ODEN WITH HOMEMADE SHRIMP BALLS
Oden is a comforting Japanese one-pot dish in which assorted fish cakes, vegetables, fried tofu and hard-boiled eggs are simmered in a dashi broth. Hondashi, bonito soup stock made from dried bonito and flavors of kombu, is a convenient pantry item that creates instant dashi. Homemade shrimp balls with fragrant ginger, garlic and scallions replace store-bought fish cakes in this version. As they poach alongside earthy mushrooms and daikon, the soup becomes fortified with deep seafood flavor. Inari-no-moto, found canned in most Asian markets, is deep-fried tofu that has been cooked in dashi, soy sauce and mirin until it softens and absorbs the sauce. The tofu adds texture and another layer of seasoning, but the hot pot is just as tasty without. Add udon noodles for a heartier meal.
Provided by Kay Chun
Categories dinner, seafood, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, arrange eggs in a single layer and add enough water to cover by 1 inch. Bring to a full boil, then cover and turn off the heat. Let stand for 10 minutes. Drain and run under cold water until eggs are cooled, then peel.
- Meanwhile, in a large pot, heat oil over medium. Add mushrooms and cook, stirring occasionally, until softened and lightly golden, about 3 minutes. Add 8 cups water, the daikon, cabbage and instant dashi powder, and bring to a boil over high heat. Reduce heat to medium and simmer until daikon is tender, about 15 minutes.
- While daikon cooks, in a medium bowl, combine shrimp, scallions, ginger, garlic, salt and cornstarch, and mix well. Using about a scant 2 tablespoons per shrimp ball, form mixture into 16 balls about 1 1/2 inches in diameter. Mixture will be sticky, so work with moistened hands.
- Add shrimp balls, inari-no-moto and eggs to pot and simmer until shrimp balls turn pink and are cooked through, about 5 minutes. Stir in udon, if using.
- Divide the shrimp balls, vegetables, tofu and udon among bowls. Halve eggs and add to bowls. Fill bowls with broth and serve with hot mustard on the side for dipping.
EASY CRISPY VIETNAMESE SHRIMP BALLS
This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.
Provided by Arads
Categories Appetizers and Snacks Seafood Shrimp
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
- Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
- Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
- Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
- Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 17.2 g, Cholesterol 156 mg, Fat 18.9 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 3 g, Sodium 385 mg, Sugar 2.7 g
SPICY SHRIMP BOIL WITH LEMON BUTTER
In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you'd like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.
Provided by Melissa Clark
Categories seafood, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
- Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
- Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
- Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
- Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
- To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.
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