VIETNAMESE FISH BALLS RECIPES

Steps:

• Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
• Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
• Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
• Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
• Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

Steps:

• Heat the dashi in a pot.
• When the dashi boils, drop in the fish balls. Cook for five minutes.
• Drop the shrimps into the broth. Cook for two minutes.
• Scoop out the fish balls and shrimps. Keep the broth simmering.
• Into the simmering broth, add the bok choy. Cook for five minutes and scoop out.
• Taste the broth. Add fish sauce if it has turned bland.
• Divide the noodles, fish balls, shrimps and bok choy among four bowls.
• Ladle in hot broth.
• Top the shrimp and fish balls noodle soup with sliced scallions before serving.