Recipe by: Lauryn Bodden & Brooke Caison 

Time: 45 minutes

Yield: 6 servings

Ingredients:

Chili Crisp Aioli

• 1/2 cup mayonnaise 

• 2 tablespoons chili crisp
• 1 tablespoons fresh lime juice
• 1 teaspoon chili-garlic sauce (like Sriracha)

Fried Ramen Shrimp Balls

• 1 lb raw shrimp, peeled and deveined, rinsed and patted dry

• 4 scallions, cut into quarters
• 1-inch ginger, grated
• 3 cloves garlic, grated or chopped
• 2 tablespoons Thai green curry paste
• 2 large eggs, beaten in separate bowls
• 1 1/2 tablespoons cornstarch
• Neutral oil, for frying
• 1 (3 oz) bag S’NOODS Spicy Miso Ramen

Steps:

Make the Chili Crisp Aioli

1. In a small bowl whisk together all the ingredients. Set aside. 

Make the Fried Ramen Shrimp Balls

1. To the bowl of a food processor, add shrimp, scallions, ginger, garlic, curry paste, egg, and cornstarch. Blend on high until a smooth paste forms. Transfer shrimp paste to a bowl and refrigerate until slightly firm, about 30 minutes. (Chilling helps to shape the balls without it being so annoying you want to chuck the ball out the window wee!)
2. Add enough frying oil to a medium pot until it comes up about 3-inches up the side. Preheat to 350°F.
3. Form mixture into 1-inch golf ball-sized balls, placing them on a sheet of parchment paper as you go. (The mixture can be sticky, so wet your hands and it’ll be less annoying to handle!)
4. In a medium pot, bring 1-inch of water to a simmer over medium heat. In batches: Gently transfer shrimp ball to a steamer basket, then place over boiling water, cover, and steam until opaque, about 5 minutes. (Alternatively—I lost my steamer basket in my recent move, so I used the microwave! I simply transferred my sheet of parchment paper with shrimp-paste balls to the microwave and heated them on high for :30-1:00 until opaque.) You’ll continue to cook the shrimp in a couple steps—don’t worry!
5. Finely crush ramen chips in bag using a rolling pin or blitz in a food processor until the consistency of breadcrumbs. Place in a shall bowl or plate. Place 1 beaten egg thinned with about 1 tablespoon water or milk in shallow bowl or plate.
6. Roll steamed shrimp balls in ramen crumbs, then in beaten eggs, then again in ramen crumbs, and transfer to a sheet of parchment or baking sheet.
7. Fry shrimp balls in batches until golden brown all over, being careful not to burn the chips, about 3 to 5 minutes.

Storing

• Store leftover balls in an airtight container in the fridge for up to 3 days.
• To reheat, bake in a preheated 375°F oven for about 4 minutes, or until hot and the crust is slightly crispy again. The internal temperature should be 165°F, if using a thermometer.