Mini shrimp balls are the kind of party food that you really want to take home from the party. Succulent, flavorful shrimp inside warm, tender breading is a match made in heaven the likes of which is hard to match. You don't need to be a master chef to successfully execute this recipe.
With this easy recipe, you'll be able to have amazing shrimp balls basically whenever you like thanks to this one simple kitchen hack - the cake pop maker.
Savory, spicy, sweet, salty, sesame-y shrimp in some deliciously moist and airy breading is no longer reserved for special occasions. Just bust out the cake pop maker and have it whenever you please.
I also make these mini puff pastry chicken balls and mini Chinese pork buns in the cake pop maker.
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Ingredient Notes & Substitutions
- shrimp - Peeled, cooked and finely chopped. You can use fresh or frozen but make sure to thaw them in the fridge first if using frozen.
- honey - You can substitute with regular sugar or agave nectar.
- soy sauce - Or your favorite Asian sauce for dipping such as Chinese XO sauce or Korean mayonnaise. You can also try other sauces like sweet and sour, creamy curry yogurt sauce, Sriracha or cocktail sauce.
- chili garlic sauce - A thick, spicy, flavorful Asian condiment used in the filling.
*See recipe card for ingredient amounts.
How to Make Mini Shrimp Balls
- Heat the water until warm (not too hot, just warm). Add the sugar and yeast, and let it rest until foamy (around 10 minutes).
- Place the flour in a bowl, and make a hole in the middle. Pour the vegetable oil and yeast mixture into the center. Mix with a wooden spoon until soft. If it's too sticky, just add a bit more flour.
- Once it separates from the sides of the bowl, transfer to a clean working surface and knead for 15 minutes (don't skip this step because this helps gluten to develop and the bread will be soft and airy).
- Sprinkle some more flour into the bowl and place the dough ball inside. Cover with plastic wrap and let it sit for around 1 hour, or until it doubles in size.
- Mix all filling ingredients together.
- Once the dough is ready, work it a little more with your hands, and form it into a long cylinder. Cut the cylinder into 24 equal pieces.
- For each piece: make a ball, and flatten it to form a thin disc.
- Place around ½ teaspoon of shrimp filling inside the disc, close it with your hand and shape into a ball. Repeat for each.
- Bake in the cake pop maker for 3 to 4 minutes, or until golden brown and cooked through. (You may need to flip them half way through to golden both sides evenly.)
- Let cool a couple of minutes before serving. Serve with soy sauce or your favorite Asian sauce.
Joss' Top Tip
You can save time by using 1 sheet of thawed puff pastry, instead of making the dough from scratch. The puff pastry can be cut into 24 equal portions with a pizza cutter.
Storage
- Store leftover shrimp balls in an airtight container in the fridge for up to 3 or 4 days.
- They can also be frozen for up to 3 months.
- Reheat in the microwave or a 350°F oven until warmed through to an internal temperature of 165°F.
More Asian Recipes to Try
Any other cake pop recipes you'd like me to hack? How about some electric skillet recipes? Both are devices I use regularly. If you tried this Cake Pop Maker Shrimp Balls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Cake Pop Maker Mini Shrimp Balls
Ingredients
For the Dough
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon dry yeast
- 1 cup flour
- ½ tablespoon vegetable oil
For the Filling
- ½ cup shrimp - peeled, cooked and finely chopped
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1 teaspoon ginger - grated
- 1 teaspoon chili garlic sauce
To Serve
- soy sauce or your favorite Asian sauce - for dipping
Instructions
- Heat the water until warm (not too hot, just warm). Add the sugar and yeast, and let it rest until foamy (around 10 minutes).½ cup water, 1 tablespoon sugar, 1 teaspoon dry yeast
- Place the flour in a bowl, and make a hole in the middle. Pour the vegetable oil and yeast mixture into the center. Mix with a wooden spoon until soft. If it's too sticky, just add a bit more flour.1 cup flour, ½ tablespoon vegetable oil
- Once it separates from the sides of the bowl, transfer to a clean working surface and knead for 15 minutes (don't skip this step because this helps gluten to develop and the bread will be soft and airy).
- Sprinkle some more flour into the bowl and place the dough ball inside. Cover with plastic wrap and let it sit for around 1 hour, or until it doubles in size.
- Mix all filling ingredients together.½ cup shrimp, 2 teaspoons honey, 1 teaspoon sesame oil, 1 teaspoon ginger, 1 teaspoon chili garlic sauce
- Once the dough is ready, work it a little more with your hands, and form it into a long cylinder. Cut the cylinder into 24 equal pieces.
- For each piece: make a ball, and flatten it to form a thin disc.
- Place around ½ teaspoon of shrimp filling inside the disc, close it with your hand and shape into a ball. Repeat for each.
- Bake in the cake pop maker for 3 to 4 minutes, or until golden brown and cooked through. (You may need to flip them half way through to golden both sides evenly.)
- Let cool a couple of minutes before serving. Serve with soy sauce or your favorite Asian sauce.
Equipment
Notes
- You can save time by using 1 sheet of thawed puff pastry, instead of making the dough from scratch. The puff pastry can be cut into 24 equal portions with a pizza cutter.
- If you can't find chili garlic sauce, you can replace it with Sriracha or another chili sauce.
- Store leftover shrimp balls in an airtight container in the fridge for up to 3 or 4 days.
- They can also be frozen for up to 3 months.
- Reheat in the microwave or a 350°F oven until warmed through to an internal temperature of 165°F.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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