← All recipes

🍽️ Asian Shrimp Balls with Chili Dip

381 kcal · 30 min · 4 servings

Ingredients

• 600 g shrimp (kitchen-ready)
• 2 tbsp sesame seeds
• 2 spring onions
• 2 stalks coriander
• 1 lime (organic)
• 1 tbsp sesame oil
• 20 g cornstarch (1 heaped tbsp)
• salt
• pepper
• 1 small green chili pepper
• 50 g ginger (1 piece)
• 2 garlic cloves
• 250 g plum puree (jar)
• 4 tbsp soy sauce
• 1 level tsp cinnamon

Instructions

1. 1. Make a shallow cut along the back of the shrimp.
2. 2. Carefully remove the black vein.
3. 3. Rinse the shrimp under cold water.
4. 4. Pat the shrimp completely dry with kitchen paper.
5. 5. Finely chop the shrimp using a large knife.
6. 6. Toast the sesame seeds in a pan without fat until light brown.
7. 7. Remove the sesame seeds from the pan.
8. 8. Let the sesame seeds cool on a plate.
9. 9. Wash the spring onions thoroughly.
10. 10. Remove the dry ends of the spring onions.
11. 11. Finely chop the spring onions.
12. 12. Wash the fresh coriander.
13. 13. Shake the coriander dry.
14. 14. Pluck the coriander leaves from the stems.
15. 15. Finely chop the coriander leaves.
16. 16. Wash the lime.
17. 17. Dry the lime.
18. 18. Finely grate the lime zest.
19. 19. Place the chopped shrimp in a bowl.
20. 20. Add the cooled sesame seeds.
21. 21. Add the chopped spring onions.
22. 22. Add the chopped coriander leaves.
23. 23. Add the lime zest.
24. 24. Add the sesame oil.
25. 25. Add the cornstarch.
26. 26. Mix all ingredients well.
27. 27. Season the mixture generously with salt.
28. 28. Season the mixture generously with pepper.
29. 29. Take a teaspoon of the shrimp mixture.
30. 30. Shape it into a ball.
31. 31. Repeat this until you have 16 balls.
32. 32. Cover the balls with cling film.
33. 33. Place the balls in the refrigerator.
34. 34. Seed the chili pepper.
35. 35. Wash the chili pepper.
36. 36. Finely chop the chili pepper.
37. 37. Peel the ginger.
38. 38. Grate the ginger finely.
39. 39. Squeeze the grated ginger in your palm.
40. 40. Catch the released ginger juice in a small bowl.
41. 41. Peel the garlic.
42. 42. Finely chop the garlic.
43. 43. Place the chopped chili in a separate bowl.
44. 44. Add the ginger juice.
45. 45. Add the plum puree.
46. 46. Add the soy sauce.
47. 47. Add the cinnamon.
48. 48. Add the chopped garlic.
49. 49. Stir the sauce ingredients well.
50. 50. Fill 2 liters of water into a pot.
51. 51. Bring the water to a boil.
52. 52. Lightly salt the water.
53. 53. Turn off the stove.
54. 54. Wait until the water is just simmering.
55. 55. Add the shrimp balls to the water.
56. 56. Let the balls cook for 3 to 5 minutes.
57. 57. Lift the balls out with a slotted spoon.
58. 58. Let the balls drain well.
59. 59. Serve the shrimp balls with the sauce.

Nutrition per serving

• kcal: 381
• Protein: 33 g · Fett/Fat: 9 g · Carbs: 40 g