Ingredients:
- 3/4 lb (375 g) blow fish (not Japanese), about 10 - 12;
- 1/2 lb (250 g) shrimps, about 8 - 10;
- 1 tablespoon cornstarch;
- 1/4 cup (60 ml) vegetable oil;
- 2 Jalapeno pepper, seeded and cut into thin slices;
- Sea salt.
For dipping sauce
- 1/2 cup (60 ml) lemon/lime juice;
- 2 tablespoons Japanese vinegar;
- 2 tablespoons Chinese red vinegar;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 3/4 tablespoon fish sauce;
- 1/2 tablespoon honey, adjust for taste;
- A pinch sea salt;
- 1 teaspoon sesame oil.
Recipe:
Serving for 2
- Clean blow fish and take out bones;
- Clean shrimps and devein;
- Wrap them in paper towel to dry;
- Finely mince shrimps in a food processor;
- Mix with a pinch of cornstarch to thicken;
- Stuff blow fish with mince shrimps;
- Cover lightly with cornstarch;
- Add 1 tablespoon of vegetable oil to a sauté pan over medium high heat;
- Place stuffed blow fish in with shrimp face side down when the oil gets hot;
- For about 2 minutes or blow fish starts to turn translucent;
- Flip them and cook for 1 minute;
- Take stuffed blow fish out and set aside on paper towel;
- Sprinkle sea salt;
- Turn off heat and add in jalapeno peppers;
- Plate stuffed blow fish and add jalapeno peppers;
- Serve hot.