Entree: China – Taiwanese Chinese – 鳳梨蝦球 ➤ Fènglí xiāqiú (Deep-fried shrimp balls glazed in a sweet and tangy pineapple sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 1 lb (454 g) medium shrimp, about 16–20, peeled, deveined, and coarsely chopped
- 1 large egg white, approx. 30 g
- 2 tbsp (16 g) cornstarch
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (1 g) white pepper
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 g) mayonnaise (mixed into shrimp mixture, optional for tenderness)
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 large egg, beaten for dredging
- 1 cup (110 g) panko breadcrumbs for coating
- Vegetable oil for deep frying, 3–4 cups (720–960 ml)
- For the pineapple sauce:
  - 3/4 cup (180 g) crushed pineapple with juice
  - 1/4 cup (60 ml) pineapple juice (reserve from canned or fresh)
  - 3 tbsp (45 ml) ketchup
  - 2 tbsp (30 ml) rice vinegar
  - 3 tbsp (45 g) granulated sugar
  - 1 tbsp (8 g) cornstarch dissolved in 2 tbsp (30 ml) water (slurry)
  - 2 tbsp (30 g) mayonnaise (to finish and mellow sauce)
- Garnish: 2 tbsp (10 g) chopped green onions

Instructions

1. Place the chopped shrimp in a bowl. Add egg white, cornstarch, salt, white pepper, sesame oil, and 2 tbsp mayonnaise (if using). Mix until paste-like and sticky—this helps the balls hold together.
2. Wet your hands and form the shrimp mixture into 1½-inch (about 4 cm) balls. Place formed balls on a tray and chill 10–15 minutes to firm.
3. Set up dredging station: flour, beaten egg, then panko. Lightly dust each shrimp ball in flour, dip in egg, then coat thoroughly with panko.
4. Heat oil in a deep pot to 350°F (175°C). Fry shrimp balls in batches, 3–4 minutes per batch, turning as needed until evenly golden and cooked through. Drain on paper towels and keep warm.
5. Meanwhile, make the pineapple sauce: in a small saucepan combine crushed pineapple with juice, ketchup, rice vinegar, and sugar. Bring to a simmer over medium heat, stirring to dissolve sugar.
6. Stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and whisk in 2 tbsp mayonnaise to mellow and smooth the sauce.
7. Toss the hot fried shrimp balls in the pineapple sauce to coat, or spoon sauce over individual servings. Garnish with chopped green onions and serve immediately.