Ponzu Shrimp Potato Balls

You might remember that I received a bottle of Ponzu sauce through the Foodbuzz taste maker's program.

I made these shrimp balls and some in a croquette shape. I forgot to take any pictures of the flattened croquette shape, which is too bad, because I like them better that way.

They cooked evenly in the croquette shape, so just flatten them a little bit before baking.

I started with some boiled white potatoes ( from my garden!).

As a side note: I'm still using potatoes that I harvested from my garden last Fall.

They are a little wrinkly, but still yummy.

I riced the potatoes. This was about 2 cups of riced potatoes.


Then some roasted onions and red potatoes.
And a bag of 50 frozen defrosted shrimp.
Plus a little roasted garlic paste.



Zipped up in the food processor with a *dash* of cilantro.
Don't you love my cute spoon?!?
My friend Carol gave it to me.




Then 1/2 cup of Ponzu, an egg and 1/2 cup Parmesan cheese.
Add everything together and blend in the food processor.
After you have mixed everything together - made your "dough" - put it in a bowl and refrigerate over night.
The next day prepare your shrimp ball/croquette making area: one bowl with flour, one bowl with a whisked egg and one bowl with Ponzu breadcrumbs.
Take a tablespoon sized ball of dough and roll it first in the flour, next in the egg and finally in the breadcrumbs.
Continue with the rest of the dough.
Bake on a greased baking sheet and bake at 400F degrees for 10 mins or until toasted brown.

Smashed Purple Potato Crab Croquettes with Choron Sauce

Smashed Purple Potato Crab Croquettes
1/2 lb. purple/all blue potatoes - cooked and riced
1 1/4 tsp salt
1/4 cups cream
1 Tbs butter
2 Tbs olive oil
2 Tbs garlic puree
1/4 cup chopped red peppers
1/4 cup chopped yellow peppers
1/4 cup fresh chopped green onion
1 lb canned crab meat (about 2 cans)
1/4 cup Parmesan cheese
2 tsp Lawry's seasoning salt
2 Tbs mustard
2 Tbs lemon juice
For breading:
bread crumbs
(I used Panko extra crispy)
flour
more Lawry's seasoning salt
egg - whisked

Mix all croquette ingredients together. In 3 small bowls prepare breading. One with the egg, one with the bread crumbs, one with the flour and Lawry's combined.
Take 1 Tbs sized balls of croquette mixture. Gently form a ball and roll the ball first in the flour/seasoning mix, then the egg and then the bread crumbs.
Place ball on a well grease baking sheet. Gently press ball down to form a 1/2 inch thick disc.
Continue with the rest of the croquette mixture.
Bake croquettes at 450F degrees for 10 mins or until browned.
Serve with Charon sauce - recipe below.

Charon Sauce

First step:

1 cup chopped, seeded,peeled tomatoes (I used 1/2 a can)

3 Tbs dried tarragon

2 Tbs. minced shallots or onion

1/3 cup vinegar

2 cups wine

2 Tbs parsley

Second step:

4 egg yolks

(I used the whites to dip the croquettes in)

2 tsp. lemon juice

1 Tbs water

1 Tbs mustard

1/2 tsp salt

1/4 tsp cayenne pepper

2 sticks butter, melted and warm

Combine all the first step ingredients and simmer over med-high heat for 20 mins. Remove from heat and strain liquid. Discard tomato/onion/tarragon/ect and return strained liquid to the stove.

Continue cooking over med-high heat until mixture is reduced.

This is going to take a while.

Reduce liquid to a thick dark syrup - 3-4 Tbs.

Remove from heat and continue with second step.

Second step: Making Hollindaise Sauce. Reserve butter, but combine all other ingredients in a bowl set over a pan of simmering water. Whisk continuously until mixture is thick and pale yellow.

Remove from heat and continue whisking vigorously. Add butter in 4 batches. Continue to whisk. Add tomato mixture and continue whisking until combined.

Place sauce over a pot of warm water, off of the heat, and cover to keep warm. Stir occasionally until needed.

This is me. Waiting and waiting for the tomato mixture to reduce.