Entree: Taiwan – 鳳梨蝦球 ➤ Fènglí xiāqiú (Crispy battered shrimp balls glazed in a sweet-and-sour pineapple sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 20 min

Total 45 min

Ingredients

- 1 lb (454 g) large shrimp, peeled, deveined, tails removed
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice wine or dry sherry
- 1 tsp (5 g) sugar
- 1/4 tsp (1.5 g) salt
- 1 large egg white (approx. 30 g)
- 1/2 cup (60 g) potato starch
- 1/4 cup (32 g) all-purpose flour
- 1/4 tsp (0.5 g) white pepper
- 2 cups (480 ml) vegetable oil for deep-frying (or enough for a 2-inch/5 cm deep fryer layer)
- 1 cup (240 ml) pineapple juice (preferably unsweetened)
- 1/2 cup (120 g) fresh pineapple, diced
- 3 tbsp (45 ml) ketchup
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 1/4 tsp (1 g) salt, or to taste
- 2 scallions, thinly sliced, for garnish
- 1 tsp (5 g) toasted sesame seeds, for garnish

Instructions

1. Prepare the shrimp: chop half the shrimp finely and coarsely chop the other half; combine both in a bowl to give a mix of paste and small pieces. Add soy sauce, rice wine, sugar, salt, egg white, and white pepper; mix until sticky and well combined.
2. Add potato starch and flour to the shrimp mixture and fold until evenly incorporated and the mixture holds together when pressed. Chill 15–20 minutes to firm.
3. Heat oil in a deep skillet or pot to 350°F (175°C). Wet hands slightly and shape the shrimp mixture into 1.5-inch (4 cm) balls.
4. Fry shrimp balls in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch. Drain on a wire rack or paper towels and keep warm.
5. Make the pineapple sauce: in a small saucepan over medium heat, combine pineapple juice, diced pineapple, ketchup, rice vinegar, sugar, and soy sauce. Bring to a gentle simmer.
6. Stir the cornstarch slurry, pour into the simmering sauce, and cook, stirring, until sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust salt or sugar as needed.
7. To serve, gently toss fried shrimp balls in the warm pineapple sauce to coat, or arrange balls on a platter and spoon sauce over them. Garnish with sliced scallions and toasted sesame seeds.
8. Serve immediately with steamed rice or as the centerpiece of a family-style meal.