Beet Poke with Sesame-Panko Shrimp Balls, Seaweed and Charred Onion

Courtesy of chef Alex Seidel


Shrimp Balls

1 lb shrimp, peeled and deveined
1 egg white
1 ½ Tbsp sesame oil
1 ½ Tbsp gluten-free tamari soy sauce
1 Tbsp lemongrass, minced
1 Tbsp cilantro, chopped
1 Tbsp fish sauce
1 Tbsp corn starch
2 tsp garlic, minced
2 tsp ginger, minced
2 tsp sriracha
1 ½ cups gluten-free panko-style coating


  1. Combine all ingredients except panko.
  2. In small batches, add mixture to food processor and pulse into coarse paste.
  3. Roll into desired size balls, then roll in panko to coat.
  4. Heat oil in large skillet pan to medium, about 350°F.
  5. Shallow-fry shrimp balls in skillet until cooked through.

Poke Salad

4 large beets
2 avocados, peeled and diced large
½ red onion, diced small
3 green onions, thinly sliced
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
3 Tbsp preservative-free poke sauce
1 lime, juiced
2 ounces black seaweed
2 ounces green seaweed
2 red Fresno chiles, thinly sliced
salt, to taste

1. Roast beets at 350°F.

  1. Cool, peel and cut into large dice.
  2. Combine beets, avocados, red onion, green onions, white and black sesame seeds in bowl.
  3. Toss with poke sauce and lime juice.

5. Season with salt, to taste.

To assemble: Spoon onto servings plates, garnished with seaweeds, sliced chiles and shrimp balls.

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