Crispy Shrimp Bombs

recipe

INGREDIENTS

Shrimps 500g

Corn flour 1 tbsp

Red chilli (crushed) ¼ tsp

Chicken powder 1 tsp

Black pepper (crushed) ¼ tsp

White pepper powder ¼ tsp

Ginger garlic paste 1 tsp

Iodised Himalayan pink salt ¼ tsp or to taste

Sesame oil ½ tsp

Soy sauce 1 tsp

Fish sauce 1 tsp

Spring onion leaves (chopped) 2-3 tbsp

Spring roll sheets (cut into thin strips) 7-8

Cooking oil for frying

Mayonnaise cup

Garlic (finely chopped) 1 clove

Sriracha sauce 1 tsp

Lemon juice 1 tsp

Sweet chilli sauce 3 tbsp

Fish roe (optional)

Cucumber

Cherry tomato

DIRECTIONS

 Remove head, legs, outer shell and tail of prawn. Make a slit with the help of knife and devein it.

 Wash thoroughly with water and chop well.

 In a bowl, add chopped shrimps, corn flour, red chilli crushed, chicken powder, black pepper crushed, white pepper powder, ginger garlic paste, pink salt, sesame oil, soy sauce, fish sauce, spring onion and mix well.

 Grease hands with cooking oil, take 80g of mixture, make a ball and coat with spring roll sheet and freeze for 30 minutes.

 In a wok, heat cooking oil and fry on medium flame until golden and crispy (makes 6).

 In a bowl, add mayonnaise, garlic, sriracha sauce, lemon juice, sweet chilli sauce, whisk well and transfer to a squeeze bottle.

 Bang bang sauce is ready!

 Garnish with bang bang sauce, caviar, green onion, cucumber and cherry tomato.

Courtesy: Food Fusion Recipe by Sobia Tariq