From The Galley: Maui Beach Balls

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.

Coastal recipes to fill your with the aroma of the seaside life. From the coastal cooking for your salty life. 

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