Ingredients (for 4 to 6 people):
For the balls
- 200 g peeled prawns.
- 60 g shredded white cabbage.
- 60 g of Somen Kombu seaweed rehydrated and sliced (ref. NISAE2).
- 2 cloves of black garlic, minced (ref. NISAA2).
- 10 cl of yuzu juice (ref. NISIF5).
- 1 tablespoon of toasted black sesame oil (ref. NISYS32).
- 1 egg.
- Olive oil for cooking.
For the cromesquis
- 2 eggs.
- Wheat flour
- Panko breadcrumbs (ref. NISSFP-M).
- A deep-fryer.
Time required:
Preparation: 30 minutes.
Cooking: 5 minutes.
Difficulty: Easy.
Season: All year round.
Preparation steps:
1. Prepare the filling for the balls
In a non-stick pan, sauté the shredded cabbage, prawns and Somen Kombu seaweed with a little olive oil. Cook until the mixture becomes tender.
Off the heat, add the yuzu juice, the black sesame oil and the minced black garlic. Mix well to blend the flavours. Leave to cool in a deep bowl.
2. Shape the balls
Once the mixture has cooled, add the beaten egg to bind the ingredients.
Shape small balls of about 2 cm in diameter with your hands, making sure to pack the mixture firmly.
3. Coat the balls
Beat the other 2 eggs in a shallow dish.
Roll each ball first in the beaten egg, then in the flour, and finally in the panko breadcrumbs, pressing lightly so that the coating adheres well.
4. Cooking the cromesquis
Heat the olive oil in a pan or deep-fryer to 175°C.
Fry the balls for 3 to 5 minutes, until golden and crispy.
Drain on kitchen paper to remove the excess oil.
Tasting
Serve the cromesquis piping hot, accompanied by a light soy sauce or a ponzu sauce for extra freshness. These flavoursome bites, both crispy and melt-in-the-mouth, are perfect for a refined aperitif or a dinner with friends. The combination of seaweed, cabbage, black garlic and yuzu gives an umami dimension that will delight your guests.
Enjoy your meal!
