Wednesday, September 9, 2009

Whisk Wednesdays—Spiced Shrimp Balls

Spiced Shrimp BallsSweetbread fritters were supposed to be on the menu today. However, they weren't something I wanted to taste, but may have to if they're on the list of recipes at Le Cordon Bleu Ottawa. Instead, the Whisk Wednesdays group decided Spiced Shrimp Balls sounded tastier and found it in one of Le Cordon Bleu cookbooks called Le Cordon Bleu Complete Cook Home Collection.

Moving away from typical French cuisine and into something a little more Asian-inspired was a nice change. Practicing deep-frying technique is always helpful and usually renders something crunchy and tender at the same time.

This is a simple recipe. I used my food processor to mince the shrimp into a purée. Then, I stirred in the remaining ingredients. After whipping the egg whites, I folded them into the mixture. Finally, I formed the shrimp mixture into balls and rolled them into sesame seeds.

I followed the same technique for deep frying that I learned when frying potatoes.


Serves 6

1½ pounds large uncooked shrimp
1 tablespoon oil
2 cloves garlic, crushed
½-inch piece fresh ginger, finely chopped
¼ teaspoon salt
2 teaspoons sugar
1 teaspoon chopped fresh cilantro
1 teaspoon cornstarch

½ egg white, whipped

2/3 cup sesame seeds

Oil, for deep frying

You can find the recipe for Spiced Shrimp Balls in the book Le Cordon Bleu Complete Cook Home Collection. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Spiced Shrimp BallsTasting Notes
Crunchy and yummy.

Next Class
• Grenadins de Veau au Coulis de Celeri-Rave (Veal with Celery Root Cream Sauce) pages 330-331 in Le Cordon Bleu at Home cookbook

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Running total: $1,521.17 + $19.04 = $1,540.21
($3.17 per serving)

Butter used so far:
12 pounds, 31 tablespoons

93% complete Basic Cuisine (on blog) / 3% in real life

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::Whisk Wednesdays::
We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.
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    katie said...

    i want sweatbread fritters!

    I am surprised shrimp balls are french - they seem so asian to me.

    Sounds delicious with a little bit of sesame oil dipping sauce.

    pigpigscorner said...

    Love the sound of the shrimp balls..great to hear about your experience, can't wait to hear what's next! I'm so excited for you..

    A Bowl Of Mush said...

    Oh wow! My mouth started watering like crazy when I saw these! I'm inspired, must make these!!

    Swee San said...

    wow, I did Le Cordon Bleu in Sydney, your building there looks prettier!! I completed Diplome de Patisserie ;) All the best !

    vanillasugarblog said...

    oh I don't blame you I don't want sweetbread fritters either, much prefer these little gems!

    Malak said...

    The shrimp balls look delightful. Crunchy on the outside, soft and tasty on the inside. I'm hungry just thinking about them. Love the LCB updates! Can't wait for the next installment!! Thanks so much for sharing!