Shrimp balls on an orange rice base

Matthias Emmerich came up with a particularly sophisticated dish for his recipe suggestion: crispy shrimp balls presented on an orange rice base with bacon chips, caramelized Thai asparagus and Campari lemon sauce . With this idea, he not only catapulted the spicy shrimp balls onto a fruity Rising Sun Orange base, but also himself and his recipe into second place in our competition: Congratulations Matthias! The rice creation is accompanied by caramelized Thai asparagus, which is surrounded by a hearty Campari lemon sauce and crowned with a crispy bacon chip. This means that our second place is not only a culinary highlight, but also a real eye-catcher: Here is the recipe to cook and enjoy: Crispy shrimp balls on an orange rice base with bacon chip, caramelized Thai asparagus and Campari lemon sauce.

Ingredients:

for the shrimp balls:

200g shrimp
1 shallot
20g ginger
2-3 tsp black soy sauce (the thick, sweet one)
1 tsp lemon juice
2 tbsp panko (alternatively: grated rolls)
Salt
Chili powder (or a chopped fresh chili pepper)
Panko for breading

for the orange rice:

160g Rising Sun Orange Rice
1 shallot
1/2 tsp chopped ginger
200 ml orange juice
200 ml water
1/2 tsp salt
20g butter
1 tablespoon orange zest from an organic orange
1/2 teaspoon lemon zest from an organic lemon
Some oil

for the Thai asparagus:

200 g Thai asparagus
2 tbsp sugar
50 ml orange juice
10g butter

for the Campari lemon sauce:

4 tbsp sugar
6 tbsp lemon juice
2 tbsp sake
200 ml shrimp stock (alternatively fish or vegetable stock)
100 ml cream
80ml Campari
Bacon chip:
4 slices of bacon (breakfast bacon or similar)

Preparation:

Clean, wash and pat dry the shrimp, then chop or puree - depending on your taste. Dice the shallot very small. Peel and chop the ginger. Mix the shrimp mixture with the shallot, ginger, soy sauce, lemon juice and panko and season with salt and chili.
Form two balls, bread them in panko and fry them in the deep fryer until crispy. Chop the shallot and ginger and sauté briefly in a little oil. Add the orange juice, water, rice and a little salt and bring to the boil. Let it cook on a low heat for about 20 minutes, then turn off the heat and let the rice swell.
Now stir in the butter as well as the orange and lemon residues and, if necessary, season with a little salt again. Wash the Thai asparagus, cut into approx. 2 cm long pieces and blanch in boiling salted water. Quench with ice water.
Let the sugar caramelize in a pan and deglaze with orange juice. Add the Thai asparagus and toss to coat. Allow the mixture to reduce. Add a little more butter before serving.
Let the sugar caramelize until light in a pot and deglaze with lemon juice and sake. Simmer while stirring until the sugar has completely dissolved. Add the shrimp stock and bring to the boil, reducing by about half.
Now stir in the cream and let it reduce again over low heat. Immediately before serving, stir in the Campari (or incorporate it with a hand blender and froth the sauce - this may require the addition of more cream).
Bake the bacon on baking paper in the oven until crispy and while it is still hot, shape it into the desired shape and let it cool. Now arrange all the elements on the plate, e.g.: Arrange the rice in a cake ring and form a depression in the surface of the rice base.
Place the shrimp balls in the cavity and drape them with the bacon chip. Arrange the Thai asparagus around (or next to) the rice base and decorate with the Campari lemon sauce.
Complete!