Crispy Coconut Shrimp Balls

Rinse and trim scallions and chop finely. Peel garlic and chop finely. Rinse and halve chile peppers, remove seeds and ribs and chop finely. Rinse shrimp in a colander with cold water, drain, pat dry with paper towel and chop finely. Mix shrimp, scallions, garlic, chile peppers and 2 tablespoons cilantro and season with salt and pepper. Knead shrimp mixture and egg with as much rice flour as necessary to form a moldable mixture. Shape shrimp mixture into small balls, roll in coconut and smooth with wet hands. Fry shrimp balls in hot oil in portions until golden brown, 5-6 minutes. Drain shrimp balls on paper towel.