There is a word in Russian language — “zavodilovka.” I am not really sure if it’s a real word or my mom made it up. She was great with that — Google Translate got stumped. It means a non-urgent mostly useless undertaking that involves many steps and a lot of unnecessary hassle.
This word immediately came to mind when I saw this recipe in one of the old Williams-Sonoma cookbooks picked up yeas ago from someone’s sidewalk garbage. Even the name of it sounded posh and labor intensive — Grilled Shrimp Mouse. Nevertheless, I persisted.
Once a wordy description of the process was translated into my own cooking language, the recipe began to look doable. And after I went through the first two steps of the process in the morning before work — cleanup included — it turned out to be a fantastic prep for a super quick midweek dinner.
In short, it’s shrimp puréed in a food processor with aromatics, shaped in balls that are held together with cornstarch and egg whites, steamed, and finished on the grill. They were fantastic Vietnamese style wrapped into lettuce leaves with rice, Nuoc Chum and Nam Prik Pla sauces. Plus, some grilled okra on the side, because why not?
WHAT WENT IN
— 2 large shallots, quartered
— 2 cloves garlic
— 1 scallion, white part only, chopped
— 1 Tbsp fish sauce
— 1 tsp sugar
— 1 tsp cornstarch
— 1/2 tsp salt
— 1/4 tsp ground pepper
— 1 lb raw shrimp, peeled and deveined
— 2 egg whites, beaten until frothy
THE PROCESS
1. Combine all the ingredients besides the egg whites in a food processor until puréed.
2. Add egg whites and pulse to combine.
3. Shape into balls or little torpedos.
4. Line the bottom of a steamer basket with an oiled parchment paper or cabbage leaves.
5. Steam the mousse ball for about 5 minutes, covered, until they turn opaque.
6. Char them a little on the grill — a few minutes per side.
Did this make all that’s on those skewers Julia? I cannot wait to try it 😋
Yes, Sally, this quantity made all these skewers. It does make a good amount for a family dinner.