French Colonial Shrimp and Brie Cheese Balls VN Style!
Recipe courtesy of my daughter Michelle Stieffel
Yield - 6-8 Appetizer servings with 3-4 Balls per Serving
This recipe is inspired by the fusion of three cultures; the Colonial French into both South Louisiana and Vietnam. The latter two's cuisine were and are highly influenced and embraced by the culinary styling's of the traditional French cooking.
An important tip is to know your fryer, it has got to be accurate. You really have to keep the temperature constant, too hot and they will brown too quickly... TOO low and the panko will not brown and the filling will leak out. I strongly suggest that you have an accompanying candy thermometer. These are very accurate and will help you keep the temperature correct!
Also, if the hostess desires to serve buffet style. Place the lot of mint and basil on a large (decorative) serving tray and add the fried balls, decorate with cucumbers and pickled vegetables. Arrange bowls of dipping sauces. As I say below, only choose 3-4 dipping sauces.
The shrimp-brie balls are even great an hour after frying... Great for a leisurely Sunday brunch!
1- 1/2 LBS FRESH LOUISIANA MEDIUM TO SMALL SIZED SHRIMP (Peeled, 50-70 Count largest, and refrigerated)
2 TBSP ROUSES COMPLETE SEAFOOD BOIL
1 TSP CARAVELLE Brand SHRIMP PASTE with BEAN OIL (Preferred) or Common SHRIMP BASE
TBSP FRESH DILL WEED (Chopped)
1- 1/2 LB WHEEL of BRIE (Prepped in advance, peeled of rind coating, coarsely chopped and refrigerated)
LOT CANOLA OIL (follow fryer fill recommendations!)
2 TBSP WATER
6 CUPS PANKO BREAD CRUMBS
Garnish and Plated Ingredients
LOT Sprigs of FRESH SWEET BASIL LEAVES
2 MEDIUM SIZED CUCUMBERS (Peeled, deseeded, and julienned into 3" long sticks)
CARROTS (Peeled, and Julienned into 3" long sticks then marinated in Apple Cider Vinegar
2 DAIKON RADISH (Peeled, and Julienned into 3" long sticks and marinated in Apple Cider Vinegar overnight)
Place carrot and daikon juliennes in a ZipLoc with vinegar, refrigerate. (This should be done hours or a day before serving)
Suggested Dipping Sauces and Sprinkles
(These are way TOO many suggestions for what you need, flavors will become confused! The hostess should choose 3 or 4 of the above, depending on knowing her guests brunches taste!)
Louisiana Hot Sauce
Hot Bean Chili Sauce!! (GREAT!)
Tony Charcire's Creole Seasonings
Creole Remoulade Sauce
Fresh Lime Wedges
Sriacha Hot Chili Sauce
Sweet Chili Dipping Sauce
Suggested Specially Equipment
Caravelle Brand Shrimp Paste with Bean Oil (available at most Asian Supermarkets)
Wax Paper lined Baking Sheet
Residential Electric Tabletop Fryer
Candy Thermometer (Highly Recommended)
Wire Rack (for cooling fried balls)
In a medium sized (about 2 gallon) stock pot, fill about halfway with water (or Shrimp Stock) and bring to boil. Add the Rouse's Complete Seafood Boil and shrimp. Poach for about 2 minutes. Do NOT OVERCOOK shrimp. Drain shrimp, cool in cold water, drain and coarsely chop. Taste shrimp, if desired add 1 teaspoon of the shrimp paste and fold in (See above). Add to the brie and chopped dill weed, gently mix. Refrigerate for at least 10 minutes.
In stainless steel bowl, add water to dip hands. This technique will minimize the shrimp/cheese filling adhering to your skin. Using your water, moisten hands, separate out enough to roll into a 1-1/4" diameter, roll the filling into a tight ball. Place on a waxed paper lined baking sheet. Continue until all filling is used. At this point the cook can cover with film and refrigerated or even freeze for later use!!
Meanwhile, preheat fryer with oil to 360F.
In a stainless steel bowl, crack eggs, add water and scramble. Quickly emulsify to add air to the batter. In a separate bowl add panko bread crumbs. Align equipment in this order... water bowl, shrimp/brie filling, batter, panko, fryer and cooling racks.
Roll balls in egg batter, then completely coat with panko bread crumbs... Gently place in fryer basket. DO NOT OVER LOAD FRYER! 4- 5 balls at a time. These will brown within 1-2 minutes, do not let the fryer oil temperature to drop lower than 350F. If the balls start to leak filling, you have fried them TOO long!
When fried, remove to wire
rack to cool. Continue until all of the filling is consumed.
For best results serve after 5 minutes of frying!
If Dill Weed is not your favorite herb then substitute with chopped Curly Parsley or
Fresh Sweet Basil.
See Ingredient Suggestions ABOVE!
Smear selected sauces on serving plate or use small 1 oz dipping bowls. Nicely arrange several basil leaves and julienned veggies. Then place 3 or 4 fried balls on plate. SERVE quickly and warm; with some chopsticks for dipping! OH, AND along with a nice dry Champagne!
Important!! Refrigerate the filling for a short period, then roll and coat with the batter and panko. The chilling of the shrimp-brie stuffing will inhibit melting while the panko breading is browning. Do NOT allow the oil temperature to drop below 350F. This will brown the panko breading while not melting the brie filling. The final product should be internally warm but not searing hot to the tongue.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - June 04, 2017, Aurora Catering, Inc. All rights reserved.
Revised: June 04, 2017