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	Bob & Angie >> Recipe

	Recipe

SHRIMP BALLS

INGREDIENTS (serves 4)

• 500 grams shrimp
• pinch potato starch
• 2 tablespoons grated "yamaimo" (mountain yam)
• a [3 tablespoons beaten egg, 1/2 teaspoon salt, 1 tablespoon sake, 1 tablespoon flour, 1 teaspoon ginger juice]
• 3 tablespoons boiled edamame (soybeans)
• 1/2 pack shimeji mushrooms
• 8 "kinome" buds
• b [3 cups dashi, 3 tablespoons sake, 2 tablespoons sugar, 1 teaspoon salt, 3 tablespoons soy sauce]
• gingeroot

1. Peel and devein shrimp and coat in potato starch. Drain excess liquid
2. Chop (1) roughly and blend in food processor; add (a) and the grated yamaimo and mix thoroughly
3. Chop the shimeji into small pieces and boil
4. Shell the edamame; add to (2) and mix
5. Shape (4) into balls about 3 cm in diameter
6. Bring (b) to a boil and add (5);cook slowly
7. When done arrange on platter; thicken remaining liquid with potato starch to make a sauce - pour over while still hot
8. serve with "harishouga" (red pickled ginger)

   *Not just for everyday meals, with a little inspired arrangement, this makes a grand treat to serve guests!