What Is Shrimp Paste Balls?
Shrimp paste (虾滑) is a smooth, spreadable paste made from fresh minced shrimp, typically scooped into balls or scraped in strips directly into the pot. As it cooks, the shrimp proteins set into a tender, juicy dumpling-like bite with a clean, intensely sweet shrimp flavor. It is a modern hot pot favorite — less common in traditional restaurants but widely available at chains. The "sliding" technique (scraping off the spoon as it dips in) is part of the fun.
Flavor & Texture
Flavor
Sweet, pure shrimp flavor, intensely oceanic
Texture
Silky exterior, tender and juicy interior — like a shrimp dumpling without skin
How to Cook Shrimp Paste Balls in Hot Pot
Use a spoon to scoop walnut-sized portions directly into the broth. They will sink, then slowly rise as they set. Cook for 2-3 minutes until firm and bouncy throughout.
Best Broths to Pair With
Recommended Dipping Sauce
Light sesame oil with soy sauce — the delicate shrimp flavour is easily overpowered. Citrus ponzu works beautifully in Cantonese style.
Substitutes & Alternatives
Fish paste (鱼滑, yú huá) — same springy texture, slightly stronger flavour. Pre-made fish balls as a convenience substitute. Minced prawn patties as a DIY version.
Common Mistakes to Avoid
- Making portions too large — walnut-sized maximum, or they won't cook evenly
- Removing before they float — they need the full 2–3 minutes to set properly
- Pairing with heavy spicy broth — mala flavour completely overpowers the delicate shrimp
Regional Styles That Feature This
Frequently Asked Questions
What is the difference between shrimp paste (虾滑) and fish balls?
Both are smooth paste products that become bouncy when cooked, but shrimp paste is made from whole shrimp and has a more delicate, fresh flavour. Fish balls are firmer and have a more robust, fishy taste. Shrimp paste is typically more expensive.
