Shrimp are processed to a smooth paste with garlic, miso, tamari, and curry powder, then scooped into balls, rolled in panko breadcrumbs, chilled, and fried crisp, ready for lemon and a punchy wasabi garnish.
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In food processor, combine shrimp, garlic, miso, tamari, curry powder, and salt. Process to smooth paste. Add 1 tablespoon of chives and pulse once or twice until incorporated into mixture. Transfer mixture from processor to small bowl.
Using 1-ounce scoop, portion shrimp balls and roll in breadcrumbs.
Refrigerate breaded shrimp for 20-30 minutes .
Heat oil in wok to 350°F. shrimp until golden. Drain shrimp on paper towels.
In small bowl, mix wasabi powder with water and juice. Add enough liquid to achieve smooth, pipe-able consistency. Transfer mixture to small pastry bag with small round tip.
Sprinkle shrimp with salt and a squeeze of lemon juice. Skewer shrimp with toothpick and garnish with small dab of wasabi paste and remaining 1 tablespoon of chives. Garnish tray with lemon wedges.
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