Naked Shrimp Dumplings
Sara Haddad and I had planned this extraordinary Asian dinner. Shrimp dumplings in a noodle soup (like here, except with shrimp instead of pork), thin, savory steak slices rolled up with peppers and carrots (like here), and fresh hot rice.
It mostly worked. The steak rolls (which i’ll tell you about later) and the soup turned out beautifully. But, right afte we had made this delicious shrimp mixture to pleat into wonton wrappers, we discovered that the wonton wrappers were MOLDY. What a downer.
But we didn’t panic! We brainstormed (and Googled, which is often the same thing). And we came up with these. Fried shrimp balls, a.k.a. Shrimp Falafel! They were phenomenal. We ate them dipped in chili sauce as a side dish to the steak rolls or floating in a brothy soup of cabbage, mushroom, and egg noodles. Sara took these great pictures, too.
Naked shrimp dumplings, also known as Shrimp Balls or Shrimp Falafel (thanks, Sara!)
(adapted from Steamy Kitchen)
1 pound ground shrimp (mince it in a food processor)
3 or 4 stalks scallion, finely minced
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 teaspoon sugar
1 teaspoon sesame oil
2 slices of toast, made into breadcrumbs and toasted in a dry pan
Mix everything up. Drop tablespoonfulls of the mixture into a pan with hot oil. Fry on both sides until golden brown. Makes about 20. Serve with chili sauce or plop them into a bowl of soup (for the soup option, maybe make them 1/2 tbs size).