Asian Shrimp Balls

Good appetizer served hot or cold. My preference would be cold, so not having to use the deep fryer while guests are present. Nice warm spice. Find a nice creamy, maybe horseradishy, sauce to dip them in.

• Ready In: 2 hrs 30 mins
• Serves: 12
• Yields: 48 golf ball sized

Ingredients

• 1⁄2 cup scallion, rough cut, white and green
• 1⁄2 cup red bell pepper, one small, deseeded rough chopped
• 3  large garlic cloves, chopped
• 1  teaspoon fresh ginger, finely chopped
• 1  teaspoon dried mint
• 1  teaspoon dried basil leaves
• 1  teaspoon dried cilantro
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon crushed red pepper flakes
• 2  lbs  large raw shrimp
• 8  ounces panko breadcrumbs, italian style
• 1  tablespoon  toasted sesame oil
• 5  eggs, beaten split 2 and 3
• 2  teaspoons lime juice
• 1  tablespoon toasted sesame seeds
• 2  tablespoons cornstarch

Directions

1. Combine the 1st 9 ingredients; scallions, red bell pepper, garlic, ginger, mint, basil, cilantro, salt and red pepper flakes, in a food processor. pulse to paste. .
2. Remove from food processor and add to a large bowl.
3. Add all the shrimp to the food processor and pulse, stopping short of paste.
4. Add shrimp to mixing bowl with the vegetable mixture.
5. Add sesame oil, eggs, and lime juice and fold until well combined.
6. Add sesame seeds and 3 ounces of the bread crumbs. and fold again until well combined.
7. Form golf ball sized balls, or slightly smaller but keep size as evenly as possible, of the shrimp mixture. Makes about 48. Put them on a parchment papered baking sheet.
8. Refrigerate for 1 hour.
9. Remove shrimp from refrigerator.
10. combine the remaining 5 ounces of bread crumbs and the cornstarch in a bowl. combine well.
11. In another bowl, beat the 3 eggs.
12. Get out a cookie sheet.
13. roll each shrimp ball in the eggs, then roll, but do not press, in the breadcrumbs. Put on the cookie sheet.
14. Refrigerate 1 hour.
15. Cook in vegetable oil at 350 degrees for maybe 8 minutes but never turn your back on your deep fryer.
16. Let cool on an air rack or on paper towels on a baking sheet.