Shrimp Balls with Chili Sauce

For the sauce: Peel and chop shallot and garlic. Rinse chiles, cut in half and remove seeds and ribs, then chip. Combine shallot, garlic and chile with lime juice. Season with salt and mash into a paste. Cover and refrigerate for 1 hour.

For the balls: Peel potatoes and boil in salted water until tender, about 25 minutes. Drain, put back on heat and evaporate any excess liquid. Press through a ricer and let cool slightly. Add 1 egg and yolk. 

Rinse and pat dry shrimp, mince. Add shrimp and herbs to potato mixture. Season with salt, cayenne pepper and a little nutmeg and process until smooth. With moistened hands, form dough into balls the size of tennis balls. Whisk remaining egg, dunk balls in egg and roll in breadcrumbs. Heat oil to 160°C (approximately 350°F) and fry meatballs in portions until golden brown. Drain on paper towels and place in an over preheated to 70°C (approximately 150°F) to keep warm.