Luk Chin Goong (Shrimp Balls)

    35 mins

    Actually a street food, but it’s fun to make at home for a party.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 6 

    • 500 grams raw shrimp, heads and tails removed
    • 1 eggwhite
    • 1 tablespoon dry sherry
    • 1 teaspoon vegetable oil
    • 1 tablespoon cornstarch
    • 1 teaspoon salt
    • ¼ teaspoon white pepper
    • Oil for deep-frying

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. If not already done, devein the shrimp. Cut shrimp into small pieces.
    2. Thoroughly mix all the ingredients in a food processor in a stone mortar, until they resemble thick dough.
    3. Heat the oil in a wide pot over medium heat until a piece of dough put in sizzles and comes back to the surface in a couple seconds.
    4. Drop little spoonfuls of dough into the oil and fry until puffy and browned.
    5. Serve immediately with a sauce of your choice.

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