Pistachio-Crusted Shrimp Balls


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


4 servings


Dipping Sauce

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


Shrimp Mousse

8 oz / 225 g shrimp, shelled, deveined

2 tbsp / 15 g coarsely chopped California pistachios


Coating Mix

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


Dipping Sauce
In a medium bowl, combine ingredients. Set aside.

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.  

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.

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