Serves: 1
Total: 30M
Prep: 10M
Cook: 20M
- 1 1/2 lbs (680 g) shrimp, peeled and deveined
- 2 ripe avocados
- 1 tbsp black truffle paste
- 3 tbsp mayonnaise
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups wheat crumbs or panko breadcrumbs
- 1 bundle of spaghetti
- 1 tbsp minced garlic
- 2 tbsp sea urchin (uni) paste
- 1/2 cup (120 mL) heavy cream
- 1/2 cup (50 g) shredded cheddar cheese
- Butter (as needed)
- Chopped parsley (for garnish)
- Salt and freshly ground black pepper (to taste)
Prepare and Fry the Shrimp Balls: Finely chop the shrimp and dice the avocado. Combine them in a mixing bowl with black truffle paste, mayonnaise, salt, and black pepper. Mix thoroughly until well combined.
Shape the mixture into evenly sized balls. Dredge each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
Use the ThermoPro TP510 Digital Instant-Read Candy Thermometerto make sure the oil is at the ideal temperature. Heat oil in a deep fryer to around 330°F / 165°C, and fry the shrimp balls for 5–10 minutes or until golden brown and crispy. Set aside.
Make the Uni Cream Sauce and Combine: In a skillet, melt butter over medium heat. Add minced garlic and uni paste, and saute briefly until aromatic.
Pour in the heavy cream and about 1/2 cup (120ml) of water. Season with salt and black pepper. Stir in the shredded cheddar cheese and cook until the sauce thickens.
Add the fried shrimp balls into the sauce and coat them evenly, then remove and set aside.
Finish the Pasta: Add the cooked spaghetti into the remaining sauce in the skillet. Toss well to ensure the pasta is fully coated.
Transfer to a serving plate, top with the sauced shrimp balls, and garnish with chopped parsley. Serve immediately.
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