AuthorBiteSizedCrispy Shrimp Balls are a delightful, easy-to-make twist on the Shrimp Dumplings with Mala Sauce that took center stage in Culinary Class Wars. This version offers all the crave-worthy flavors but with a more accessible approach, perfect for recreating in your own kitchen.
The magic begins with a filling inspired by the beloved lumpiang shanghai, a Filipino classic. Juicy minced shrimp is mixed with finely chopped aromatics, carrots, singkamas, onions, and a medley of seasonings to create a savory, flavorful base. This filling is then shaped into bite-sized balls, making them ideal for snacking or serving as a party appetizer.
The shrimp-meat filling are coated in with thinly-cut lumpia wrappers before being fried to golden perfection. Each bite delivers a satisfying crunch that gives way to a tender, flavorful center, capturing the essence of shrimp dumplings but in a fun, crispy format.
While these shrimp balls are fantastic on their own, they truly shine when paired with a rich, spicy Mala sauce. The bold Sichuan-inspired flavors of the sauce—spicy, numbing, and aromatic—add an irresistible kick that complements the savory shrimp filling beautifully. The combination is a feast for the senses, offering layers of texture and flavor in every bite.
Crispy Shrimp Balls are not only easy to prepare but also endlessly versatile. Serve them as a snack, an appetizer, or even as a main dish with steamed rice or noodles. Whether you’re recreating the iconic Culinary Class Wars dish or simply looking for an exciting new recipe, these shrimp balls are a guaranteed crowd-pleaser. Simple to make and bursting with flavor, they bring a restaurant-quality experience straight to your table.
Mince the shrimps until it turns into a paste.
Add the ground pork, diced singkamas, carrot, onion, garlic, ginger, spring onions, light soy sauce, salt, pepper, sesame oil, and cornstarch. Mix them all until well blended. Let it marinate for an hour for the flavors to meld together.
Next, make the mala cream sauce. In a saucepan over low heat pour in the all-purpose cream, mala sauce, fish sauce and sugar. Adjust taste according to preference. Mix the ingredients well. When done, transfer the sauce to a bowl.
Fold the lumpia wrappers then cut it into very thin strips.
Coat your hands with oil and shape about 2-3 tablespoons of shrimp filling, then coat it with the lumpia strips.
Carefully drop the dumplings into a pot with hot cooking oil over low heat. Deep fry the dumplings until the wrapper has turned crispy and golden.
To assemble, plate spoonfuls of mala cream sauce on a plate then set the fried dumplings on top. Garnish with strips of spring onions and chilis. Serve immediately.
Ingredients
Directions
Mince the shrimps until it turns into a paste.
Add the ground pork, diced singkamas, carrot, onion, garlic, ginger, spring onions, light soy sauce, salt, pepper, sesame oil, and cornstarch. Mix them all until well blended. Let it marinate for an hour for the flavors to meld together.
Next, make the mala cream sauce. In a saucepan over low heat pour in the all-purpose cream, mala sauce, fish sauce and sugar. Adjust taste according to preference. Mix the ingredients well. When done, transfer the sauce to a bowl.
Fold the lumpia wrappers then cut it into very thin strips.
Coat your hands with oil and shape about 2-3 tablespoons of shrimp filling, then coat it with the lumpia strips.
Carefully drop the dumplings into a pot with hot cooking oil over low heat. Deep fry the dumplings until the wrapper has turned crispy and golden.
To assemble, plate spoonfuls of mala cream sauce on a plate then set the fried dumplings on top. Garnish with strips of spring onions and chilis. Serve immediately.
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