Crispy Shrimp Potato Balls

Ingredients (Makes 8–10 balls)

Filling:

• 8–10 large shrimp, peeled and deveined (leave tail on for decoration if desired)

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 1 tablespoon olive oil

Potato Mixture:

• 2 large potatoes (about 500g), peeled and cubed

• 2 tablespoons butter

• ¼ cup (60ml) milk

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons grated Parmesan (optional)

Coating:

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1½ cups panko breadcrumbs

For Frying:

• Vegetable oil (for deep frying)

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Instructions

Step 1: Prepare the Shrimp

1. Pat shrimp dry and season with salt, pepper, garlic powder, and paprika.

2. Heat olive oil in a pan over medium heat.

3. Cook shrimp 1–2 minutes per side until pink and just cooked.

4. Remove and let cool.

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Step 2: Make the Mashed Potatoes

1. Boil potatoes in salted water for 15–20 minutes until fork-tender.

2. Drain and mash until smooth.

3. Mix in butter, milk, salt, pepper, and Parmesan.

4. Let cool completely (important for shaping).

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Step 3: Shape the Balls

1. Take about 2 tablespoons of mashed potato and flatten in your hand.

2. Place one shrimp in the center.

3. Wrap potato mixture around shrimp, forming a ball (leave tail sticking out if desired).

4. Repeat with remaining ingredients.

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Step 4: Coat

1. Roll each ball in flour.

2. Dip into beaten eggs.

3. Coat evenly with panko breadcrumbs.

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Step 5: Fry

1. Heat oil to 350°F (175°C).

2. Fry balls for 3–4 minutes until golden brown and crispy.

3. Remove and drain on paper towels.

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Serving Suggestions

• Serve with sweet chili sauce, ketchup, or garlic mayo.

• Garnish with chopped parsley.

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Tips for Extra Crispy Texture

• Chill shaped balls for 30 minutes before frying.

• Double coat in egg and breadcrumbs for thicker crust.

• You can also air fry at 375°F (190°C) for 12–15 minutes (spray with oil first).