A quick and easy hors d’oeuvres packed with umami goodness. Miso paste, yuzu juice and gochujang are available in most Asian markets. Courtesy of Kristen Eppich.
Stir mayonnaise with yuzu juice and gochujang in a medium bowl. Reserve.
Peel and clean shrimp, discarding the tail. Coarsely chop.
Combine shrimp, miso, ginger and garlic in a food processor. Pulse, scraping down as needed until mixture is combined but still slightly chunky. Scrape into a bowl. Stir in green onions and egg white.
Heat oil in a medium mom-stick skillet over medium heat. Working in batches, spoon heaping tablespoons of the mixture into pan and press down slightly. Cook until golden, 2 to 3 min per side. Remove to a paper towel-lined plate. Repeat with remaining mixture.
Place fritters on a platter and dollop with 1/2 tsp yuzu mayo and sprinkle with chives. Serve warm.