Phoenix Tail Shrimp Balls

Name: Phoenix Tail Shrimp Balls
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 6 large shrimp; 1 tablespoon flour (about 10 grams); 1 large egg; 3 tablespoons breadcrumbs (about 20 grams); 1/3 teaspoon salt; 1 pinch black pepper; 1/2 teaspoon rice wine; 1/2 teaspoon cornstarch; 2 cups potatoes, sliced (about 270 grams); 1/4 cup onion, finely chopped (about 40 grams); 1 tablespoon carrot, finely chopped (about 15 grams); 1 splash milk; 1/3 teaspoon salt; 1 pinch black pepper

小毓の饗樂廚房 @syu_kitchen

These adorable and eye-catching Phoenix Tail Shrimp Balls use mashed potatoes instead of shrimp paste to wrap around whole shrimp. After coating them in flour, beaten egg, and breadcrumbs, fry them until golden and fragrant. The outside is crispy, the mashed potatoes are creamy, and the whole shrimp inside is sweet and springy. This dish is perfect for festive occasions or dinner parties—it's sure to impress everyone at the table!

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Ingredients

30 minutes

Serves 6 servings

6large shrimp
1 tablespoonflour (about 10 grams)
1large egg
3 tablespoonsbreadcrumbs (about 20 grams)
Marinade:
1/3 teaspoonsalt
1 pinchblack pepper
1/2 teaspoonrice wine
1/2 teaspooncornstarch
Mashed Potato:
2 cupspotatoes, sliced (about 270 grams)
1/4 cuponion, finely chopped (about 40 grams)
1 tablespooncarrot, finely chopped (about 15 grams)
1 splashmilk
1/3 teaspoonsalt
1 pinchblack pepper

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Steps

30 minutes

1

Remove the heads and shells from the shrimp, leaving the tails on. Devein, rinse, and pat dry with paper towels to prevent excess moisture. Slice the potatoes. Finely chop the onion and carrot. Prepare the remaining ingredients.
2

Toss the shrimp with the marinade ingredients and let sit for at least 10 minutes.
3

Steam the potatoes until soft, then mash. Add the onion, carrot, and seasonings, mixing well. (Adjust the amount of milk as needed for a creamy texture.)
4

Wet your hands to prevent sticking. Take about 1.75 ounces (50 grams) of mashed potato and roll into a ball. Flatten, then wrap around a marinated shrimp, leaving the tail exposed, and shape into a ball. (If your shrimp are smaller, use 1–1.25 ounces (30–35 grams) of mashed potato per ball; you can make about 10 balls with this amount.)
5

Coat each ball in flour, then dip in beaten egg, and finally roll in breadcrumbs.
6

Heat oil in a deep fryer or heavy pot to about 320°F (160°C). Fry the shrimp balls until golden brown, then remove and drain on paper towels.
7

Enjoy a hearty Phoenix Tail Shrimp Ball! They’re delicious with a little ketchup on the side.