Shrimp and Rice Balls with Zucchini Sauce

For the shrimp balls: Lightly crush the lemongrass with the flat side of a knife. Bring 500 ml (approximately 2 cups) of water to a boil in a saucepan along with the lemongrass. Add the rice and the rice and cook, covered over low heat, until the water has been absorbed and the rice is tender, about 20 minutes. Remove from the heat and let cool slightly. Rinse the shrimp, pat dry and finely chop. Rinse, trim and cut the scallions into  3-4 cm (approximately 2-inch) long, thin strips. Risne the chile, halve, remove the seeds  and cut into small pieces. With a fork, stir the scallions, ginger, turmeric and shrimp into the rice. Season with soy sauce. (The rice should be slightly sticky and easy to shape.) With moistened hands, form the mixture into small balls.

For the dough: Heat the oil in a deep-fryer or saucepan to about 350°F. Place the rice flour in a bowl and rapidly whisk in the egg white. All at once, pour 150 ml (approximately 5 1/4 ounces) cold water into the rice flour mixture and stir until a smooth dough is formed. Dredge the shrimp balls into the dough allowing any excess to drip back into the bowl, and working in batches fry the shrimp balls until they're golden brown and bob to the surface about 5 minutes. Drain on paper towels. Repeat with the remaining shrimp balls.

For the vegetables: Rinse the zucchini and chop into small pieces.  Peel the garlic and chop finely. Heat oil in a skillet or wok and saute the zucchini and garlic until the zucchini is crisp-tender,  2-3 minutes. Add the broth and simmer over low heat until the zucchini is tender, about 5 minutes. Puree to the consistency you desire. Stir in the cilantro and season with curry and lime juice.