Wasabi and Shrimp Cheese Balls
Ingredients
2 (8 ounce) packages fat-free cream cheese, softened
1 Tbsp low-sodium soy sauce
1 (4 ounce) can sliced water chestnuts, drained and chopped
1 (4.25 ounce) can tiny shrimp, drained and chopped
2 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1 cup toasted sesame seeds, divided
Directions
- In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds.
- Gradually stir in Namida® Wasabi Paste.
- Cover and refrigerate for one hour.
- Remove the cheese mixture from the refrigerator, and shape into a ball.
- Roll in the remaining sesame seeds to cover.
- Refrigerate until ready to serve.
- In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds.
- Gradually stir in Namida® Wasabi Paste.
- Cover and refrigerate for one hour.
- Remove the cheese mixture from the refrigerator, and shape into a ball.
- Roll in the remaining sesame seeds to cover.
- Refrigerate until ready to serve.
These cheese balls can be made the night before and kept covered in the fridge until required. In fact I find that keeping them overnight spices them up even more. 🙂