Monday, September 2, 2013

Rosie Makes Almond Encrusted Shrimp Balls

Today, we're having a snack
of almond encrusted shrimp balls,
recipe adapted from Viet World Kitchen.

 Almond Shrimp Balls
6 ounces shrimp, peeled, de-tracted, and coarsely chopped

I'm not saying peeled and de-veined anymore.
It's not a vein.
It's the digestive tract full of ejectus.
It's gritty.
The bottom line ...
you'd be eating shrimp shit.

a few grinds of salt
a few grinds of pepper
1/2 tsp cornstarch
1/2 tsp oyster sauce
1/2 tsp sesame oil
1 tsp Shaoxing rice wine or dry sherry
1 scallion, finely chopped

oil, for deep frying
handful of sliced almonds, coarsely chopped

Mix shrimp, salt, pepper, cornstarch,
 oyster sauce, sesame oil, and sherry.
Add to processor and process to a coarse paste.
Stir in the scallion.
Cover and refrigerate for an hour.
Roll into 1-inch balls.
Roll the balls in the chopped almonds, pressing in the nuts.
I set the tray of balls in the freezer
while I heated 2 inches of oil to 350°.
Drop the balls, one at a time in the hot oil.
The balls should sink to the bottom
and eventually float to the surface.
About 1 ½ -  2 minutes.
Drain on paper towels.
Serve with a sweet hot chile sauce
or Sriracha, or Rosie's Pineapple Salsa.
 Coarsely chop the shrimp.

Mix shrimp, salt, pepper, cornstarch,
 oyster sauce, sesame oil, and sherry.

Stir to coat.


Add in scallions.

Roll in almonds.

Having your oil at the proper temperature
is paramount in frying.

The balls properly sank to the bottom.

And eventually bobbed to the surface.

When lightly browned,
drain and cool on paper towels with flowers.

I have a sweet chili sauce on the right,
a squiggle of sriracha sauce on the left,
and my pineapple salsa at the bottom.
Tasty little morsels indeed.
Plenty of shrimp flavor
and I like the crunchy, nutty coating.

Mr. Hawthorne decided to process my salsa
to make it more dipable.

Good idea, Mr. Hawthorne.

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