- 12 ounces Shrimp (without head and shell, each about 30 grams)
- 1 Egg
- 1 Shallot
- 1 piece fresh Ginger root (about 30 grams)
- 1 green Chile pepper
- ½ Papaya (about 200 grams)
- 1 red Bell pepper (about 200 grams)
- 1 Red onion
- 1 small Garlic clove
- 1 Lime
- 1 tablespoon Thai fish sauce
- 1 teaspoon Soy sauce
- 1 teaspoon Honey
- 3 tablespoons Canola oil
- 3 sprigs Mint
Devein shrimp, rinse and pat dry. Separate egg (save egg yolk for another use). Place shrimp and egg white in a food processor or mini chopper and process until smooth.
Peel shallot and ginger and finely chop; Cut chile pepper in half, remove the seeds, rinse and finely chop. Mix everything thoroughly with the ground shrimp. Season with salt and pepper. Chill.
Core and peel papaya. Cut bell peppers into quarters, remove seeds and rinse. Peel the red onion. Cut all into thin strips.
Peel the garlic and chop finely. Cut lime in half and squeeze. Mix 2 tablespoons juice with garlic, fish sauce, soy sauce and honey in a bowl. Add 1 tablespoon oil, papaya, bell pepper and onion strips and mix well. Rinse mint, shake dry, pluck leaves, coarsely chop and mix into the salad. Let stand 25 minutes and season to taste with salt and pepper.
Meanwhile, shape shrimp mixture into small balls and place them on a plate. Heat the remaining oil in a non-stick skillet and fry the shrimp balls on all sides over medium heat, 4-5 minutes. Drain on paper towels. Place salad on plates and serve with the shrimp balls.