Shrimp balls are one of the most popular dishes at a Vietnamese wedding! When we see the servers come out with these or the cheesy lobster, our eyes light up, and we migrate from the open bar to our designated tables. 🙂
My deep-fried version is made with spring roll wrappers and is also on my blog here.
Air-Fried Shrimp Balls
Crispy shrimp balls are made of savory shrimp filling, coated in panko, and air-fried for a crispy exterior!
- Be sure shrimp has been patted dry. Combine everything for the filling into a food processor and pulse to form it into a smooth paste. You can also use a knife to cut the shrimp until it forms into a paste, and then mix the rest of the ingredients together. It will be wet, so place the filling in the fridge for 15 minutes to make it easier to work with.
- Roll shrimp filling into 12 balls. Dip them in egg wash and coat them in panko breadcrumbs.
- Air-fry them at 400F for 12-15 minutes until they are crispy. Serve with sweet chili sauce.