Shrimp Balls with Zucchini Crudités

Puree the cooked shrimp. Finely chop the bean sprouts and mix into the shrimp. Peel and finely chop garlic. Rinse scallions and finely dice the white and light green sections. Whisk the egg. Add the garlic, scallions, and egg to the shrimp mixture. Add the flour and baking powder. Add ginger, sambal oelek and salt. Mix together. (If the mixture is too firm, mix some water into it.)

Shape the mixture into rounds the size of golf balls. Heat the oil in a sauté pan and fry shrimp balls until golden, in batches if necessary. Drain on paper towels. Place shrimp balls on wooden skewers and keep warm in the oven at 80°C (approximately 175°F).

For the salad, cut zucchini into thin strips. Put in a bowl with vinegar, oil, and salt and pepper to taste.  Serve with the shrimp skewers.