Go Back
Crispy Shrimp Balls Pin It!
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
Cook Time20 minutes
Total Time35 minutes
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.