TRIGGER’S

BUZZ VALADAO

 

8-10 wooden skewers (soak in water and soy sauce if baking)

½ lb. shrimp, peeled and boiled

2 tsp. soy sauce

½ tsp. 5 spice powder

1 tsp. chopped garlic

1 Tbsp. chopped parsley

1 egg white

1 ½ tsp. cornstarch

2 cups vegetable oil

1 cup panko breadcrumbs

¼ cup chopped pineapple

1/3 cup sweet Thai chili sauce

¼ cup Teriyaki sauce

 

Using a food processor, puree shrimp, soy sauce, 5 spice powder and garlic. In a bowl, whisk egg white then add cornstarch and parsley. Whisk thoroughly, then fold in shrimp mixture. Chill for at least 1 hour, then scoop into 1 ½ oz. balls. Insert skewer, roll in breadcrumbs. (If deep-frying, chill again for 1 hour.)  When baking, place on a well-oiled baking sheet in a 350 degree oven for 12-14 minutes. When frying, cook at 335 degrees for 3-4 minutes.

 

Dipping Sauce:

In a bowl mix Thai chili sauce and pineapple. Serve as a dipping sauce. Stripe lollipops with Teriyaki glaze.