Prepare all ingredients for the pineapple shrimp balls, cut the pineapple into small pieces.

Cut along the back of the shrimp with a knife to remove the vein. If you want larger shrimp balls, cut deeper.

Pat the shrimp dry with a paper towel.

Mix the shrimp with all the marinade ingredients and marinate for 10 minutes.

Coat the shrimp evenly with sweet potato starch, then shake off the excess starch.

Let the shrimp sit for a while to allow the starch to absorb moisture, so it adheres better when frying.

Pour enough oil into a pot and heat until small bubbles form around a chopstick.

Place the shrimp balls into the hot oil without moving them initially to let the coating set.

Remove the shrimp balls after the first fry, and continue heating the oil to increase the temperature.

Fry the shrimp balls again to make them crispy and to remove excess oil. Larger bubbles will form at this stage.

After about 20 seconds, the shrimp balls will be golden and crispy. Remove and drain the oil.

Slightly heat the pot and then turn off the heat. Add lemon juice, pineapple juice, and mayonnaise.

Use the residual heat of the pot to mix all the seasoning ingredients.

Add the pineapple pieces and mix well.

Add the shrimp balls and mix well before serving.

Pineapple Shrimp Balls are ready!