Shrimp Balls

Ingredients

• 600 g shrimp (pre‑cooked)
• 2 tbsp sesame seeds
• 2 Spring Onions
• 2 stalks Cilantro
• 1 Organic Lime
• 1 tbsp Sesame oil
• 20 g starch (about 1 heaping tbsp)
• Salt
• Pepper
• 1 small green chili pepper
• 50 g ginger (1 piece)
• 2 Garlic cloves
• 250 g plum jam (jar)
• 4 tbsp soy sauce
• 1 tsp ground cinnamon

Instructions

1. 1.

   Score the tops of the shrimp slightly and remove the black digestive tracts. Rinse the shrimp, pat dry, and finely chop with a large knife.

2. 2.

   Toast sesame seeds in a dry pan until lightly brown, then set aside to cool on a plate.

3. 3.

   Wash, trim, and finely chop the spring onions. Wash cilantro, shake off excess water, pluck leaves, and finely chop. Wash lime, dry‑rub, and zest finely.

4. 4.

   Combine shrimp with sesame seeds, onions, cilantro, lime zest, sesame oil, and starch. Season generously with salt and pepper.

5. 5.

   Using a teaspoon, scoop 16 portions from the mixture and shape into balls. Cover with plastic wrap and refrigerate.

6. 6.

   Meanwhile, clean, seed, and finely chop the green chili pepper.

7. 7.

   Peel ginger, grate finely, then press in your palm to extract juice; collect the juice in a small bowl. Alternatively, cut ginger into chunks, crush with a garlic press, and collect the juice.

8. 8.

   Peel garlic and finely chop. Mix with chili, ginger juice, plum jam, soy sauce, and cinnamon.

9. 9.

   Bring 2 liters of water to a boil, lightly salt, then turn off the heat. When the water is just simmering, add the shrimp balls and let them cook for 3–5 minutes. Remove with a slotted spoon, drain well, and serve the shrimp balls with the sauce.