Shrimp Balls

• 8 ounces shrimp, deveined and chopped
• 1 12 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
• 12 lime, juice of

1. Tip the shrimp, ginger, garlic, chili, cilantro, scallion and cornstarch into a food processor - and blend until well mixed.
2. Add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.
3. Heat the vegetable oil in a wok over a medium heat.
4. Drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.
5. Lift the balls out with a slotted spoon when golden brown - they should take about 2 minutes on each side.
6. Drain on absorbent kitchen paper
7. Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.

shrimp, gingerroot, garlic, red chile, cilantro, scallion, cornstarch, egg, sesame oil, rice wine, soy sauce, salt, vegetable oil, lime

Taken from www.food.com/recipe/shrimp-balls-233911 (may not work)