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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe adds a chilli kick to juicy shrimp and makes an ideal snack to hand around with drinks. Ingredients:
8 ounces shrimp, deveined and chopped |
1 1/2 inches gingerroot, chopped |
2 garlic cloves, chopped |
1 red chile, seeds removed and chopped |
2 ounces cilantro, chopped |
1 scallion, chopped |
2 tablespoons cornstarch |
1 egg |
1 tablespoon sesame oil |
1 tablespoon rice wine |
1 tablespoon light soy sauce |
1 pinch salt |
vegetable oil, to deep fry |
1/2 lime, juice of |
Directions:
1. Tip the shrimp, ginger, garlic, chili, cilantro, scallion and cornstarch into a food processor - and blend until well mixed. Add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.
2. Heat the vegetable oil in a wok over a medium heat. Drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.
3. Lift the balls out with a slotted spoon when golden brown - they should take about 2 minutes on each side. Drain on absorbent kitchen paper
4. Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.
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