January 20, 2020

From The Galley: Maui Beach Balls

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

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.