Shrimp "Croquettes" (Shrimp Balls)

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Feeling so uninspired with shrimp one day, I decided to just peel the little critters and try to make some fritters.

Technically, these aren't fritters, because TS tells me that fritters are usually more dough-y and/or battered.

With my brilliant name "critter fritter" now unavailable to me, I suppose I can call them shrimp ovals, because they aren't shaped like balls either.



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I think the shape -- if I may so myself -- is kind of nice but unintentional. I used a pair of tongs to grab a bit of the shrimp paste mixture from the bowl and dropped whatever was caught in between into some hot oil.

The shrimp ovals were very nice. It is not often that we have fried ovals or balls, so these were most welcome.

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Recipe
Shrimp "Croquettes" (Shrimp Balls)
Makes 12 two-inch or three-inch "ovals"

2 lbs shrimps, peeled (probably less because had to peel them)
1 tsp cilantro
1/4 cup green onions
1/2 tsp minced ginger
1 tsp mint
2 tsp garlic, minced
1 tbsp Shaoxing wine
1 tsp sesame oil
lemon juice, half a lemon
1 tsp salt
1/2 tsp pepper

Add all ingredients into a food processor and buzz until it forms a paste. Form shrimp paste into balls, oblongs or discs. Pan-fry, shallow-fry or deep-fry each until done.