Sesame Shrimp Puff
Makes about 80 Shrimp puffs
Puffs
Ingredients
1 lb. medium shrimp (21 to 25 size), peeled and deveined
1 tbs salt (to wash shrimp)
2 medium egg whites, lightly beaten
1 tablespoon olive oil
1 tablespoon vodka
1 tablespoon grated ginger
3 scallion, white part only, finely chopped
4 oz. fresh water chestnut, peeled and finely chopped (option)
1 tsp sesame oil
½ cup heavy cream
½ tsp kosher salt
½ cup toasted sesame seed(option)
1 tbs salt (to wash shrimp)
2 medium egg whites, lightly beaten
1 tablespoon olive oil
1 tablespoon vodka
1 tablespoon grated ginger
3 scallion, white part only, finely chopped
4 oz. fresh water chestnut, peeled and finely chopped (option)
1 tsp sesame oil
½ cup heavy cream
½ tsp kosher salt
½ cup toasted sesame seed(option)
Instructions
To clean the shrimp, mix 1 tbs salt with the shrimp in a large bowl. With two hands very gently rub the shrimp. Then wash the shrimp with cold running water until the water runs clean. Drain the water and dry the shrimp with paper towels
Cut the shrimp in small pieces. Process the shrimp in a food processor. Spoon the shrimp into a large mixing bowl. Spoon the shrimp into a large mixing bowl. Add the egg whites, vodka, sesame oil, grated ginger, scallion and salt and stir and mix well. Then add heavy cream and mix in one direction for 3 minutes, until the mousse are completely combined smoothly. Spoon into a bowl, keep refrigerated
Set a try with bread crumb, mix with toasted sesame seed. Set on the side a large non stick baking sheet. Spoon 1 teaspoon shrimp mouse into the bread crumb mixture, (or coat the shrimp mouse with sesame bread crumb mixture). With your finger slightly round the shrimp puff or you can with your hand very lightly flatten the shrimp ball.
Heat the oil to 350 degree. Deep fry the shrimp puff until slightly gold.
Or you can flatten the shrimp and pan fry the shrimp on a non stick pan.
Cut the shrimp in small pieces. Process the shrimp in a food processor. Spoon the shrimp into a large mixing bowl. Spoon the shrimp into a large mixing bowl. Add the egg whites, vodka, sesame oil, grated ginger, scallion and salt and stir and mix well. Then add heavy cream and mix in one direction for 3 minutes, until the mousse are completely combined smoothly. Spoon into a bowl, keep refrigerated
Set a try with bread crumb, mix with toasted sesame seed. Set on the side a large non stick baking sheet. Spoon 1 teaspoon shrimp mouse into the bread crumb mixture, (or coat the shrimp mouse with sesame bread crumb mixture). With your finger slightly round the shrimp puff or you can with your hand very lightly flatten the shrimp ball.
Heat the oil to 350 degree. Deep fry the shrimp puff until slightly gold.
Or you can flatten the shrimp and pan fry the shrimp on a non stick pan.
Wasabi Crème fraiche sauce
Ingredients
1 (8-oz.) container crème fraîche
2 tablespoon wasabi paste
grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 tsp. minced chives or coriander
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoon wasabi paste
grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 tsp. minced chives or coriander
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Instructions
Place wasabi paste with 2 tablespoon water in a medium bowl
Mix well until totally smooth. Add zest lemon, juice, chives, sugar and taste with salt and fresh ground pepper. Keep Refrigerated until ready to use.
Mix well until totally smooth. Add zest lemon, juice, chives, sugar and taste with salt and fresh ground pepper. Keep Refrigerated until ready to use.
