Pistachio-Crusted Shrimp Balls
Suggested Wine Pairing: Muscadet Sevre-et-Maine or Txakoli Rosado
Yield
Ingredients
Dipping Sauce
3/4 cup Thai sweet chili sauce
1 tsp fish sauce
1 tsp lime juice
Zest from 1/2 lime
Marinade
1 egg white
1 tsp grated ginger
3/4 tsp garlic salt
2 tsp cornstarch
Shrimp Mousse
8 oz shrimp, shelled, deveined
2 tbsp coarsely chopped California pistachios
Coating Mix
1/2 cup Japanese-style breadcrumbs (Panko)
2/3 cup crushed California pistachios
2 tbsp white sesame seeds
Deep-frying
Cooking oil for deep-frying
Instructions
Dipping Sauce
In a medium bowl, combine ingredients. Set aside.
Marinade
In a medium bowl, combine ingredients.
Shrimp Mousse
Add shrimp to marinade; stir to coat. Set aside for 15 minutes.
In a food processor, process marinated shrimp until just finely chopped. Place in a bowl and add chopped pistachios.
Coating Mix
In a medium bowl, combine coating ingredients.
Deep-frying
Form shrimp mousse into small balls (about 1-1/4-inch diameter). Evenly coat with coating mix. Deep-fry in hot oil over medium-low heat, turning occasionally. When shrimp balls begin to float to the top, continue to cook for 1-1/2 minutes. Turn occasionally to brown evenly. Lift deep-frying basket out and drain shrimp balls on paper towels.
Assembly: Serve shrimp balls with dipping sauce on the side.
Equipment, smallware and tools: Four medium bowls, whisks, wooden spoons or spatulas, grater, cutting board, Chef’s knife, food processor, deep-fryer, large sauce pot or wok for frying, strainer, paper towels, spider skimmer, and serving plates.
Ingredients
Dipping Sauce
200 g Thai sweet chili sauce
5 g fish sauce
5 g lime juice
Zest from 1/2 lime
Marinade
1 egg white
1 g grated ginger
5 g garlic salt
5 g cornstarch
Shrimp Mousse
225 g shrimp, shelled, deveined
15 g coarsely chopped California pistachios
Coating Mix
40 g Japanese-style breadcrumbs (Panko)
70 g crushed California pistachios
20 g white sesame seeds
Deep-frying
Cooking oil for deep-frying
Instructions
Dipping Sauce
In a medium bowl, combine ingredients. Set aside.
Marinade
In a medium bowl, combine ingredients.
Shrimp Mousse
Add shrimp to marinade; stir to coat. Set aside for 15 minutes.
In a food processor, process marinated shrimp until just finely chopped. Place in a bowl and add chopped pistachios.
Coating Mix
In a medium bowl, combine coating ingredients.
Deep-frying
Form shrimp mousse into small balls (about 3 cm diameter). Evenly coat with coating mix. Deep-fry in hot oil over medium-low heat, turning occasionally. When shrimp balls begin to float to the top, continue to cook for 1-1/2 minutes. Turn occasionally to brown evenly. Lift deep-frying basket out and drain shrimp balls on paper towels.
Assembly: Serve shrimp balls with dipping sauce on the side.
Equipment, smallware and tools: Four medium bowls, whisks, wooden spoons or spatulas, grater, cutting board, Chef’s knife, food processor, deep-fryer, large sauce pot or wok for frying, strainer, paper towels, spider skimmer, and serving plates.
Martin Yan
