🍽️ Crispy Shrimp Balls with Spicy Lime-Chili Dip

Name: Crispy Shrimp Balls with Spicy Lime-Chili Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 1 garlic clove; 2 chili peppers; 2 limes (juice); salt; 2 tbsp olive oil; 600 g potatoes (mostly floury); 2 eggs; 1 egg yolk; 1 heaped tbsp cornstarch; 150 g shrimp (pre-cooked and ready to use); 1 tbsp parsley; 1 tbsp cilantro leaves; salt; nutmeg; 100 g breadcrumbs; coconut oil (for deep frying)

323 kcal · 30 min · 4 servings

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Ingredients

1 shallot
1 garlic clove
2 chili peppers
2 limes (juice)
salt
2 tbsp olive oil
600 g potatoes (mostly floury)
2 eggs
1 egg yolk
1 heaped tbsp cornstarch
150 g shrimp (pre-cooked and ready to use)
1 tbsp parsley
1 tbsp cilantro leaves
salt
nutmeg
100 g breadcrumbs
coconut oil (for deep frying)

Instructions

1. Peel the shallot and garlic and chop them roughly.
2. Wash the chili peppers.
3. Remove the seeds from the chili peppers and cut them into small pieces.
4. Put the shallot, garlic, chili pieces, lime juice, and salt into a blender.
5. Blend the ingredients into a smooth paste.
6. Let the sauce sit covered for one hour.
7. Peel the potatoes and wash them.
8. Boil the potatoes in salted water for about 25 minutes.
9. Drain the water and let the potatoes steam dry.
10. Press the hot potatoes through a potato ricer into a pot.
11. Let the potato mixture cool down briefly.
12. Whisk the egg and the egg yolk with the starch.
13. Stir the egg-starch mixture into the potatoes.
14. Let the mixture cool and stir it occasionally.
15. Wash the shrimp and pat them dry.
16. Dice the shrimp very finely.
17. Add the shrimp and herbs to the potato mixture.
18. Season the mixture with salt, cayenne pepper, and nutmeg.
19. Work the ingredients into a smooth dough.
20. Wet your hands.
21. Form tennis ball-sized balls from the dough.
22. Whisk the remaining egg.
23. Roll the balls in the whisked egg.
24. Coat the balls in breadcrumbs.
25. Heat the frying oil to 160 degrees Celsius.
26. Check the oil temperature by holding a wooden spoon handle in the oil; it is ready when bubbles rise.
27. Fry the balls in batches until golden brown.
28. Let the finished balls drain on kitchen paper.
29. Keep the balls warm in the oven at 70 degrees Celsius.
30. Stir the lime-chili paste smooth with olive oil.
31. Serve the sauce as a dip with the balls.

Nutrition per serving

kcal: 323
Protein: 12 g · Fett/Fat: 15 g · Carbs: 40 g