Shrimp Balls and Imitation Crab Over Quinoa
Fish and shrimp balls are a popular street food in many Asian countries. They are usually sold by vendors with makeshift food stalls in high traffic street corners or in food markets such as those found in Hong Kong, Vietnam and Thailand.
Shrimp balls are best served in soups or as ingredients in noodle and rice dishes. For this recipe, I use shrimp balls, available in frozen packages from Asian grocery stores, as topping for a stew of imitation crab and green peas. Instead of rice or noodles, I use quinoa as the base staple.
8 oz frozen fish and shrimp balls
8 oz imitation crab
1 cup frozen green peas
3 cloves garlic, peeled and crushed
1 small onion, chopped
1 small tomato sliced into tiny cubes
5 cups water
1 cube, beef bouillon
Salt and pepper to taste
1 cup quinoa
1 tbsp Olive oil
Cook the quinoa as directed in the package, using 2 cups water. Bring 3 cups water to a boil. Add beef bouillon and continue cooking until fully dissolved. Add fish and shrimp balls. Bring back to boil and cook for about 10 minutes. Set balls aside, reserving the broth. In a large wok, heat Olive oil in medium-high heat. Add garlic and sauté until golden brown. Add onions and tomatoes and cook for about a minute. Add the imitation crab and stir-fry for 1 minute. Add green peas. Pour in the broth. Reduce heat and let simmer for 2 minutes. Add salt and pepper to taste. Turn off heat. On a serving plate or bowl, spread desired amount of cooked quinoa. Pour desired amount of imitation crab mixture over the quinoa and top with desired amount of cooked fish and shrimp balls. Serve warm.