Ingredients:

  • 1 lb (450g) raw shrimp, peeled, deveined, and roughly chopped
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg, lightly beaten
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon finely chopped scallions (green onions)
  • 1 tablespoon finely minced fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Vegetable oil, for deep frying
  • 1/2 cup (120ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) water
  • 2 tablespoons fish sauce (optional, can substitute with soy sauce)
  • 1-2 red chilies, finely minced (adjust to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
  • Sesame seeds, for garnish
  • Chopped cilantro (coriander), for garnish

Instructions:

  1. In a saucepan, combine rice vinegar, sugar, water, fish sauce (or soy sauce), chilies, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cornstarch slurry; cook until thickened. Set aside to cool.
  2. In a food processor (or by hand), pulse or finely mince the shrimp.
  3. In a large bowl, combine the minced shrimp with flour, egg, panko, scallions, ginger, sesame oil, salt, and pepper. Mix well until thoroughly combined.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
  5. Roll the shrimp mixture into small, uniform balls (about 1 inch in diameter).
  6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  7. Carefully add the shrimp balls to the hot oil in batches, being careful not to overcrowd the pot.
  8. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C).
  9. Remove the shrimp balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Garnish with sesame seeds and chopped cilantro. Serve immediately with the sweet chili sauce for dipping.