Thursday, March 7, 2013

Spamchee Balls with Sesame Chili Mayo

Mary's recipe is submitted for the Chopped Challenge Round One Appetizer Basket including the following items: Spam (or a reasonable substitute like Taylor Ham or Ham Roll)
Shitake mushrooms
Flour or Rice
Sesame Oil

Hi there! Here’s my recipe!

Faced with this challenge my first thought was...ewww...Spam! Then I opened the can & my second thought echoed my first. When I was trying to think of what to make I kept coming back to sauerkraut balls, a Cleveland favorite. Since Cleveland is like our sister city at the other end of Lake Erie, I thought it was fitting to adapt that recipe to our challenge. Rather than bulk sausage, I ground the Spam. In the place of sauerkraut, I used the kimchee, o course. Mushrooms are definitely a natural fit with these two ingredients. The final product? Edible...definitely edible! The kimchee really shines in this recipe. Could be a new party favorite with your brave friends!

Spamchee Balls with Sesame Chili Mayo
by Mary Polovinuk

Makes 15 balls

6 ounces Spam, cut into cubes
5 dried Marx Foods Dried Organic Shiitake Mushrooms, reconstituted & coarsely chopped
4 ounces kimchee, coarsely chopped – I used my friend Brooke’s!
2 ounces cream cheese, softened
1 Tablespoon onion, chopped
1 egg, lightly beaten
1 Tablespoon flour
black pepper
1/4 cup rice flour
1/4 cup white flour
1 egg beaten
panko breadcrumbs

Process the Spam, mushrooms and kimchee in a food processor until coarsely ground & mixed well. In medium bowl mix with the cream cheese, onion, egg, flour and black pepper to taste.

Shape into 1-inch balls and freeze for about 30 minutes.

Mix the flours together and set up a dredging station with the flours in one bowl, beaten egg in one bowl and panko bread crumbs in a 3rd bowl. Coat spamchee ball in flour, then egg, then breadcrumbs. Deep fry for 3-5 minutes, until golden brown. 
Serve with Sesame Chili Mayo.
Sesame Chili Mayo
1/4 cup mayonnaise
1 teaspoon sesame oil
5 or 6 drops of Sriracha or other chili garlic sauce
1/2 teaspoon soy sauce

Mix all ingredients & refrigerate until ready to use.

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