Fried Scrimp Balls with Basil Chili Sauce
From boofie 15 years ago
- 15 minutes to make
- Serves 4
Reply to mystic_river1's four: shrimp, lemon, basil, couscous. Scrimp is not a typo!
Ingredients
- 3/4 lb raw shrimp, peeled and cleaned sans tails shopping list
- 1/2 cup cous cous shopping list
- 1/2 cup thinly sliced scallions shopping list
- 1 hot red chili, minced shopping list
- 1 tsp grated lemon zest shopping list
- Salt and pepper to taste shopping list
- ********************** shopping list
- About 2 cups panko crumbs shopping list
- oil for frying shopping list
- ********************** shopping list
- 3 tbsp olive oil shopping list
- 3 cloves of garlic, minced shopping list
- 2 hot red chilis, sliced or diced shopping list
- 1 tbsp sugar shopping list
- 1 tbsp oyster sauce shopping list
- 1 tbsp fish sauce shopping list
- 1 tbsp low sodium soy sauce shopping list
- A handful of basil leaves shopping list
How to make it
- Soak couscous in hot water for 1 minute. It should still be firm, but no longer crunchy.
- Mince shrimp to a very fine, but not paste-like, mince either by hand or with your food processor.
- Fold couscous, scallions, zest, and chili into shrimp and combine well.
- Form shrimp mixture into balls. Cover and allow to chill for at least thirty minutes for firming. Allow to sit at room temperature for 5 minutes before frying.
- When ready to fry, fill you wok 1/3-1/2 way up the side with oil. Heat until surface ripples but doesn't smoke.
- Roll scrimp balls in panko crumbs to coat.
- 7-8 at a time, carefully add scrimp balls to hot oil and fry 3-4 minutes, rotating often to ensure even browning. Drain on paper towels and serve with chilled rice vermicelli and basil chili sauce.
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- Heat oil in a skillet over medium high heat. Sautee garlic and chilies 2-3 minutes. Do not burn garlic.
- Add sugar, oyster sauce, fish sauce, and soy sauce. Heat and stir until sugar is dissolved.
- Throw in basil and mix. Remove from heat and allow to cool slightly.
- Puree sauce in your blender until it reaches desired consistency. If you prefer a thinner sauce, slowly stream in white vinegar while blending.
People Who Like This Dish 4
- choclytcandy Dallas, Dallas
- clbacon Birmingham, AL
- txbackyardcook FORT WORTH, TX
- boofie Salt Lake City, UT
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The Rating
Reviewed by 1 people-
DAMN GIRL YOU SKILLS, LET ME SLAP 5 ON THIS 1 !
txbackyardcook
in FORT WORTH loved it
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BRING THE HEAT BABY...............LETS SPICE IT UP!
txbackyardcook
in FORT WORTH loved it
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