Pistachio-Crusted Shrimp Balls

 

Suggested Wine Pairing: Muscadet Sevre-et-Maine or Txakoli Rosado 

Yield

4 servings

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.

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