tasty!! hard to keep round shape, turns out looking like shrimp nuggets
Fried Prawn Balls (Shinjyo)
Makes about Fourteen
5 oz raw prawns, peeled
5 tbsp second dashi stock or same amount of water and .5tsp dashi-no-moto
1 large egg white, well-beaten
2 tbsp sake
1 tbsp cornstarch
.25 tsp salt
vegetable oil, for frying
To serve:
1.5 tbsp ground sea salt
.5 tsp sansho
.5 lemon, cut into 4 wedges
1. Mix the prawns, dashi stock, beaten egg white, sake, cornstarch, and salt in a food processor or blender, and process until smooth. Scrape from the sides and transfer to a small mixing bowl.
2. In a wok or small pan, heat the oil to 347F.
3. Take two dessertspoons and wet them with a little vegetable oil. Scoop about 2 tbsp prawn mix into the spoons to form a small ball. Carefully plunge the ball into the hot oil and deep fry until lightly browned. Drain on a wire rack.
4. Mix the salt and sansho on a small plate. Serve the fried prawn balls on a large serving platter or on four serving plates. Garnish with lemon wedges and serve hot with the sansho salt.