I love wasabi!!! This recipe was so easy to make and turned out fantastic everyone was so impressed! I toasted the sesame seeds and doubled the amount of wasabi. I used 1/2 low fat cream cheese and half regular. The secret to shaping it into a perfect ball is chilling it for several hours before trying to shape it and roll it in the seeds. Thanks for a wonderful recipe!
I cut this in half....except would go ahead and use the whole can of shrimp with just one thing of cream cheese. Anyway...to mold...I lined a small plastic bowl with saran wrap and put the mixture in that...stuck it back in the fridge for a couple of hours....then carefully pressed it into the sesame seeds. It came out more like a "round" rather than a "ball". Good though!...OK...I made this again for a dinner party and they loved it....I used low fat cream cheese (just one 8 oz package)...3/4 can of shrimp...3/4 can of chopped water chestnuts...and 1 -teaspoon of this ready to use (and very potent) wasabi paste...let that stay in fridge overnight....then roll it in the toasted sesame seeds when you're reasy to serve....stays in a ball shape just fine.
FANTASTIC!! The flavor is outstanding. My only problem was shaping it into a ball. I used regular cream cheese. However we will eat it with a spoon if we have to. LOL! Thanks Scout's box! Makes wonderful spread on a sandwich too!
not the best cheese ball. i didn't make it into a ball shape but rather left it in a bowl for spreading/dipping and it got watery. since i am only one person eating it i had to toss a good bit of it after a while. if not making this for a group i'd half the recipe.
This was very good based on a few changes I made. I added a lot of wasabi. I also added minced ginger and garlic (about a tsp each). Added a tablespoon or so of sesame oil. There is no way this could be shaped into a ball - I just mixed the sesame seeds in and used as a dip. Went extremely well with sesame sticks.
This turned out pretty good and held together nicely.
When I made this the first time I realized later that I had bought LOW fat cream cheese and not FAT FREE. It rolled great that time but not in later attempts. I think the amount of soy sauce and the moisture on the shrimps makes a big difference. Just as a note I nuked it at a potluck recently and kept it in a small warming dish. Talk about eating it with a spoon. LOTS o WASABI is a gooooood thing.
I tried this and it didn't turn out. I bought the canned shrimp (bumble bee brand) and it was more like flaked crab rather than tiny shrimp. Not sure if that had something to do with it or not. The flavor was to bland too. And the mixture to creamy.
I crush wasabi peas and use that instead of sesame seeds. I've also used crab instead of shrimp. 1 cream cheese also makes a nice size ball. Always a big hit with wasabi lovers!
