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725. California Farm Gochujang Shrimp Balls in Breadcrumbs
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Chef :
Hobby Horseman725. California Farm Gochujang Shrimp Balls in Breadcrumbs
Simmer one pound, 16 extra large, unpeeled fresh shrimp in 2 Tbs of gochujang pepper paste and heavy cream and you end up with creamy shrimp coated evenly with just the right mild spicy pepper flavor. Peel and chop the cooked shrimp to be mixed with a ragout base and made into 16 egg size balls. The shrimp balls can be frozen and deep fried in 3 minutes without thawing and served as snacks, or lunch or dinner. Serve with lemon wedges and dipping sauces. Or, even easier, bake in air fryer oven, 20 minutes.
Ingredient
Food ration :
2 people, 8 lunches, 16 ballsCooking time :
1 hour prep, freeze, 3 min deep fry
2 Tbs
gochujang paste
1 Tbs
avocado oil
1 cup
Whipping cream
4 Tbs
ghee (doesnt splatter)
8 Tbs
all purpose Flour
2 Cups
Breadcrumbs
Tsp
mayo as dip, or
Tsp
ketchup, or
Tsp
mustard
Cooking instructions
* Step 1
Taste and test fry first: Stirfry 4 large fresh shrimp in a Tsp of avocado oil and 1/4 Tsp of gochujang paste in wok till the shrimp is pink. Taste the stirfried shrimp and increase or decrease the amount of paste till you have your perfect spice level. Now use gochujang for the other shrimp in the same proportion. Mine came to 2 tablespoons per pound of fresh unpeeled shrimp.
* Step 2
Add 1 cup heavy cream to the fresh shrimp in wok and bring to boil. Add 2 Tbs gochujang paste and simmer 15 minutes with lid on. Cool and peel the shrimp. Use shrimp gochujang cream for making ragout base. Peels go to the cat.
* Step 3
Make the ragout. Ragout is a meat sauce like chili, liquid when warm, solid when cold. Use a skillet. Bake flour in ghee till golden. Make smooth with shrimp gochujang cream, whipped egg yolks, add corn starch dissolved in cold water, bring to boil. Stir till thick and fluid.
* Step 4
Mix shrimpmeat with ragout. Cool till solid like ground beef. Make egg size shrimp balls. Roll ragout in bread crumbs, then egg whites, then breadcrumbs again. Then, freeze.
* Step 5
Fry 4 frozen shrimpballs at a time in 375F degree oil till golden, 3 minutes, drain, serve. They should be hot and golden brown on the outside, with warm shrimp ragout on the inside, pleasantly spicy. Only fry four frozen balls at a time to keep the oil hot in the fryer, it keeps the shrimp balls from getting oily. Serve with mayo, ketchup, or mustard, and fresh lemon wedges.
* Step 6
You can also bake frozen shrimpballs in the airfryer oven at 400F degrees, 20 minutes.
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