Ebi shinjo is a light Japanese fish cake made by pounding shrimp and white-fleshed fish, binding them with egg white, and steaming them. A small amount of tofu acts as a binder in this recipe, making a satisfying main dish that does not raise blood sugar rapidly.
Coarsely chop the shrimp with a knife, then pound it with the white-fleshed fish in a mortar or food processor until it forms a paste. Leave some small pieces for texture.
Mash the drained tofu and add it to the shrimp and fish paste. Add the egg white, ginger, green onion, sesame oil, and salt, then mix well.
Shape the mixture into small balls by hand and arrange them in a steamer. Steam over boiling water for 12 minutes, until they spring back when touched.
Do not pound the shrimp too finely; small pieces add texture. Do not extend the steaming time, or the cakes may become rubbery. Contains shellfish (shrimp), fish, egg, and soy (tofu).
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