Shrimp Balls with Chili Dip

Ingredients

• 2 Spring Onions
• 2 Garlic cloves
• 1 red chili pepper
• 600 g raw peeled shrimp (deveined)
• 2 tbsp chopped coriander leaves
• Salt
• pepper (ground)
• 1 egg
• 3 tbsp rice flour
• 150 g panko breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   For the chili sauce, wash, halve, deseed and finely chop the chili peppers. Peel and finely chop the garlic cloves as well. Combine with vinegar, sugar, salt and 250 ml water in a pot and simmer for about 15 minutes until slightly thickened.

2. 2.

   For the balls, wash, trim and finely chop the spring onions. Peel the garlic cloves, deseed the red chili pepper, and finely chop both. Rinse the shrimp under cold running water, drain, pat dry on paper towels, then finely chop. Mix with the spring onions, garlic, chili, coriander leaves, salt and pepper. Beat in the egg and enough rice flour to form a pliable dough. Shape into small balls. Coat with panko breadcrumbs and fry in hot oil (≈170°C) for 3‑4 minutes until golden brown. Drain on paper towels (optionally keep warm at 70°C until all are ready) and serve with the chili sauce.