Okra-Wrapped Shrimp Balls
Matsutake Sauce
These elegant okra-wrapped shrimp balls feature a bouncy, savory seafood paste beautifully encased in vibrant green okra strips, finished with a rich matsutake glaze.
This dish transforms humble ingredients into a visual masterpiece reminiscent of tiny tied parcels. By stirring the minced shrimp continuously in a single direction, the filling develops a signature bouncy texture highly prized in Asian cooking. The earthy, savory matsutake sauce beautifully complements the natural sweetness of the shrimp and the fresh snap of the blanched okra.
Ingredients
- 300 g shrimp meat, peeled and deveined
- 10-15 pods fresh okra
- 1 tbsp green onion, finely minced
- 1 tsp ginger, finely minced
- 1 tbsp cooking wine
- 1 tsp matsutake seasoning
- 1 tbsp cornstarch
- 14 tsp white pepper powder
- 1 tsp cooking oil (for blanching)
- to taste salt
- 3 tbsp matsutake blanching sauce
Instructions
- 1Prep the okra
Trim the tough top stems of the okra so they sit flat. Using a small paring knife, carefully score the sides of the okra lengthwise without cutting all the way through, creating evenly spaced strips attached to the top.
Tip: Choose medium-sized okra pods that are tender and vibrant green for the best texture and visual appeal. - 2Remove the core
Gently peel back the scored outer strips of the okra to expose the inner core. Carefully pull out and discard the seed core, leaving only the splayed green strips intact.
Tip: Be gentle when separating the strips from the core to prevent them from snapping off entirely. - 3Prepare shrimp filling
Place minced shrimp meat into a bowl. Add minced green onion, ginger, a splash of cooking wine, matsutake seasoning, cornstarch, and pepper powder. Stir vigorously in one direction using chopsticks until the mixture becomes sticky and cohesive.
Tip: Stirring the paste continuously in one direction helps develop the proteins, giving the shrimp balls a much bouncier texture. - 4Blanch the okra
Bring a pan of water to a rolling boil. Add a few drops of cooking oil and a pinch of salt to the water, then drop in the prepared okra strips. Blanch them briefly just until they soften and become pliable, then remove immediately.
Tip: Adding oil and salt to the boiling water helps the okra retain its bright, vibrant green color during blanching. - 5Assemble the okra balls
Roll a portion of the seasoned shrimp paste into a smooth, round ball. Take a piece of blanched, splayed okra and gently fold the strips around the shrimp ball, using the stickiness of the paste to hold them in place.
Tip: The okra strips should be soft enough from blanching to easily wrap around the filling without snapping. - 6Arrange for steaming
Place the assembled okra-wrapped shrimp balls upside down on a heat-proof serving plate. Ensure they are spaced evenly so they will cook uniformly in the steamer.
Tip: Positioning them carefully helps the okra strips stay firmly adhered to the shrimp ball while they steam and set. - 7Drizzle with sauce
After steaming the shrimp balls over boiling water for 8 minutes, carefully remove the hot plate from the steamer. Using a small ladle, pour the savory matsutake blanching sauce generously over each piece. The hot sauce will enhance the flavor and give the dish a beautiful, glossy finish.
Tip: Pour the sauce while the dish is still steaming hot so the shrimp balls can absorb the flavors optimally.
