This is a light citrusy wine with floral notes.
It paired fabulously with the spicy citrus sauce that accompanied the shrimp balls.
In addition to the wine, I also used products from two additional sponsors for this course of Shrimp Balls with Tangerine Hatch Chile Sauce. As always all opinions expressed in this blog are 100% honest and 100% mine.
The lightly dried cilantro from Gourmet Garden was perfect in the shrimp balls.
A sauce made with a base of Not Ketchup had just the right amount of spice.
These little tender morsels would also make a perfect appetizer. When having a meal with a lot of courses it is important that you keep each course to just a taste so that your guests don't explode before the entree arrives.
This recipe made 28 little shrimp balls.
Serve each guest 3 or 4 of these little darlings with a schmear of the sauce.
Shrimp Balls with Tangerine Hatch Chile Sauce
Shrimp Balls adapted from My Grandmother's Chinese Kitchen
For Shrimp Balls:
3/4 lb. cooked shrimp, cleaned and shelled
3 T. lightly dried cilantro
1 egg white, beaten
1 t. sugar
1/2 t. salt
pinch white pepper
1 t. soy sauce
2 t. oyster sauce
2 t. sesame oil
1 t. hemp oil
2 t. dry sherry
Place shrimp in the bowl of a food processor and pulse several times until it is a paste like consistency. Remove to large bowl of a stand mixer fitted with the paddle attachment. Add the remaining ingredients and mix on medium speed for 4-5 minutes until the mixture is firm. With wet hands, to prevent sticking, roll into 28 small balls. Bring a large pot of salted water to a boil, add the shrimp balls, return to a boil and cook for 3-4 minutes until cooked through. Immediately rinse with cold water to stop cooking.
2/3 c. Not Ketchup Tangerine Hatch Chile
2 T. honey
1 T. soy sauce
Combine all ingredients in a small sauce pan over med high heat. Bring to a light boil, stirring to blend. Serve with Shrimp Balls Print Recipe