Crunchy Shrimp Balls

This sauce-sarap recipe makes a great appetizer or snack!


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Preparation Time

10 mins.

Cooking Time

47 mins.

Serving Size



  • 350 g shrimp, shelled and chopped
  • 150 g singkamas, chopped, squeezed
  • 2 Tbsp onion, chopped
  • 4 stalks kinchay, chopped
  • 1/3 cup flour, all-purpose
  • 1 pc egg, separate yolk from white
  • 7 slices bread, white loaf, diced
  • 1/2 tsp salt
  • 1/4 tsp pepper, black


1. Combine all ingredients except egg white and bread. Season with salt and pepper. Form every 1/2 tablespoon of mixture into balls. Refrigerate for 30 minutes.
2. Dip each ball in egg white and roll in bread. Deep fry in hot oil until golden brown. Drain on paper towels. Serve.

Lusog Notes

This Crunchy Shrimp Balls dish is a source of vitamin A that helps strengthen the immune system. Vitamin A also helps keep healthy skin and normal vision.

Chef's Tip

To check if the oil is hot enough, drop a small piece of bread into the oil. The oil should sizzle and bubble up when the bread hits the oil and should turn golden in a few seconds.

Cooking Skills Needed

  • Mixing
  • Frying

Cooking Tools Needed

  • Bowls
  • Chopping Board
  • Knife
  • Measuring Cups
  • Measuring Spoon
  • Pan
  • Skillet
  • Strainer
  • Tongs

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