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shrimp salmon fillet shallots white bread sesame seeds SWEET POTATO SESAME sweet potatoes rice flour sugar sesame seeds oil
Viewed: 46 - Published at: 6 years agoIngredients
- 6 None large, raw shrimp, peeled, deveined
- 3.5 oz smoked salmon fillet, flaked
- 4 None shallots, chopped
- 4 thick slices white bread
- 1/4 cup sesame seeds
- None None FOR THE SWEET POTATO SESAME BALLS
- 2 None medium sweet potatoes, cooked, mashed
- 1/3 cup rice flour
- 1/2 tbsp sugar
- 1/2 cup sesame seeds
- None None oil, for shallow-frying
Method
- To make the shrimp toasts, combine shrimp, salmon and shallots in a food processor. Process to a paste. Season. Spread mixture on bread. Remove crust and halve bread diagonally. Dip tops into sesame seeds.
- Heat oil in a frying pan over medium heat. Fry shrimp toasts for 1 min per side, or until golden brown. Drain on paper towels.
- To make the sweet potato sesame balls, combine mashed sweet potatoes, rice flour and sugar in a bowl. Roll teaspoonfuls of mixture into balls. Roll in sesame seeds to completely coat.
- Heat oil in a wok to 350°F. Working in batches, deep-fry balls for 3-4 mins, until golden brown, turning constantly. Drain on paper towels.
