Sesame Shrimp Balls
Sesame Shrimp Balls
Ingredients
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1/4 lb (115 g) boneless, skinless chicken breast, cubed
- 1 egg
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) toasted sesame oil
- 2 tsp (10 ml) sambal oelek (or to taste)
- 2 garlic cloves, finely chopped
- 1 green onion, thinly sliced
- 1 tbsp fresh cilantro, finely chopped
- 2 green onions, white and green parts separated, thinly sliced
- ½ cup (125 ml) water
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) honey
- 2 tsp cornstarch
- 1 tsp (5 ml) sambal oelek (or to taste)
- 1/4 lb (115 g) oyster mushrooms, thinly sliced
- 2 tsp sesame seeds
- 2 tbsp (30 ml) peanut oil
- 4 cups (100 g) baby spinach
- Soy sauce (optional)
Instructions
- In the bowl of a food processor, pulse half of the shrimp with the chicken, egg, fish sauce, oyster sauce, sesame oil, sambal oelek, and garlic until smooth and sticky. Add the remaining shrimp, green onion, and cilantro. Pulse for a few seconds, just until the shrimp are chopped and still have a bit of a coarse texture. Transfer into a bowl. To keep the mixture cold, place the bowl of shrimp over a bowl filled with ice.
- Using a 1 tbsp (15 ml) ice cream scoop, scoop the mixture into balls. Lightly oil your hands and finish shaping the balls by rolling them in your hands. Place them on an oiled baking sheet as you go.
- In a large pot of salted boiling water, cook the shrimp balls, half at a time, for about 4 minutes or until they are cooked through, turning them frequently. Using a slotted spoon, remove them from the water and set aside on a warm plate. The shrimp balls will double in size while cooking, then deflate once removed from the water.
Sesame Shrimp Balls