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“This recipe adds a chilli kick to juicy shrimp and makes an ideal snack to hand around with drinks.”
READY IN:
20mins
YIELD:
16 balls
UNITS:
US

Ingredients Nutrition

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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