Japanese Shrimp Ball Recipe

Shrimp: Peeled and deveined, these form the base of the shrimp balls.

Soy sauce: Adds a salty and umami flavor.

Sesame oil: Provides a nutty aroma and taste.

Garlic: Minced to add a pungent and aromatic flavor.

Green onions: Chopped to add a fresh and mild onion flavor.

Panko breadcrumbs: Japanese-style breadcrumbs that give a light and crispy texture.

Egg: Beaten to help bind the ingredients together.

Vegetable oil: Used for frying the shrimp balls until golden brown.

When forming the shrimp balls, make sure to wet your hands slightly with water. This will prevent the mixture from sticking to your hands and allow you to shape the balls more easily. Additionally, ensure that the oil is at the right temperature before frying; too hot and the shrimp balls will burn on the outside while remaining raw inside, too cold and they will absorb too much oil and become greasy.

• shrimp - Substitute with imitation crab meat: Imitation crab meat has a similar texture and flavor profile, making it a good alternative for those who may have shellfish allergies or want a more budget-friendly option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor, making it suitable for those with gluten sensitivities.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute for sesame oil, although it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help mimic the sesame oil's taste.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, offering a similar flavor profile. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a direct substitute for green onions in most recipes.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used in place of panko breadcrumbs, although the texture will be slightly different. Panko is lighter and crispier, so you may want to toast regular breadcrumbs for a similar effect.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used as a vegan alternative to a regular egg, providing similar binding properties.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable substitute for vegetable oil in frying applications.

• Allow the shrimp balls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled shrimp balls in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
• For longer storage, freeze the shrimp balls by placing them on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the shrimp balls for about 1-2 hours or until they are solid. This prevents them from sticking together.
• Once frozen, transfer the shrimp balls to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the frozen shrimp balls directly from the freezer. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through and crispy.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 8-10 minutes, shaking the basket halfway through for even cooking.

• Preheat your oven to 350°F (175°C). Place the shrimp balls on a baking sheet lined with parchment paper. Heat for about 10-12 minutes, or until they are warmed through and crispy on the outside.

• For a quicker method, use a microwave. Place the shrimp balls on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the shrimp balls for about 3-4 minutes, turning occasionally to ensure they are heated evenly and regain their crispy texture.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the shrimp balls in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Knife: Essential for mincing the garlic and chopping the green onions.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Measuring spoons: Used to measure the soy sauce and sesame oil accurately.

• Measuring cup: Used to measure the panko breadcrumbs and vegetable oil.

• Frying pan: Used to heat the vegetable oil and fry the shrimp balls.

• Slotted spoon: Handy for removing the shrimp balls from the hot oil.

• Paper towels: Used to drain excess oil from the fried shrimp balls.

• Tongs: Useful for turning the shrimp balls while frying to ensure even cooking.

• Plate: For serving the hot shrimp balls once they are cooked.

Prepare ingredients in advance: Peel and devein the shrimp ahead of time to streamline the process.

Use a food processor: Quickly chop the shrimp, garlic, and green onions in a food processor for a uniform mixture.

Pre-measure ingredients: Have all soy sauce, sesame oil, and panko breadcrumbs ready to go before you start mixing.

Form balls ahead: Shape the shrimp balls and refrigerate them until you’re ready to fry.

Heat oil while prepping: Start heating the vegetable oil as you form the balls to save time.