Corn shrimp balls

 

Ingredients: 1 corn cob (about 180g), 250g shrimp (approximately 10 shrimp), 1 egg yolk, about 3 tablespoons of all-purpose wheat flour, a pinch of salt, a splash of sake.

Step 1: Begin by scraping the kernels off the corn cob and gently loosening them with your hands. Peel the shrimp, ensuring to remove any black veins present. Rub the shrimp with a touch of salt and half a tablespoon of sake. Afterward, give them a quick rinse under water, pat dry, and roughly chop.

Step 2: Combine the corn kernels and chopped shrimp in a bowl. Introduce the egg yolk and thoroughly mix. Gradually add the wheat flour, stirring until the mixture forms a firm dough that can be easily rolled into balls—resembling the texture of natto.

Step 3: Heat your oil to around 170 degrees Celsius (338 degrees Fahrenheit). Dampen your hands slightly and shape the dough into small balls. Carefully place the balls into the hot oil and fry for 2-3 minutes, or until they turn a delightful golden hue. Once ready, remove them from the oil and allow them to drain.

Step 4: Gently transfer the cooked shrimp and corn balls to a serving dish. Sprinkle a touch of salt over the top, enhancing their flavors. 

Your Corn Shrimp Balls are now ready to be enjoyed—a harmonious blend of corn's sweetness and shrimp's savory goodness, all encased in a delightful crispy exterior.