Making these easy shrimp nuggets as topping for our seafood noodle soup tomorrow!! They’re chewy, bouncy and so much tastier than store bought shrimp balls. There’s no flour or starch filler in these, only fresh shrimp and seasonings. You can deep fry, pan fry, steam or cook it straight in soup broth. This shrimp paste can be used as wonton filling as well!
Enjoy these alone as snack/appetizer or in noodle soup and hot pot!
- 1 lb large shrimp
- ½ tsp salt
- 2 tsp fish sauce
- 1 tsp sugar
- ¼ tsp black pepper
- 1 shallot (or 2 spring onions, white parts only)
- 2 cloves garlic
- Oil for frying
- Peel and devein shrimp (check the video for my little trick to devein them quickly). Pat dry shrimp thoroughly with towel papers. Cover and put in the freezer for 15 mins.
- Mince garlic and shallot in the food processor (I use my 3.5 cup kitchenaid chopper). Add in shrimp, fish sauce, sugar, salt, pepper and pulse to a fine paste (about 1-2 mins).
- Heat about 2 inches of oil in a wok or pan over medium high heat. Once oil is hot, drop in tablespoonfuls of shrimp paste and fry until golden brown. Transfer shrimp nuggets to a towel paper lined plate to drain off excess oil.