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🍽️ Spicy Shrimp and Sweet Potato Balls with Dip

564 kcal · 30 min · 4 servings

Ingredients

• 800 g sweet potatoes
• 1 red chili pepper
• 1 onion
• 300 g large shrimp (peeled and raw)
• 2 tbsp fresh chopped cilantro
• 2 eggs
• 1 tbsp potato starch
• 150 g bread flour
• salt
• vegetable oil (for frying)

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Steam the sweet potatoes for about 30 minutes until they are cooked through.
3. 3. Peel the cooked sweet potatoes.
4. 4. Press the sweet potatoes through a potato ricer.
5. 5. Let the pressed sweet potatoes steam off briefly to cool down.
6. 6. Wash the chili pepper.
7. 7. Halve the chili pepper and remove the seeds.
8. 8. Finely chop the chili pepper.
9. 9. Peel the onion.
10. 10. Dice the onion finely.
11. 11. Rinse the large shrimp briefly.
12. 12. Pat the shrimp dry with a kitchen towel.
13. 13. Finely chop the shrimp.
14. 14. Mix the chopped shrimp with the chopped chili and onion dice.
15. 15. Add the chopped coriander.
16. 16. Add the eggs to the mixture.
17. 17. Fold all ingredients into the cooled sweet potatoes.
18. 18. Add the potato starch.
19. 19. Add Panko breadcrumbs gradually until the mixture is easy to shape.
20. 20. Season the mixture with salt.
21. 21. Shape 16 to 20 small balls from the mixture.
22. 22. Roll the balls in Panko breadcrumbs to coat them.
23. 23. Heat oil in a pan to approximately 170 degrees Celsius.
24. 24. Fry the balls in batches in the hot oil.
25. 25. Fry the balls for 3 to 4 minutes until golden brown.
26. 26. Serve with spicy-sweet chili sauce for dipping.

Nutrition per serving

• kcal: 564
• Protein: 25 g · Fett/Fat: 15 g · Carbs: 80 g