Shrimp Balls with Soju-Tomato Sauce

By ajiann

Ingredients

• Shrimp Balls:
• 1 1/2 pounds Contessa shrimp, peeled
• 3 shallots, peeled and quartered
• 3 Thai bird chiles
• 1 cup unsweetened shredded coconut
• 1 tablespoon brown sugar, packed
• Zest of 2 lemons, juice of 1
• 4 tablespoons julienned Thai lime leaves
• Kosher salt and freshly ground black pepper
• 1 cup rice flour
• 1 cup canola oil
• Soju-Tomato Sauce
• One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
• 1/4 cup extra-virgin olive oil
• 8 smashed garlic cloves
• Red pepper flakes, to taste
• 1/4 cup TY KU soju
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter or olive oil for finishing the sauce
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Directions
In a food processor, combine the shrimp, shallots, chiles, coconut, brown sugar, lemon zest and juice and lime leaves. Process until well-combined; the mixture should have the consistency of ground meat. If too thin, add more coconut; if too thick, thin with lime juice and/or oil. Season lightly with kosher salt and freshly ground pepper. With wet hands, mold shrimp mixture into balls. Place rice flour in a shallow dish. Add 1/4-inch oil to a large skillet and heat to 325-350 degrees over high heat. Dredge shrimp balls in rice flour and shallow-fry them, turning once, until golden brown, about 6 minutes. Drain on paper towels and allow to cool slightly. Salt lightly. Serve with Soju-Tomato Sauce.

Soju-Tomato Sauce:

Pour the tomatoes and their liquid into food processor. Pulse tomatoes until finely chopped. Heat the olive oil in a large skillet over medium heat and add garlic cloves. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Add tomatoes to pan. Bring to a boil, with salt and red pepper, and boil for about 2 minutes. Add soju and simmer for about 8 minutes. Remove garlic cloves from sauce and add cream. Add the 2 tablespoons butter or oil, if using, and stir in to incorporate. Check for flavor.