To make Shrimp Balls: Combine all ingredients except panko. In small batches, add mixture to food processor and pulse into coarse paste. Roll into desired size balls, then roll in panko to coat. Heat oil in large skillet pan to medium, about 350°F. Shallow fry shrimp balls in skillet until cooked through.
To make Poke Salad: Roast beets at 350°F. Cool, peel and cut into large dice. Combine beets, avocados, red onion, green onions, white and black sesame seeds in bowl. Toss with Poke Sauce and lime juice. Season with salt, to taste.
To Assemble: Spoon onto servings plates, garnished with seaweeds, sliced chiles and Shrimp Balls.
Credit Chef Alex Seidel