Japanese cuisine · Fish & Seafood

Ebi no Shinjo

Fluffy dumplings of shrimp and white fish, steamed and served in clear dashi with spring onions.

Ingredients · for 4 servings

• 300 g shrimp, peeled
• 200 g firm white fish fillet (e.g. cod)
• 1 egg white
• 2 tbsp potato starch
• 2 tbsp sake
• 1 tsp grated ginger
• 800 ml dashi
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 1 bunch spring onions
• 100 g snow peas
• Salt

Instructions

1. Pat the shrimp and white fish fillet very dry, cut into rough cubes and freeze for 15 min. — well chilled, the mixture will later bind more airily.
2. Purée the fish and two-thirds of the shrimp in a blender with egg white, potato starch, sake, the grated ginger and 1 tsp salt into a smooth, glossy paste.
3. Roughly chop the remaining shrimp and fold them into the paste so the dumplings get some bite; shape into 12 equal balls with wet hands.
4. Set the dumplings on an oiled steamer tray and steam covered for 10–12 min., until they feel firm and have clearly risen.
5. Heat the dashi with light soy sauce, mirin and a pinch of salt, cook the snow peas in it for 2 min. and cut the spring onions into fine rings.
6. Set three dumplings each into a deep bowl, pour over the hot clear broth and serve sprinkled with snow peas and spring onions.