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.
