Ming Tsai

Recipes

Directions

In a food processor, combine the shrimp, shallots, chiles, coconut, brown sugar, lemon zest and juice and lime leaves. Process until well-combined; the mixture should have the consistency of ground meat. If too thin, add more coconut; if too thick, thin with lime juice and/or oil. Season lightly with kosher salt and freshly ground pepper. With wet hands, mold shrimp mixture into balls. Place rice flour in a shallow dish. Add 1/4-inch oil to a large skillet and heat to 325-350 degrees over high heat. Dredge shrimp balls in rice flour and shallow-fry them, turning once, until golden brown, about 6 minutes. Drain on paper towels and allow to cool slightly. Salt lightly. Serve with Soju-Tomato Sauce.

 

Soju-Tomato Sauce:

Pour the tomatoes and their liquid into food processor. Pulse tomatoes until finely chopped. Heat the olive oil in a large skillet over medium heat and add garlic cloves. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Add tomatoes to pan. Bring to a boil, with salt and red pepper, and boil for about 2 minutes. Add soju and simmer for about 8 minutes. Remove garlic cloves from sauce and add cream. Add the 2 tablespoons butter or oil, if using, and stir in to incorporate. Check for flavor.