The Aqui Nadie se Rinde Foundation hosts and event where attendees can meet the best chefs from Mexico City while supporting and fundraising children with cancer and their families. We support with our participation of Los Sabores de la Ciudad de México. As part of their donation, Chef Ip Sum Lam from the restaurant Zhen Ciudad de México shared the recipe with us for Crunchy Shrimp Balls.
INGREDIENTS for Crunchy Shrimp Balls
- 100 gr of fresh ground shrimp
- 70 gr of breadcrumbs
- ¼ tsp fine salt
- ¼ tsp refined sugar
- ¼ tsp chicken bouillon powder
- 1 tsp sesame oil
- 1 gr potato starch
- 1 liter oil
- 2 egg whites
INSTRUCTIONS
Add salt, sugar, chicken, powdered bouillon and potato starch to ground shrimp, moving constantly until incorporating the ingredients well.
Once the mixture is ready, slowly incorporate sesame oil and keep moving until it is perfectly integrated.
Once the mixture is ready, form small balls, coat in egg white, and cover with the bread crumbs.
Heat the oil, making sure that the temperature is not too high so that the bread becomes too brown.
Fry the shrimp balls until they have floated around for one minute.
Remove, drain the excess oil, and serve.
Special recipe for event of the “Fundacion Aqui nadie se rinde” at the Four Seasons Hotel, Mexico City in support and help for children with cancer.
