Xiawan, meaning “shrimp balls”, are a beloved homemade specialty in traditional Chinese cuisine. Soft, aromatic and deeply flavorful, they combine finely chopped shrimp, pork and watercress into a perfectly balanced mixture. Sherry and oyster sauce add richness and umami, making these fried dumplings crispy on the outside and tender inside. Ideal as an appetizer, a main dish or for an Asian-style buffet, these shrimp meatballs are simple, delicious and beautifully satisfying.
Fish
Traditional
Chinese
Pescatarian
Xiawan – Chinese Shrimp Meatballs
Xiawan are traditional Chinese shrimp meatballs: crispy outside, tender inside, and full of umami thanks to oyster sauce and sherry.
Ingredients
- Shrimp 400 g (edible part only)
- Pork meat mixed (lean + fatty) 100 g
- Watercress 50 g
- Egg 1
- Sherry 2 cl
- Oyster sauce 2 tbsp
- Salt 1/2 tsp
- Sugar 1 tsp
- MSG 1/2 tsp (or stock powder)
- Starch 4 tbsp
- Peanut oil for frying
Tools
- Knife
- Meat grinder
- Mixing bowl
- Spoon
- Frying pan or wok
- Paper towels
Instructions
- Finely chop shrimp, pork and watercress or use a meat grinder.
- Mix with egg, sherry and oyster sauce.
- Season with salt, sugar and MSG to taste.
- Add starch until the mixture is firm but not too hard.
- Shape small meatballs with wet hands.
- Deep fry in hot peanut oil until golden.
- Drain on paper towels and serve hot.
Nutritional values (per serving)
Calories
210 kcal
210 kcal
Fat
10 g
10 g
Carbohydrates
11 g
11 g
Protein
20 g
20 g
Sugar
2 g
2 g
Fiber
0.5 g
0.5 g
Sodium
490 mg
490 mg
This post is also available in: Italiano (Italian)
