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Ingredients
Shrimp Coconut Balls with Chile Sauce
- For the shrimp coconut balls
- 2 scallions
- 2 garlic cloves
- 1 Red chili pepper
- 500 grams raw, peeled shrimp (deveined)
- 3 Tbsps minced cilantro
- salt
- freshly ground peppers
- 1 egg
- 3 Tbsps Rice flour
- 3 Tbsps Shredded coconut
- vegetable oil (for frying)
- For the sauce
- ½ tsp freshly grated ginger
- 6 Tbsps sweet and spicy Chili sauce
- 4 Tbsps light soy sauce
- 1 Tbsp Lime juice
- 1 Tbsp scallions (sliced into rings)
- cilantro (for garnish)
For the shrimp balls, rinse the scallions and chop finely. Peel the garlic cloves, remove the seeds from the chile and finely chop both. Rinse the shrimp under cold water, drain, place on paper towels, pat dry and finely chop. Toss the shrimp with the scallions, garlic, chile and 2 tablespoons of cilantro, and season with salt and pepper. Add the egg and knead into a ball, adding rice flour as needed until it holds together. Form the dough into small balls and roll in the coconut with wet hands. Fry the balls in hot oil for 5-6 minutes until golden brown.
Drain on paper towels.
For the chile sauce, peel and press the ginger. Mix the scallions with the chile sauce, soy sauce, lime juice and 1 tbsp of cilantro leaves. Serve the shrimp balls with the dipping sauce and garnish with cilantro.
(Percentage of daily recommendation)
| Calorie | 57 cal. | (3 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |