Shrimp Balls with Soy-Lime Ginger Sauce

Prep Time: 15 minutes

Cooking time: 2 minutes

Yields: 28 shrimp balls

1 ½ pound medium size shrimp, peeled and deveined, coarsely chopped

¼ cup half and half

½ to 1 teaspoon salt

½ cup AP flour

2 tablespoons cornstarch

¼ cup corn meal

3 tablespoons black sesame seeds

1 teaspoon baking powder

2 tablespoons brown sugar

Process all ingredients in a food processor until smooth.

Meanwhile bring 1 ½ quarts water to boil using a large stock pot, about 10 minutes.

Wet your hands and mold about 1 tablespoon of the shrimp mixture and shape into balls. 

Slowly drop balls into boiling water and cook for 2 minutes until balls float. (Please allow it to cook for 2 minutes to thoroughly cook the flour)

Scoop balls out and put into strainer to drain excess water.

Serve right away.

1 cup light soy sauce

Juice of 1 lime

3 tablespoons ginger, peeled and minced

Combine all sauce ingredients in a small bowl and serve with the shrimp balls.