Fiery Fish Balls Recipe
Hot Morecambe Bay Shrimp Aioli Doughnuts
Photo: Joe Sarah
Serves approx. 20
For the donuts
Half a sachet of dry active yeast
250g strong white flour
40g unsalted butter
1 egg yolk
40g caster sugar
A good pinch of sea salt
For the anchovy aioli
2 cloves of garlic
4 anchovy fillets
Pinch of sea salt
½ a lemon, juice and lemon zest
1 free-range egg yolk
50ml olive oil
salt and freshly ground black pepper
150g brown shrimps
Pinch chopped parsley
Vegetable oil for deep frying
For the dusting mix - mix together
1tbsp caster sugar
1tsp of paprika
a pinch of cayenne
To make the donuts: Heat the milk in a small pan until lukewarm. Add the yeast to warm milk and dissolve.
Sieve the flour into a large bowl. Rub in the butter then add the egg yolk and sugar. Slowly add the milk and a good pinch of salt. Stir to mix well. Knead the mix for at least 10 minutes until it is elastic and smooth or knead with a dough hook.
Cover the bowl with a damp cloth and keep in a warm place to rise for about 45 or until doubled in size.
To make the filling: In a pestle and mortar, mash the garlic and anchovies together with a pinch of salt and the juice of half a lemon.
In a bowl whisk the egg yolk and slowly add the oil to make a thick mayonnaise. Add to it the anchovy/garlic mix then stir in the brown shrimps. Finish with chopped parsley, lemon zest and seasoning.
To assemble and cook the fish balls: Using a small amount of the dough (approx 20g) flatten in the palm of your hand and place a small amount of the filling in the middle. Close the dough tightly around the filling and roll a ball between your palms.
Place balls into a pan of hot oil. Flip and cook on the other side for approx 3 minutes until lovely and golden in colour.
Remove from the oil and drain on kitchen paper. Roll in the dusting mix immediately so it sticks to the balls, then cool slightly before eating.