1⁄2cupred bell pepper, one small, deseeded rough chopped
3largegarlic cloves, chopped
1teaspoonfresh ginger, finely chopped
1teaspoondried mint
1teaspoondried basil leaves
1teaspoondried cilantro
1⁄2teaspoonkosher salt
1⁄4teaspooncrushed 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 g27 %
Total Fat 5.5 g8 %
Saturated Fat 1.2 g6 %
Cholesterol 172.8 mg 57 %
Sodium 695 mg 28 %
Total Carbohydrate17.1 g 5 %
Dietary Fiber 1.3 g5 %
Sugars 1.6 g6 %
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.