Almond-Crusted Shrimp Balls with Mango Sauce

In place of the usual breadcrumbs, these delightful shrimp balls are encrusted with nuts. The almonds give the dish a new taste dimension and added vitamin E too!

Serves 4  Prep Time 45 minutes  Cooking Time 15 minutes

For the mango sauce
1 cup fresh mango purée
1/4  cup cane or white wine vinegar
1/2 cup sugar
1/2 teaspoon ginger juice
1/4  teaspoon salt
dash of white pepper

For the shrimp filling
500 grams medium shrimp, peeled, deveined, and chopped coarsely
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped spring onions
1 clove garlic, minced
1 tablespoon grated ginger
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons all-purpose flour
1/4 cup breadcrumbs
1 egg

12 medium shrimp, peeled, deveined with tails left on
1 cup all-purpose flour seasoned with a dash of salt and pepper
2 eggs, beaten lightly
2 cups almond slivers
oil for deep-frying

1  Make the mango sauce: Mix all ingredients in a saucepan and simmer for 5 minutes; set aside and cool.

2  Make the shrimp filling: Chill chopped shrimp until almost frozen. Season with salt and pepper, and mix well until they become almost pasty. Add the rest of the ingredients and mix together until well incorporated. Chill for 30 minutes. Make sure the mixture is kept cold the entire time.

3  To assemble, divide shrimp filling into 12 portions and shape them into balls. Insert a whole shrimp in the center of each ball, leaving the tail exposed. Dredge in flour, dip in egg, then roll in almond slivers. Chill until firm.

4  Before frying, reshape to form perfect balls. Deep-fry until golden brown. Drain on paper towels. Serve with the mango sauce.

Photography by Miguel Nacianceno | Styling by Rachelle Santos

• Be the first one to comment...