Thai Shrimp Balls

Ingredients

• 350 g shrimp (headless and shell removed, about 30 g each)
• 1 Egg white
• 1 Shallot
• 30 g ginger (1 piece)
• 1 Green Chili Pepper
• Salt
• Pepper
• 200 g papaya (0.5 papayas)
• 200 g red bell peppers (1 red bell pepper)
• 1 Red Onion
• 1 small garlic clove
• 1 Lime
• 1 tbsp Thai fish sauce
• 1 tsp soy sauce
• 1 tsp Honey
• 3 tbsp Rapeseed oil
• 3 sprigs Mint

Instructions

1. 1.

   Slice the shrimp along the back, remove the veins, wash and pat dry. Separate the egg white (use the yolk elsewhere). Chop the shrimp with the egg white in a food processor or blender until smooth.

2. 2.

   Peel and finely chop the shallot and ginger; halve, deseed, rinse and finely chop the chili. Mix everything thoroughly with the shrimp mixture, season with salt and pepper, and refrigerate.

3. 3.

   Pit and peel the papaya; quarter the bell peppers, pit and wash them; peel the red onion. Slice all into fine strips.

4. 4.

   Peel and finely chop the garlic. Cut the lime in half and juice it. In a bowl whisk together 2 tbsp of lime juice with garlic, fish sauce, soy sauce, and honey. Add 1 tbsp oil, then add the papaya, bell pepper, and onion strips and mix well. Wash, dry shake, pluck, roughly chop the mint leaves and fold them into the salad. Let sit for 25 minutes and season to taste with salt and pepper.

5. 5.

   Meanwhile form the shrimp mixture into small balls and place on a plate. Heat the remaining oil in a non‑stick pan and fry the balls over medium heat for about 4–5 minutes, turning until golden. Drain on paper towels. Serve the salad on a plate topped with the shrimp balls.