Inspiration
FISH BALLS
1kg white fish fillets, no bones and skin
500g raw prawns, no shells and tails
150ml Kikkoman Naturally Brewed Gluten free Soy Sauce
100g fresh coriander
100g spring onion
50g ginger
1 tbsp garlic puree
1 egg
Zest and juice of 1 orange
120g potato starch
100g rice flour
2 tbsp sesame oil
2 tbsp sugar
DRESSING:
500ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
50g fresh coriander
70ml rice vinegar
50ml water
1tsp ginger, freshly grated
1tsp garlic, freshly crushed
2tbsp sugar
10g orange zest, grated
1 chilli pepper
2 tsp sesame seeds to garnish
STEP 1. TO MAKE THE FISH BALLS
Chop fish and prawns in a food processor.
Add minced herbs, spring onion, ginger, garlic and egg and mix, then stir in potato starch, rice flour and remaining ingredients.
Leave in the fridge for at least 1 hour.
Form balls from the fish mixture and blanch in boiling water for 1-2 minutes.
Put balls on skewers, brush with Kikkoman Gluten-free Soy Sauce and sprinkle with sesame seeds, then fry on all sides in a pan or on the grill.
STEP 2. TO MAKE THE DRESSING
Mix vinegar, Kikkoman Gluten-free Soy Sauce, sugar and orange zest, then add garlic, ginger, chilli, water and herbs.
Mix well and season to taste.