Shrimp with horseradish and fish sauce, formed into balls with rice flour, quick fried and dipped in sake flavored soy sauce.
Course Seafood
Cuisine Japanese Fusion
Keyword Japanese Fried Shrimp Balls
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Equipment
Saute pan
Food processor or blender
Ingredients
25Shrimpshelled and deveined
1Garlic clove
1/2tspFish sauce
1/2tspToasted sesame oil
1/2tspPrepared Horseradish
1Egg white
1tbspRice flour
1tspTapioca flour
pinchSalt
pinchWhite pepper
1/3cupCooking Oil canola or sunflower
Dipping Sauce
2tbspSoy sauce
2tspSake
1tbspChives or green onionfinely chopped
Instructions
Thaw the shrimp (if frozen), shells and tails removed and deveined. Rough chop into small pieces. Place the shrimp, garlic, fish sauce, sesame oil, horseradish, egg white, rice flour and tapioca flour into a food processor or blender. Puree.
Shape the shrimp mixture into about 8 small or 4 large balls. Place in the fridge until ready to cook.
In a frying pan, heat the oil on medium-high heat.Layer the shrimp balls in a single layer in the hot oil and fry the shrimp balls until golden brown on all sides, 3-5 minutes.Remove with a slotted spoon or slotted spatula and set on paper towels to drain off excess oil.
Whisk the soy sauce and sake together. Place in a small dipping bowls with finely chopped chives on top.
Place the shrimp balls and dipping sauce onto a plate and serve.