August 17th, 2017
From Toronto Eats, by Amy Rosen
For C-Plus gastrique: Pour soda into a small saucepan, bring to a boil, then lower to a simmer on low heat until reduced by three-quarters. Add vinegar and cook for another 10 minutes, until reduced further and slightly thickened. (You should have about 1 1/2 cups.) Set aside.
For the Bay scallop and shrimp balls: Place a food processor bowl and blade in the freezer and leave for 30 minutes.
Remove the equipment, add half of the shrimp to the bowl, and pulse quickly 3 times. Chop remaining shrimp. Place all of the shrimp and scallops in a bowl, add rice wine, 1 1/2 Tbsp cornstarch, sesame oil, salt, and pepper, and mix well. Cook a small amount of the mixture in a frying pan on medium to test for seasoning. Adjust if necessary.
Dip your hands in water, scoop mixture in your hands, and form into golf ball–sized balls. Set aside.
Place panko on a plate. In a small bowl, mix 1/4 cup cornstarch with 2 cups of water and stir. Working in batches, lightly dip shrimp balls into the cornstarch mixture. Transfer the balls to the panko and coat well.
Heat vegetable oil in a deep fryer or deep saucepan on medium, until it reaches a temperature of 325°F. Gently lower shrimp balls into the oil and deep-fry for 4 minutes, or until they reach an internal temp of 135°F. Using a slotted spoon, transfer the balls to a plate lined with a paper towels.
To serve, skewer a slice of red chili, then a leaf of Thai basil, followed by the balls. Place skewers on a serving platter (on a bed of shredded lettuce, if desired) and serve sauce on the side.