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Shrimp Balls with Soju-Tomato Sauce

These shrimp balls would make a wonderful party appetiser.


  • For the Soju Tomato Sauce:


  • 1.

    In a food processor, combine the shrimp, shallots, chiles, coconut, brown sugar, lemon zest and juice, lime leaves and lime juice. Process until well-combined; the mixture should have the consistency of ground meat. If too thin, add more coconut; if too thick, thin with lime juice and/or oil. Season lightly with kosher salt and freshly ground pepper. With wet hands, mold shrimp mixture into balls. Place rice flour in a shallow dish. Add 1/4-inch oil to a large skillet and heat to 325-350 degrees over high heat. Dredge shrimp lollipops in rice flour and shallow-fry them, turning once, until golden brown, about 6 minutes. Drain on paper towels and allow to cool slightly. Salt lightly. Serve with Soju-Tomato Sauce.

  • For the Soju Tomato Sauce::

  • 1.

    Pour the tomatoes and their liquid into food processor. Pulse tomatoes until finely chopped. Heat the olive oil in a large skillet over medium heat and add garlic cloves. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Add tomatoes to pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Add soju and simmer for about 8 minutes. Remove garlic cloves from sauce and add cream. Add the 2 tablespoons butter or oil, if using, and stir in to incorporate. Check for flavor.


Serves 4 as an appetizer.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Shrimp Balls with Soju-Tomato Sauce.


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