From The Galley: Maui Beach Balls

INGREDIENTS:

Rice, cooked and cooled 4 cups

Mahi, diced fine 4 oz

Shrimp, diced fine 4 oz

Pepperjack Cheese, shredded 1 c

Corn, cut off the cob 2 ears

Scallions, slice across fine ½ cup

Baking powder 1 Tbl

Eggs 4 ea

Kosher salt 1 Tbl

Panko, Japanese bread crumbs 2 cup

Furikake, shredded nori seasoning ½ cup

COOKING PROCESS:

Place the first 6 ingredients in a mixing bowl and mix until combined completely. Add the eggs, salt and baking powder and mix until completely incorporated. In a separate baking pan mix the panko

and Furikake. Portion the mixture in 1 oz balls and roll with your hands to compact, place in the panko mixture and roll until completely coated. Set aside in the refrigerator until needed.

To cook fill a deep sauce pot with 2” of oil and put over a medium high heat until 350 degrees. Place the balls in the oil being careful not to splash yourself or over fill. Allow to cook for 2 minutes until golden brown. Remove with a strainer and place on a paper towel to drain the oil. Hold in the oven at 200 or serve immediately.

Suggested sauces – Sweet chili sauce, Mango mustard, Wasabi vinaigrette, remoulade or your favorite dressing.

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