Rissoles - Shrimps

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the shrimp, removing their shells and intestines. Grate the ginger and garlic, and combine them with salt, soy sauce, and chopped parsley in a bowl. Blend everything into a smooth mixture using a food processor or immersion blender. This forms the base for the rissoles.

Step 2

Soak the crustless bread in the plant-based milk until soft. Squeeze out the excess milk and incorporate the bread into the shrimp mixture. Mix well until evenly combined, then shape the mixture into 3 equal balls of about 50 g each. Chill the balls briefly in the refrigerator to firm up.

Step 3

Prepare the coating by rolling each rissole in all-purpose flour. Dip them into the beaten egg (seasoned with a pinch of salt), coat in breadcrumbs, then repeat the process: dip back into the egg and finish with a second layer of breadcrumbs.

Step 4

For the vegan lime emulsion, combine sunflower oil, soy milk, a pinch of salt, and a few drops of fresh lime juice in a tall container. Blend with an immersion blender until the mixture emulsifies into a creamy, mayonnaise-like texture

Step 5

Heat a generous amount of neutral oil (e.g., sunflower oil) in a deep pan to 170–180°C (340–355°F). Fry the rissoles, turning occasionally, until golden brown and cooked through. Drain on paper towels to remove any excess oil.

Step 6

Serve the rissoles hot, sprinkled with sesame and poppy seeds, accompanied by the vegan lime emulsion for dipping.