-
In food processor, add shrimp and mince for 30 seconds. Add egg, process for another 30 seconds. Transfer mixture to a bowl. Fold in bread crumbs and crab. Sprinkle with a little of each of the seasonings. If mixture is a little too loose, add a little more bread crumbs.
-
Take a 1/4 cup portion of the mousse and wrap raw, julienned potatoes around to make a ball, completely covering the mousse.
-
Deep fry until golden brown and thoroughly cooked on the inside. Repeat with remaining mix.
-
For potatoes - Peel and fine julienne on a mandolin, approx. 1/16 inch by 1/16 inch in width. Keep the full length of the potato as you cut it, 4 to 6 inches.