Fish and Sesame Dim SumTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Waiting time: 30 minutes
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:178.8 kcal
Proteins:10.9 g
Fats:13.5 g
Carbohydrate:3.8 g
Fibers:0.7 g
Sugar:1.5 g
Cholesterol:45.8 mg
Sodium:44.2 mg
Calcium:38.6 mg
Energy:295 kcal
Proteins:18 g
Fats:22.2 g
Carbohydrate:6.2 g
Fibers:1.2 g
Sugar:2.5 g
Cholesterol:75.5 mg
Sodium:72.9 mg
Calcium:63.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
100
g
raw shrimp
250
g
white fish fillet
5
ml
grated ginger
2.5
ml
chili paste
5
ml
nuoc mam
2
onions or 2 shallots
30
ml
vegetable oil
45
ml
sesame oil
15
ml
sesame seeds
4
sprigs of cilantro (optional for garnish)
pepper
METHOD
- Peel the shrimp; peel the onion.
- Cut the fish into pieces.
- In a food processor, finely chop the shrimp, fish and onion.
- Combine this mixture in a bowl with 1 tbsp. nuoc mam, the chili paste, ginger and sesame oil. Refrigerate for 30 minutes.
- Form into balls and place on a plate.
- Fry the shrimp and fish balls in 500 ml (2 cups) vegetable oil. Once they rise to the surface, they're cooked. Drain on paper towels.
- Serve immediately, garnish with cilantro. Sprinkle the balls with sesame seeds.
..........
Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including chop suey vegetables, chili paste and nuoc mam.
CHEF'S NOTES
This hors d'oeuvre can also be served as a first course, in which case wrap the balls in rice cake that has been soaked in warm water. Steam them for 6 minutes or cook them in the microwave at high power for 3 minutes.
Suzi Wan suggests serving them with mixed chop suey vegetables, available ready to use: bean sprouts, red and green peppers, carrots, bamboo shoots and black mushrooms. But you could also serve them simply with bean sprouts seasoned with scallion and nuoc mam.
