Asian Shrimp Balls

READY IN: 2hrs 30minsYIELD: 48 golf ball sized

INGREDIENTS

  • 12 cupscallion, rough cut, white and green
  • 12 cupred bell pepper, one small, deseeded rough chopped
  • 3largegarlic cloves, chopped
  • 1teaspoonfresh ginger, finely chopped
  • 1teaspoondried mint
  • 1teaspoondried basil leaves
  • 1teaspoondried cilantro
  • 12 teaspoonkosher salt
  • 14 teaspooncrushed red pepper flakes
  • 2lbslarge raw shrimp
  • 8ouncespanko breadcrumbs, italian style
  • 1tablespoontoasted sesame oil
  • 5eggs, beaten split 2 and 3
  • 2teaspoonslime juice
  • 1tablespoontoasted sesame seeds
  • 2tablespoonscornstarch
  • NUTRITION INFO

    Serving Size: 1 (131) g

    Servings Per Recipe:12

    Calories: 185.5

    Calories from Fat 49 g 27 %

    Total Fat 5.5 g 8 %

    Saturated Fat 1.2 g 6 %

    Cholesterol 172.8 mg 57 %

    Sodium 695 mg 28 %

    Total Carbohydrate17.1 g 5 %

    Dietary Fiber 1.3 g 5 %

    Sugars 1.6 g 6 %

    Protein 15.9 g 31 %

    DIRECTIONS

  • Combine the 1st 9 ingredients; scallions, red bell pepper, garlic, ginger, mint, basil, cilantro, salt and red pepper flakes, in a food processor. pulse to paste. .
  • Remove from food processor and add to a large bowl.
  • Add all the shrimp to the food processor and pulse, stopping short of paste.
  • Add shrimp to mixing bowl with the vegetable mixture.
  • Add sesame oil, eggs, and lime juice and fold until well combined.
  • Add sesame seeds and 3 ounces of the bread crumbs. and fold again until well combined.
  • Form golf ball sized balls, or slightly smaller but keep size as evenly as possible, of the shrimp mixture. Makes about 48. Put them on a parchment papered baking sheet.
  • Refrigerate for 1 hour.
  • Remove shrimp from refrigerator.
  • combine the remaining 5 ounces of bread crumbs and the cornstarch in a bowl. combine well.
  • In another bowl, beat the 3 eggs.
  • Get out a cookie sheet.
  • roll each shrimp ball in the eggs, then roll, but do not press, in the breadcrumbs. Put on the cookie sheet.
  • Refrigerate 1 hour.
  • Cook in vegetable oil at 350 degrees for maybe 8 minutes but never turn your back on your deep fryer.
  • Let cool on an air rack or on paper towels on a baking sheet.
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