Name: Fried Prawn Balls (Shinjyo)
Yield: Makes about fourteen
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp cornflour (cornstarch); 75 ml/5 tbsp second dashi stock or the same amount of water and 2.5 ml/½ tsp dashi-no-moto; 1 large (US extra large) egg white, well beaten; 30 ml/2 tbsp sake; 150 g/5 oz raw prawns (shrimp), peeled; 2.5 ml/½ tsp sansho; 25 ml/1½ tbsp ground sea salt; 1.5 ml/¼ tsp salt; vegetable oil, for deep-frying; ½ lemon, cut into 4 wedges

Preparation info

Makes about
fourteen

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

When the moon waxes in September, the Japanese celebrate the arrival of Autumn by making an offering to the Moon, and have a Feast. The dishes offered, such as tiny rice dumplings, sweet chestnuts and these Shinjyo, should all be round in shape.

Ingredients

150 g/5 oz raw prawns (shrimp), peeled
75 ml/5

Method

Mix the prawns, dashi stock, beaten egg white, sake, cornflour and salt in a food processor or blender, and process until smooth. Scrape from the sides and transfer to a small mixing bowl.
In a wok or small pan, heat the vegetable oil to 175°