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.

Ingredients

• 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)

Directions

• 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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