donderdag 21 november 2013

Shrimp Risotto Balls (Kopie)

1 1/2 cups cold leftover risotto
1 lb fresh prawns, peeled and deveined
salt and pepper
2 tablespoons cornstarch
oil for deep frying
Blitz the prawns in a food process the prawns until they come together into a smooth paste. Season with salt and pepper. Shape the risotto balls using about 1/3 of a cup of risotto for each ball. With wet hands, cover your risotto ball with the shrimp paste. Roll each ball in the corn starch (you want a very light coating).

Heat oil in a deep sided pot to 375F. You want enough oil to cover your balls. Carefully lower the balls into the oil and deep-fry. Flip once or twice. Keep a close eye on the balls, when they’re done, the shrimp will turn from grey to a delicious pink. They’re done when they’re golden brown and crispy, about 6-8 minutes. Drain on paper towels and enjoy hot!

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