Crispy Mustard Shrimp Balls
Tender shrimp coated in a crispy, golden batter, tossed in a silky mustard glaze that's both tangy and slightly sweet. This dish comes together quickly and makes an impressive appetizer or main course.
Story
These crispy mustard shrimp balls are a restaurant favorite you can easily make at home. The key is getting the oil temperature right—hot enough to create a golden crunch without overcooking the delicate shrimp.
Ingredients
large shrimp
1 lb
egg yolks
2
cornstarch
1/2 cup
salt
1/2 tsp
black pepper
1/4 tsp
cooking wine
1 tbsp
vegetable oil
for frying
Dijon mustard
3 tbsp
honey
2 tbsp
mayonnaise
2 tbsp
lemon juice
1 tsp
Instructions
1
Prepare the shrimp
Peel and devein the shrimp. Make a shallow cut along the back of each shrimp to help them cook evenly and stay straight. Pat completely dry with paper towels.
2
Marinate and coat
Combine shrimp with salt, pepper, cooking wine, and egg yolks in a bowl. Toss to coat evenly. Add cornstarch and mix until each shrimp is well covered. Refrigerate for 20 minutes to set the coating.
3
Make the mustard sauce
While the shrimp rests, whisk together Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl. Set aside until ready to use.
4
Fry until golden
Heat about 2 inches of oil in a deep pan or wok to 350°F (175°C). Working in batches, carefully drop the shrimp into the hot oil. Fry for 2-3 minutes until golden brown and crispy. Don't overcrowd the pan. Remove and drain on paper towels.
5
Toss and serve
Transfer the hot fried shrimp to a clean bowl. Pour the mustard sauce over the top and gently toss until each ball is evenly coated. Serve immediately while hot and crispy.
