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Shrimp Sea Urchins

Prep Time: Minutes
Cook Time: Minutes
Serves:12 pieces

Nutritional Information

Make dinner fun and exciting again with these sea urchin shrimp balls. They're pretty simple to make, and with a taste that only fried shrimp can create, you know the whole family will be asking for more.


  • 12 Sweet Chestnuts
  • 1 tbsp Sugar
  • 6 Kombu (2.5 ")
  • 1 oz Flour
  • 1.5 lb Shrimp
  • Salt
  • 1 tbsp Mirin
  • 1 Egg White
  • 12 Radishes
  • 4 oz Somen Noodles
  • 16 fl oz Oil (for frying)


  • 1. Peirce flat sides of the chestnuts, then place it in a sauce pan. Fill it water till they are covered then bring to a boil for 3 minutes. Remove and peel then discard shells and inner skin. Re-boil them and simmer for 20 minutes. On a pan add 2 tbsp of cold water and 1 tbsp of sugar then add chestnuts. Gently simmer till soften.
  • 2. Place the kombu in 8 oz water for 20 minutes. Then simmer the kombu and water for 10 minutes. Press kombu into flour till it turns into a paste. Then place the paste aside.
  • 3. Combine shrimps with salt, mirin, egg white and 4 tbsp of kombu paste. Gently mix till creamy. Cut radishes a ½”. Mold the shrimp mixture over them to create 12 small dumpling balls.
  • 4. Separate the somen noodles then lightly roll the balls to create an appearance of sea urchins.In a deep fryer or sauce pan heat oil and fry the urchin balls for 60 seconds, then carefully remove them.
  • 5. Place the urchin ball on the flate side. Open the shrimp with a small knife and remove the raddish and replace it with chestnut. Have it cool for 10 minutes then enjoy.

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