Shrimp Quenelles

The Japanese equivalent of French fish and shellfish quenelles, shinjo is made from fish or shellfish, salt, egg white, dashi (fish stock), and potato starch. No cream is added to the mixture.

In this recipe, the quenelles are very briefly cooked in oil for extra flavor and color. They are then served hot with tempura dipping sauce. They also taste delicious with just shoyu (soy sauce) and mustard paste. Fried or not, they are good in soup, too.