of sizzling oil, the chatter of my cousins running around, and my mother’s voice reminding us not to peek into the kawali — it’s all part of those happy memories. One dish that instantly brings back that warmth is crispy shrimp balls. I first learned how to make these from my Uncle Tony, who used to run a small carinderia by the highway. He called it his “panghanda special” because no matter what occasion it was, these golden bites never failed to impress.

A Family Favorite Turned Kitchen Staple

When Uncle Tony first taught me this recipe, he said the secret was in keeping it simple. You don’t need to be a chef to make this — just a bit of patience and good shrimp. What makes these crispy shrimp balls unique is their light, crunchy coating made from bihon (vermicelli noodles). The noodles puff up beautifully when fried, giving the dish a fun texture and an impressive look — almost like tiny snowballs turned golden brown.

Back then, I remember my cousin Liza helping me soak the bihon noodles for just a minute — no more, no less. “Pag sumobra, lalambot masyado,” she’d remind me. She was right. Too long in the water and the noodles lose their crispness when fried. That’s one of those tiny kitchen lessons that stick with you for life.

The Secret Behind the Crunch of Crispy Shrimp Balls

The first step is mixing the shrimp with pork fat, flour, egg, and finely chopped water chestnut. The pork fat adds richness and juiciness to the mixture, keeping the inside moist even after frying. The water chestnut, on the other hand, gives a satisfying bite — that gentle crunch that complements the crispy exterior. It’s a balance of textures, and that’s what makes this dish stand out.

Chilling the shrimp mixture for at least half an hour helps it hold its shape when you roll it later. My Auntie Mila once told me this trick after I complained that my first batch fell apart in the oil. “Cold mixture, firm balls,” she said, and she was right. A bit of rest time in the fridge allows the proteins and starches to bind together, making it easier to handle.

Rolling, Frying, and the Magic Moment

Once the mixture is chilled, you take about two teaspoons at a time and roll them into small balls. Then comes the fun part — coating them in the softened bihon. I still remember doing this with my niece Bea, both of us laughing as the noodles clung to our fingers. We’d look at our hands and say, “Parang Christmas decor!” It’s those little moments that make cooking more than just about food.

Deep frying is where the transformation happens. The noodles instantly puff up, turning crisp and golden. The smell alone is enough to make anyone’s stomach growl. When done right, the outer layer is wonderfully crunchy while the inside stays tender and juicy. A quick rest on paper towels removes excess oil, leaving you with picture-perfect bites ready for dipping in sweet chili sauce or spicy vinegar.

Why These Techniques Work

There’s real science behind these family tricks. Chilling the mixture firms up the fat and proteins, which prevents the balls from breaking apart. The quick soak of bihon keeps it dry enough to crisp up immediately in hot oil, creating that signature airy crunch. And deep frying in small batches maintains the oil’s temperature, ensuring even cooking without greasiness. These small details make a huge difference in the final texture and taste.

A Little History and Food for Thought

Shrimp balls aren’t originally Filipino — they likely came from Chinese influence, brought into local cuisine through the centuries-old trade routes between Fujian and the Philippines. Over time, we made it our own. In Filipino households, the dish evolved with local ingredients like bihon and water chestnuts, turning it into something uniquely ours. It’s now a common favorite in gatherings, potlucks, and birthday spreads.

What I love about these crispy shrimp balls is how they symbolize Filipino creativity. We take something simple, add our own twist, and turn it into a dish full of flavor and heart. Cooking it always reminds me that the best recipes are those shared — through family stories, laughter, and countless weekends spent around a dining table.

So next time you’re craving something crunchy, flavorful, and fun to make, try these crispy shrimp balls. They’re easy, delicious, and guaranteed to bring smiles — just like they did in our family kitchen back in Bulacan. Serve them hot, share them with loved ones, and don’t forget to tell your own story along the way.

Print Recipe

How to Make Crispy Shrimp Balls

Crispy shrimp balls are golden, bite-sized delights made of minced shrimp coated in puffed vermicelli noodles, deep-fried to a light, crunchy perfection.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Seafood Recipes

Cuisine: Filipino

Keyword: crispy shrimp balls, shrimp balls, shrimp recipe

Servings: 6 pcs

Calories: 346kcal

Author: Manny

Ingredients

• 1/2 kilo fresh shrimps shelled and-finely chopped
• 1/4 cup pork fat finely chopped
• 1/4 cup all purpose flour
• 1 tsp. salt
• 1/8 tsp. white pepper
• 10 pcs water chestnuts finely chopped
• 1 whole egg lightly beaten
• 2 cup bihon or vermicelli noodles cut into 1 inch length

Ingredients for Sauce:

• 1/2 cup banana catsup
• 1/2 cup pineapple juice
• 2 tbsp. cornstarch dissolved in
• 1 cup water
• 1 tsp. sugar
• 1 small onion chopped
• 1/2 tsp. fine salt
• 1 small can pineapple chunks

Instructions

How to Cook Crispy Shrimp Balls

• Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
• Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
• Soak bihon noodles in water for 1 minute. Drain. Spread on a platter.
• Roll shrimp mixture in bihon noodles until balls are formed and well coated.
• Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
• Serve hot with sauce.

How to Make Sauce:

• Boil all ingredients except pineapple chunks. Stir until thick.
• Add chunks one minute before removing from heat. Yields 1 and 1/2 dozen.

Notes

Cooking Tips:

Keep the Mixture Cold Before Frying

Chilling the shrimp mixture for at least 30 minutes helps it hold its shape better when frying. The cold temperature firms up the fat and proteins, making the balls less likely to fall apart. This small step ensures your crispy shrimp balls stay perfectly round and juicy inside.

Soak the Bihon Just Right

Don’t over-soak the vermicelli noodles — one minute in water is enough to soften them for coating. Over-soaked bihon turns soggy and won’t crisp up properly in hot oil. The right soak gives you that light, airy crunch that makes these shrimp balls so irresistible.

Fry in Small Batches for Even Crispiness

Avoid overcrowding the pan when frying to maintain the oil’s temperature. Too many shrimp balls at once will lower the heat and make them greasy instead of crispy. Frying in small batches keeps each piece evenly golden and wonderfully crunchy.