Pistachio-Crusted Shrimp Balls
Suggested Wine Pairing: Muscadet Sevre-et-Maine or Txakoli Rosado
3/4 cup / 200 g Thai sweet chili sauce
1 tsp / 5 g fish sauce
1 tsp / 5 g lime juice
Zest from 1/2 lime
1 egg white
1 tsp / 1 g grated ginger
3/4 tsp / 5 g garlic salt
2 tsp / 5 g cornstarch
8 oz / 225 g shrimp, shelled, deveined
2 tbsp / 15 g coarsely chopped California pistachios
1/2 cup / 40 g Japanese-style breadcrumbs (Panko)
2/3 cup / 70 g crushed California pistachios
2 tbsp / 20 g white sesame seeds
Cooking oil for deep-frying
In a medium bowl, combine ingredients. Set aside.
In a medium bowl, combine ingredients.
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.
In a medium bowl, combine coating ingredients.
Form shrimp mousse into small balls (about 1-1/4-inch / 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.