FRIED SHRIMP BALLS WITH LIME EMULSION 🍤 a culinary masterpiece of crispy perfection
Today @danielerossichef prepares a culinary masterpiece of crispy perfection: fried shrimp balls with lime emulsion. 🍤 Try making them yourself too! 👇RECIPE👇
INGREDIENTS for 8 balls weighing 50g each:
• 7 large Argentine shrimp
• 5 stalks of fresh ginger
• 20g of parsley
• 1/2 clove of garlic
• 5g of salt
• 20g of soy sauce
• 15g of extra virgin olive oil
• 4 slices of crustless bread
• 30/40g of plant-based milk
👉For the breading:
• All-purpose flour as needed
• Bread crumbs as needed
• 2 whole eggs
👉For the vegan lime emulsion, similar to mayonnaise:
• 100g of sunflower oil
• 50g of soy milk
• a pinch of salt
• a dash of lime juice
METHOD:
Clean the shrimp and remove the intestinal tract. Grate the ginger and garlic, then add a pinch of salt, soy sauce, and parsley. Mix all the ingredients and blend them with a blender. Use an ice cream scoop to form the shrimp balls.
Let's prepare the double breading: coat the balls with all-purpose flour first, then dip them in beaten eggs with a pinch of salt, and coat them with breadcrumbs. Repeat the process by dipping them again in the beaten eggs and breadcrumbs.
For the vegan lime emulsion, mix all the ingredients together and use an immersion blender to emulsify.
Once fried in plenty of vegetable oil, the shrimp balls will be soft on the inside and crispy on the outside. Serve them with the vegan lime emulsion, sesame seeds, and some watercress leaves.