Golden Mustard Shrimp Balls

Golden Mustard Shrimp Balls

Make golden, crispy shrimp balls in just 25 minutes. Marinate peeled shrimp, then coat with flour, beaten egg, and crushed Kellogg’s Corn FlakesⓇ cereal. Bake at 200°C / 392°F for 10–12 minutes for a light, crunchy finish. Whip up a mustard mayo sauce with mayonnaise, yellow mustard, wasabi, and honey or condensed milk. Enjoy these hot shrimp balls tossed in sauce or served with the dip on the side. Always check for allergens in ingredients you use.

  • Bake 15 shrimp coated with Kellogg’s Corn FlakesⓇ cereal for 10–12 minutes for a crunchy finish.
  • Mustard mayo sauce blends mayonnaise, yellow mustard, wasabi, and honey or condensed milk for rich flavor.
  • Oven-baking keeps the shrimp light and crispy without deep frying.
  • Check all ingredients for possible allergens before preparing.
  • Tested using Kellogg’s® cereal for best results.

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PREP TIME (MIN)

15

TOTAL TIME (MIN)

~25

SERVINGS

2 - 3

Ingredients

  • Shrimp Balls
  • 15

    whole shrimp (peeled and deveined; tails on or off)

  • 1–2

    eggs (beaten)

  • 1 tbsp

    cornstarch or all-purpose flour

  • 1

    pinch of salt

  • 1

    pinch of white pepper

  • 1 tsp

    rice wine or lemon juice

  • 1 cup

    Crushed Kellogg’s Corn FlakesⓇ cereal (adjust as needed)

  • Mustard Mayo Sauce
  • 2 tbsp

    mayonnaise

  • 2 tbsp

    yellow mustard

  • 1–2 tsp

    wasabi paste (adjust to taste)

  • 1–2 tsp

    condensed milk or honey

  • 1 tsp

    lemon juice

Directions

  1. Marinate the Shrimp
    • Rinse and pat the shrimp dry.
    • In a bowl, season with salt, white pepper, and rice wine (or lemon juice).
    • Let sit for 10 minutes.
    • After marinating, pat the shrimp dry again to remove excess moisture for better coating.
  2. Coat the Shrimp
    • Lightly coat each shrimp with cornstarch or flour.
    • Dip into the beaten egg.
    • Roll in crushed Kellogg’s Corn FlakesⓇ cereal , pressing gently so the flakes stick well.
  3. Bake the Shrimp
    • Preheat oven to 200°C / 392°F
    • Lightly spray a baking sheet with oil. Arrange shrimp in a single layer (cook in batches if needed).
    • Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
  4. Make the Mustard Mayo Sauce
    • In a small bowl, mix mayonnaise, wasabi paste, yellow mustard, condensed milk (or honey), and lemon juice until smooth.
    • Taste and adjust spice or sweetness as needed.
  5. Serve

o   Toss the hot shrimp balls directly with the wasabi mayo in a mixing bowl.

o   Or serve the baked shrimp hot, with the wasabi mayo sauce on the side as a dip.

 

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® cereal products. Results with other products may vary.