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Crispy Shrimp Croquettes, Shanghai Style

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“Great for snacking and as an appetizer! These can be cooked ahead, frozen, and reheated in a 350 degree oven.”

Ingredients Nutrition


  1. Chop shrimp into fine paste, or use food processor.
  2. Beat egg whites until foamy, then add the bacon and beat 2 minutes more. Add shrimp paste, tapioca starch, 1 teaspoons salt, white pepper, and wine. Squeeze ginger in garlic press, pouring juice into mixture. Mix all ingredients well.
  3. Heat a wok until very hot. Add 2 cups peanut oil and lower heat to medium.
  4. Dip a measuring tablespoon in cold water, then use it to spoon mixture into a ball (cold water helps prevent sticking).
  5. Drop ball carefully into hot oil. Fry each ball about 2 minutes or until they float and become fluffy, turning balls to cook evenly. Do not overcook.
  6. Drain on paper-toweling.
  7. Serve with Peppercorn-salt dip, made by mixing 1/4 cup coarse salt with 2 tablespoons Szechuan peppercorns.

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