Shrimp Coconut Balls with Chili Dip

Ingredients

• 2 Spring Onions
• 2 Garlic cloves
• 1 red chili pepper
• 500 g raw peeled shrimp (deveined)
• 3 tbsp chopped coriander leaves
• Salt
• pepper (ground)
• 1 egg
• 3 tbsp rice flour
• 3 tbsp shredded coconut
• oil (for frying)
• 0.5 tsp freshly grated ginger
• 6 tbsp sweet-spicy chili sauce
• 4 tbsp light soy sauce
• 1 tbsp lime juice
• 1 tbsp sliced spring onion greens
• coriander leaves for garnish

Instructions

1. 1.

   Clean and finely chop the spring onions. Peel the garlic cloves, deseed the chili pepper, and finely chop both. Rinse the shrimp in a sieve under cold water, drain, pat dry on kitchen paper, then finely chop. Mix the shrimp with the spring onions, garlic, chili, and 2 tbsp coriander, seasoning with salt and pepper. Knead in the egg and enough rice flour to form a pliable dough. Shape into small balls, roll them in shredded coconut, and smooth with wet hands. Fry in hot oil for 5-6 minutes until golden brown.

2. 2.

   Drain on kitchen paper.

3. 3.

   For the chili sauce, peel and press ginger, then mix with sweet-spicy chili sauce, soy sauce, lime juice, sliced spring onions, and 1 tbsp coriander. Serve the balls with the sauce and garnish with coriander leaves.