By Gerry O
Little pounded shrimp balls seasoned and fried till lightly brown. This dish is quite popular as a finger food and is also a good accompaniment to a variety of dished, like the famous Mohinga - A spicy noodle soup with fish sauce.
250 grams of raw shrimps,
2 stalks of spring onions,
2 portions of egg whites,
1 tea spoon of salt,
1 tea spoon of sesame oil,
Some corn flour,
Sufficient oil for frying.
First chop the shrimps, then pound to a smooth paste.
Then season the paste with salt, a little sesame oil and finely chopped spring onions and then knead well to mix.
Bind the paste with some egg whites and a little corn flour and then mash for approximately one to two minutes.
Shape the paste into walnut-sized balls with the palm of your hand and coat with corn flour.
Heat ten to twenty table spoons of oil for deep frying and put in the walnut-sized balls of the mixture which have been lightly coated with corn flour.
Deep fry the coated balls of pounded shrimps over moderate heat until lightly browned then remove and draine well on a kitchen paper.
Lastly place the deep fried balls on a shallow serving platter and provide chili or some spicy sauce for accompaniment.
About the Author: A Foodie with one passion in life: EAT! and approaches cooking with a sense of reckless abundance. Gerry O is a chef and publisher of Asian recipes and his site can be found at http://www.asianrecipesonline.com "Where Asian Recipes Live"
Source: www.isnare.com
