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Recipe
Beet Poke with Sesame-Panko Shrimp Balls, Seaweed and Charred Onion
Ingredients (Yield: 6 servings)
Shrimp Balls
1 pound shrimp, peeled and deveined
1 egg white
1 ½ tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 ½ tablespoons Kikkoman Gluten-Free Tamari Soy Sauce
1 tablespoon lemongrass, minced
1 tablespoon cilantro, chopped
1 tablespoon fish sauce
1 tablespoon corn starch
2 teaspoons garlic, minced
2 teaspoons ginger, minced
2 teaspoons Kikkoman Sriracha Hot Chili Sauce
1 ½ cups Kikkoman Gluten-Free Panko Style Coating
Poke Salad
4 large beets
2 avocados, peeled and diced large
½ red onion, diced small
3 green onions, thinly sliced
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
3 tablespoons Kikkoman Preservative-Free Poke Sauce
1 lime, juiced
2 ounces black seaweed
2 ounces green seaweed
2 red Fresno chiles, thinly sliced
salt, to taste
Instructions
To make Shrimp Balls: Combine all ingredients except panko. In small batches, add mixture to food processor and pulse into coarse paste. Roll into desired size balls, then roll in panko to coat. Heat oil in large skillet pan to medium, about 350°F. Shallow fry shrimp balls in skillet until cooked through.
To make Poke Salad: Roast beets at 350°F. Cool, peel and cut into large dice. Combine beets, avocados, red onion, green onions, white and black sesame seeds in bowl. Toss with Poke Sauce and lime juice. Season with salt, to taste.
To Assemble: Spoon onto servings plates, garnished with seaweeds, sliced chiles and Shrimp Balls.
Credit Chef Alex Seidel
