Shrimp Balls

Name: Shrimp Balls
Ingredients: 8 ounces shrimp, deveined and chopped; 1 12 inches gingerroot, chopped; 2 garlic cloves, chopped; 1 red chile, seeds removed and chopped; 2 ounces cilantro, chopped; 1 scallion, chopped; 2 tablespoons cornstarch; 1 egg; 1 tablespoon sesame oil; 1 tablespoon rice wine; 1 tablespoon light soy sauce; 1 pinch salt; vegetable oil, to deep fry; 12 lime, juice of

14 ingredients

7 steps

Ingredients

8 ounces shrimp, deveined and chopped
1 12 inches gingerroot, chopped
2 garlic cloves, chopped
1 red chile, seeds removed and chopped
2 ounces cilantro, chopped
1 scallion, chopped
2 tablespoons cornstarch
1 egg
1 tablespoon sesame oil
1 tablespoon rice wine
1 tablespoon light soy sauce
1 pinch salt
vegetable oil, to deep fry
12 lime, juice of

Directions

1

Tip the shrimp, ginger, garlic, chili, cilantro, scallion and cornstarch into a food processor - and blend until well mixed.
2

Add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.
3

Heat the vegetable oil in a wok over a medium heat.
4

Drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.
5

Lift the balls out with a slotted spoon when golden brown - they should take about 2 minutes on each side.
6

Drain on absorbent kitchen paper
7

Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.