Asian Ginger Scallion Shrimp Balls

Name: Asian Ginger Scallion Shrimp Balls
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined, patted dry, finely minced; 2 tbsp (18 g) fresh ginger, finely minced; 3 (30 g) scallions, white and light green parts minced; dark green parts reserved for garnish; 2 cloves (6 g) garlic cloves, minced; 1 (30 g) large egg white, at room temperature; 2 tbsp (16 g) cornstarch; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) sesame oil; ¼ tsp (½ g) white pepper; ½ tsp (3 g) salt; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; 1 tsp (5 ml) sesame oil; ½ tsp (2½ ml) chili oil; 1 tsp (6 g) fresh ginger, minced; 1 (10 g) scallion, minced; 1 tbsp (10 g) sesame seeds (optional); fresh cilantro leaves (optional)

From the MyKitchenBank Kitchen

Tender steamed shrimp balls infused with fresh ginger, scallions, and garlic, served with a tangy soy-based dipping sauce. These delicate, bouncy meatballs are a classic Asian-inspired appetizer or light main course—aromatic, quick to make, and naturally healthy from steaming.

Prep: 15 min
Cook: 3 min
Wait: 14 min
Total: 32 min
Makes: 16 shrimp balls (4 per serving)

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Ingredients

4 servings

For the shrimp balls
1 lb (450 g) large shrimp, peeled and deveined, patted dry, finely minced
2 tbsp (18 g) fresh ginger, finely minced
3 (30 g) scallions, white and light green parts minced; dark green parts reserved for garnish
2 cloves (6 g) garlic cloves, minced
1 (30 g) large egg white, at room temperature
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sesame oil
¼ tsp (0.5 g) white pepper
½ tsp (3 g) salt
For the dipping sauce
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) sesame oil
½ tsp (2.5 ml) chili oil
1 tsp (6 g) fresh ginger, minced
1 (10 g) scallion, minced
For garnish
1 tbsp (10 g) sesame seeds (optional)
fresh cilantro leaves (optional)

Equipment (8)

Cutting board and sharp knife (or food processor)
Medium mixing bowl
Measuring spoons and cup
Large pot (at least 3-quart / 2.8-L capacity)
Bamboo steamer tier or metal steamer basket
Parchment paper
Warm serving plate
Small dipping bowl

Steps

Before you start

Peel and devein the shrimp ahead if preferred, then pat dry and refrigerate until use
Gather all ingredients and measure them out
Have a large pot, steamer basket or bamboo tier, and parchment paper ready
Bring water to a rolling boil before placing the shrimp balls on the steamer

1
Prep and mince shrimp
- Peel and devein the large shrimp.
- Pat dry thoroughly with paper towels to remove excess moisture.
- Place on a cutting board and finely mince using a sharp knife, working carefully to create a fine, consistent texture without becoming paste-like.
- Alternatively, pulse in a food processor 3–4 times until finely ground.
- The shrimp should have a fine texture but still show small visible pieces.
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Ready when: shrimp is finely minced with visible texture throughout
Tip: Pat shrimp very dry—excess moisture will make the mixture mushy and harder to shape
2
Mix shrimp ball filling
- In a medium mixing bowl, combine the minced shrimp, minced ginger, minced scallion whites and light green parts (reserve dark green for garnish), minced garlic, egg white, cornstarch, soy sauce, sesame oil, white pepper, and salt.
- Stir gently but thoroughly with a spoon or spatula until all ingredients are evenly distributed and the mixture holds together.
- Do not overmix, as this will toughen the shrimp.
- The mixture should feel slightly bouncy and cohesive.
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Tip: Gentle mixing keeps the shrimp balls tender; stop as soon as ingredients are combined
3
Shape into balls
- Remove the mixture from the refrigerator.
- Lightly wet your hands with cool water to prevent sticking.
- Scoop roughly 1 tablespoon (15 g) of the shrimp mixture into your palm and roll between both hands, gently rotating to form a smooth, compact ball about 1 inch (2.5 cm) in diameter.
- Repeat with the remaining mixture until you have about 16 balls.
- As you finish each ball, set it on a parchment-lined plate or steamer tray, leaving a little space between balls so they don't touch.
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Ready when: about 16 smooth, compact balls formed
Tip: Wet hands frequently; this prevents sticking better than oil
4
Set up steaming rig
- Fill a large pot (at least 3 quarts / 2.8 L) with about 2 inches (5 cm) of water.
- Bring to a rolling boil over high heat.
- While water heats, line a bamboo steamer tray or metal steamer basket with parchment paper, allowing some overhang to prevent sticking.
- Arrange the shrimp balls on the parchment in a single layer with space between each one—they will expand slightly during cooking.
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Ready when: water is at a rolling boil
Tip: Parchment prevents sticking; make sure water is boiling briskly before adding the steamer
5
Steam until cooked through
- Carefully place the steamer basket or bamboo tier over the boiling water.
- Make sure steam rises evenly around it.
- Cover with the steamer's lid (or a metal lid if using a basket).
- Steam for 8 to 10 minutes, until the shrimp balls are completely opaque throughout, feel firm when gently pressed, and are no longer translucent.
- If the steamer sits over the water, add more boiling water as needed to maintain the water level.
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Ready when: balls are opaque throughout and feel firm to touch, with no translucent centers
Tip: Keep the water boiling throughout; if it drops to a simmer, the balls take longer and can dry out slightly
6
Make dipping sauce
- While the shrimp balls steam, prepare the sauce.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil, minced fresh ginger, and minced scallion.
- Stir until combined.
- Taste and adjust the balance of salty, sour, and spicy to your preference.
- Set aside until ready to serve.
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Ready when: all ingredients are fully mixed and the sauce is balanced to your taste
Tip: Make this while steaming to save time; you can taste and adjust just before serving
7
Plate and garnish
- Using a spatula or tongs, carefully transfer the steamed shrimp balls to a warm serving plate (they are delicate and may break if handled roughly).
- Sprinkle with reserved dark green scallion pieces, sesame seeds, and cilantro leaves if desired.
- Serve immediately while hot or warm, with the dipping sauce in a small bowl on the side for dipping.
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Tip: Serve immediately for the best bouncy texture; steamed shrimp balls firm up as they cool

Good to know

Tips

Don't overmix the shrimp mixture or the balls will become tough and dense; mix gently just until combined
Pat the raw shrimp very dry before mincing—excess moisture makes the mixture harder to shape and results in mushy balls
Wet your hands when forming the balls rather than oiling them; this prevents sticking more effectively
Serve immediately or within an hour of steaming for the best bouncy texture; as they cool, they firm up

Make ahead

Form the shrimp balls, cover, and refrigerate for up to 4 hours before steaming. They can also be frozen for up to 2 months; steam directly from frozen, adding 2–3 extra minutes to the cooking time.

Storage & reheating

Room temperature: up to 1 hour (best eaten fresh). Refrigerator: up to 2 days in an airtight container; reheat by steaming for 3–4 minutes or microwaving for 1–2 minutes until warmed through. Freezer: up to 2 months; steam from frozen for 11–13 minutes.

Substitutions

white pepper → black pepper or a small pinch of cayenne pepper. White pepper is milder and keeps the appearance clean; black pepper is stronger and more common in most kitchens
cornstarch → panko breadcrumbs or all-purpose flour. Texture is slightly different but works similarly as a binder; add the same amount
sesame oil → neutral oil like vegetable or canola oil. Loses some of the toasty flavor but still binds the mixture effectively
soy sauce → tamari or coconut aminos. For gluten-free; flavor is slightly different but maintains the umami saltiness