Deep-Fried Shrimp Balls

Name: Deep-Fried Shrimp Balls
Ingredients: 2 lbs cooked large shrimp; 5 None green onions, finely chopped; 2 cloves garlic, crushed; 4 None fresh small red Thai chili peppers, finely chopped; 1 piece (1/3 inch) ginger, finely grated; 1 tbsp cornstarch; 2 tsp fish sauce; 2 tbsp coarsely chopped fresh cilantro; 1/4 cup packaged breadcrumbs; 1/3 cup stale breadcrumbs; 1/3 cup sweet chili sauce; 1 None lime, cut into wedges

12 ingredients

3 steps

Ingredients

2 lbs cooked large shrimp
5 None green onions, finely chopped
2 cloves garlic, crushed
4 None fresh small red Thai chili peppers, finely chopped
1 piece (1/3 inch) ginger, finely grated
1 tbsp cornstarch
2 tsp fish sauce
2 tbsp coarsely chopped fresh cilantro
1/4 cup packaged breadcrumbs
1/3 cup stale breadcrumbs
1/3 cup sweet chili sauce
1 None lime, cut into wedges

Directions

1

Peel and devein shrimp; cut in half. Process shrimp, pulsing, until coarsely chopped. Place in large bowl with onion, garlic, chili pepper, ginger, cornstarch, fish sauce and cilantro; mix well.
2

Using hands, roll rounded tablespoons of shrimp mixture into balls. Roll shrimp balls in combined breadcrumbs. Place, in single layer, on tray lined with plastic wrap. Cover and refrigerate for 30 mins.
3

Heat oil in wok (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry shrimp balls, in batches, until lightly browned. Serve with sweet chili sauce and lime wedges.