Rolly Polly Shrimp Dumpling Balls

Rolly Polly Shrimp Dumpling Balls

Try these cute, roly poly shrimp dumplings! Crispy on the outside, fluffy on the inside! Delicious!

Ingredients: Makes 10 balls

Shelled shrimp with heads removed
300 g
1 large
2 tablespoons
1 tablespoon
Salt and pepper
to taste
3 tablespoons
Oil for deep frying
as needed


1. Mash the hanpen until crumbly.
2. Roughly mince the shrimp.
3. Combine Steps 1 and 2, add katakuriko, sake, salt, and pepper, and mix well.
4. When the batter clumps up, separate into 10 portions, dampen your hands, and roll them into balls. Sprinkle panko on top and evenly coat by rolling them.
5. Deep fry for about 5 minutes in 340-360F/170-180C oil, then they're ready to serve!

Story Behind this Recipe

I was inspired by deep fried shrimp patties in shrimp burgers and came up with these.